Turn the classic steakhouse salad into the bun for a burger served with bacon, tomato, onion and blue cheese dressing.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 |
Ingredients
- 4 slices bacon
- 1 head iceberg lettuce (2 to 2 1/2 pounds)
- 10 ounces ground beef
- Kosher salt and freshly ground black pepper
- 2 tablespoons chunky blue cheese dressing
- 4 to 6 thin slices red onion
- 2 slices tomato
Instructions
- Lay the bacon in a medium cast-iron skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate and pour off some of the bacon drippings, leaving enough in the pan to just cover the bottom.
- From the top and 3 sides of the head of lettuce, cut 4 thick round slices, each 4 to 5 inches across, to use as buns and set aside. (Chop up and reserve the remaining “square” of lettuce for salads or another use.)
- Shape the ground beef into 2 patties, each about 4 inches across and 3/4 inch thick, and sprinkle both sides with salt and pepper.
- Heat the skillet over high heat and once hot, add the patties and cook for 3 minutes per side for medium-rare.
- Lay a lettuce “bun” cut-side up on each of 2 plates and top each with a burger patty. Spoon 1 tablespoon of the dressing over each burger and top each with half of the onion, 1 slice of the tomato and 2 pieces of the bacon. Top with the remaining lettuce buns.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 766 |
| Total Fat | 60 g |
| Saturated Fat | 20 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 13 g |
| Protein | 37 g |
| Cholesterol | 144 mg |
| Sodium | 1807 mg |