Cheeseburger Chopped Salad

Cheeseburger Chopped Salad


  • 1 T olive oil
  • 1 pound lean ground beef
  • 2 garlic cloves, minced
  • ¼  t salt
  • ¼ t pepper
  • 6 ounces shredded Pastures Cheese
  • 8 c butter lettuce
  • 1 pint cherry tomatoes, halved or quartered
  • 1/3 c chopped dill pickles
  • ¼ c diced red onion
  • salt and pepper for seasoning

Dill Pickle Vinaigrette

  • ¼ c diced dill pickles
  • 3 T dill pickle juice (from a jar of dill pickles)
  • 2 T diced shallot
  • 2 garlic cloves, minced
  • 2 t dijon mustard
  • 1 t honey
  • pinch of salt and pepper
  • ½ c extra virgin olive oil


  1. Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add the ground beef, garlic cloves, salt and pepper. Break the mixture apart with a spoon and cook until browned, breaking the pieces into crumbles, for about 6 to 8 minutes. Turn off the heat and sprinkle about 2 ounces of the cheddar over the beef so it slightly melts. Set aside.
  2. In a bowl, whisk together the pickles, pickle juice, shallot, garlic, mustard and honey. Add a pinch of salt and pepper and whisk until the mixture comes together. While whisking, stream in the olive oil until the dressing emulsifies. This stays great in the fridge for a few days.
  3. Place the butter lettuce on a cutting board and run your knife through it to chop it into pieces. Place in large bowl or platter. Add the ground beef mixture, tomatoes, dill pickles and diced onion. Add the remaining shredded cheese. Toss well, drizzle on the dressing. Season with salt and pepper to taste.