Burger salads with dill pickle ranch dressing. Chopped romaine, tomatoes, red onion, croutons, and pickles. All the flavors of a burger in salad form!
I’m always looking for fun ways to change up my salad rotation. Entrée salads make for the perfect week-night dinner. I recently tried a dill pickle ranch dressing in a store bought salad kit and knew I need to re-create it for the blog. It’s tangy, creamy and filled with good flavors. The key is to get some good flavorful dill pickles for the dressing. It calls for brine from the pickle jar. I’ve tried it with Trader Joe’s dill pickles and for some reason it didn’t have nearly as much flavor as some other big pickle brands.
For the the mini burgers, you can air fry them or grill them. However, I prefer the air fryer method because it’s so quick and easy. But, that’s totally up to you! I make them small like a slider size. They come out so juicy and tender. Cheese is optional. However, I highly recommend it! Check the notes section at the bottom of the recipe for the air fryer method. The grilling method is in the actual recipe instructions!
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You can easily double or triple the salad dressing recipe and save some in the fridge for future salads throughout the week! It adds so much good flavor to any salad. If you’re a pickle lover, you’ll love these burger salads with dill pickle ranch as much as I do!
Print- Yield: 3-4 servings
Ingredients
Burgers
1 lb. ground beef
1 tsp mesquite seasoning, or steak seasoning
salt and pepper to taste
thin sliced cheddar cheese
Salads
4-5 cups chopped romaine lettuce
3-4 kocker dill pickles, sliced
2 cups cherry tomatoes, halved
1 cup croutons
sliced red onion, optional
Dill Pickle Ranch
1/4 cup plain greek yogurt
2 tbsp dill pickle brine from a jar
1 & 1/2 tsp ranch seasoning
2 tsp dill pickle relish
salt and pepper to taste
Instructions
First make the salad dressing by combining all the ingredients in a small mixing bowl. Taste and adjust seasonings if need be. Cover and refrigerate until ready to use.
In a medium mixing bowl combine ground beef, salt, pepper and mesquite seasoning. Form into 5-6 mini burgers.
Grill at medium high heat for 2-3 flip then cook another minute. Add the cheese and let cook for 2 additional minutes or until cheese is melted and burgers are cooked to your desired temperature.
Assemble salads by adding a layer of romaine lettuce to each bowl followed by dill pickle slices, cherry tomatoes, croutons and sliced red onion. Add 1-2 mini burgers to each salad. Drizzle with desired amount of dill pickle ranch and enjoy!
Notes
*Air fryer method for cooking the burgers
Lightly spray air fryer basket and place burgers in the basket. Try not to over crowd them.
Air fry at 370 degrees F for 5 minutes, flip them then cook another 3-4 minutes or until they’re cooked to your liking.
Top each burger with the cheese then close the air fryer basket (while it’s still hot) for 1-2 minutes or until the cheese is melted.
