Simple Burger Wedge Salad {Gluten Free, Dairy Free}
Crisp lettuce wedges are topped by warm burger bites, sautéed onions and mushrooms and coated in a creamy, dairy free Caesar dressing in this easy recipe!
Equipment
- 1 rimmed baking sheet
- 1 wire rack optional
- Aluminum foil optional
- measuring cups and spoons
Ingredients
- 1½ lbs ground beef divided into 6 patties*
- ¾ teaspoon salt divided
- several dashes black pepper
- 1 teaspoon neutral oil
- several sprays cooking spray I typically use avocado cooking spray**
- 1 medium yellow onion sliced into ½ inch rings
- 6 oz white mushrooms sliced
- 1 head iceberg lettuce cut into wedges***
- 1 batch Dairy Free Caesar Dressing**** or your favorite dairy free dressing
Instructions
- Pre-heat oven to 400℉. Cover a rimmed baking sheet in aluminum foil and top with a top with a wire rack if desired.
- Evenly distribute ½ teaspoon of salt and several dashes of pepper among the burger patties. Place on top of the wire rack (or directly onto the baking sheet). Place in oven and bake for 20 minutes or until juices run clear and the internal temperature reads 160℉. Remove and cover with foil. Let rest for 10 minutes before cutting.*****
- While burgers bake, generously spray a medium skillet with cooking spray and warm over MEDIUM heat. While skillet heats, brush ½ teaspoon of neutral oil onto the top of onion slices and sprinkle with a scant ⅛ teaspoon of salt and a couple dashes of black pepper. Add seasoning side down into hot pan and press down with a spatula so the onions' surface touch the pan as evenly as possible. Cook undisturbed about 4-5 minutes.
- While onions cook, season the the other side. Repeat brushing the tops of onions with the remaining ½ teaspoon of neutral oil and sprinkling with another scant ⅛ teaspoon of salt and a couple dashes of black pepper. When the first side has browned and is starting to loosen flip the onion slices. Cook an additional 4-5 minutes until onion is tender and other side is browned. Remove to a plate and set aside for later.
- In the same pan over MEDIUM heat add sliced mushrooms and a pinch of salt. Sauté stirring often until softened about 2-3 minutes. If the pan is too dry add another teaspoon of oil. Remove from heat.
- While the burgers rest, see the link below or in cooking tips and make the Dairy Free Caesar Dressing. (It takes only 5 minutes!!)
- Chop burger patties into bite sized pieces (you can also do this for the onions rings if you prefer). Divide lettuce wedges among 4 plates and top with burger pieces, onion rings, and mushrooms. Drizzle with Caesar dressing. Enjoy!
Notes
*I typically purchase premade hamburger patties from the meat department for simplicity in this recipe.
**This is the avocado oil spray that I normally use. However, if you prefer, you can swap this with 1 tablespoon neutral oil.
***In order to create lettuce wedges, remove the outer leaves. Slice the lettuce in half then cut the halves in half. You could also cut the halves in thirds if you prefer to use a smaller lettuce base.
****Here is the link to my 5-minute homemade Dairy Free Caesar Dressing. It has a creamy, cheesy, umami flavor profile that perfectly compliments this salad!
*****To keep these burger bites extra juicy and tender, make sure not to skip the 10 minute resting period. This allows all the juices to reabsorb and redistribute throughout the meat. Cutting too soon will cause the juices to escape leading to a dry patty.
Nutrition
Calories: 827kcalCarbohydrates: 10gProtein: 34gFat: 74gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 43gTrans Fat: 2gCholesterol: 161mgSodium: 902mgPotassium: 892mgFiber: 3gSugar: 5gVitamin A: 738IUVitamin C: 9mgCalcium: 72mgIron: 5mg
Tried this recipe?Let us know how it was!