I missed doing my Blog last week. When we were in Mexico my mom was hospitalized. I went down last Tuesday and spent time with her. I actually cooked her pasta and meatballs and made freezer meals for her to enjoy.

I am back in the saddle this week. I am sharing this recipe for Cheeseburger Salad. The Butcher and I really enjoyed this. The Butcher rated it 8.6. I don’t know what we would have to do to raise the rating.  Until the weather warms up, you can cook the burgers and grill the onions in an iron skillet.

Cheeseburger Salad

4 hamburger patties (available at your local meat market)
4 cups chopped lettuce
4 dill pickle spears, chopped
1/2 small red onion, sliced into rings
avocado (peeled and sliced)
1 tomato (diced) or 16 cherry tomatoes cut in 2
1/4 cup shredded Mozzarella cheese
1/2 red onion diced

Dressing

1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon dill pickle juice
4 teaspoons ketchup
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon paprika (smoked paprika can be used)

Grill or cook the burgers in an iron skillet. Cook the sliced onions 4 to 5 minutes after the burgers are done. Put lettuce, pickles, tomato, avocado, diced onion into a bowl. Divide the salad among 4 plates. Put 1/4 of the grilled onions, cheese, and 1 chopped patty on each plate. Drizzle 1/4th of the dressing on each plate. Enjoy!

Until next time…From our Butcher’s Block to your Table.