Mini Cheeseburger Salad With Yellow Mustard Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground sirloin or ground turkey
1/4 cup	15g / 0.5oz	Finely-chopped onion
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Steak seasoning blend
		= (or coarse salt and ground black pepper)
		Extra-virgin olive oil - for drizzling
3/4 lb	340g / 11oz	Brick sharp Cheddar*
		= (Cabot brand or Cracker Barrel brand
		Recommended)
3		Romaine lettuce hearts (large)
1 cup	237ml	Sliced pickles - drained
		= (choose from sweet, half-sour or
		Dill varieties)
1 cup	62g / 2.2oz	Cherry or grape tomatoes
		Dressing
3 tablespoons	45ml	Yellow mustard
		= (French's brand recommended)
2 tablespoons	30ml	Apple cider vinegar
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Finely-chopped chives
2 tablespoons	30ml	Drained salad pimentos
		= (or 1/4 small red bell pepper, finely
		Chopped)

Recipe Instructions

* There are many flavors of sharp Cheddar out in today's markets to choose from, so go plain or go wild! Among the choices out there in sharp cheddars: 5-peppercorn, smoked, dill, garlic and herb, roasted garlic, horseradish, chipotle, habanero, jalapeño -- on and on!

Preheat a grill pan or a large nonstick skillet over medium-high heat or, preheat outdoor grill.

Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.

Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.

Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.

Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine

Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E45) - from the TV FOOD NETWORK

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