Burger Salad
Serves 2
One night, when I got home from work, there was “nothing in the house to eat” (a common complaint from my children). My husband pulled a burger from the freezer and the last vegetable and a few lonely scallions from the crisper, and made the most satisfying and delicious warm salad. Wow, a burger in a salad? Hells yeah! Now I purposely shop for the ingredients for this dinner.
INGREDIENTS
- 6 ounces ground beef, formed into 2 patties
- Salt and freshly ground black pepper
- Dash Worcestershire sauce or soy sauce
- 1 small head broccoli
- Extra-virgin olive oil for drizzling
- 2 scallions
- Asian hot sauce, such as Sriracha
DIRECTIONS
- Heat a cast-iron skillet to high heat. Season the burger patties with salt and pepper. Cook for 3-4 minutes. Flip the burgers. After 2 minutes, shake in some Worcestershire sauce and swirl in the pan.
- Separate the broccoli into large florets. Steam until just tender. In a large bowl toss the broccoli with a sprinkle of olive oil. Chop or crumble the burger into the broccoli. Sprinkle with scallions. Squeeze in some hot sauce. Toss everything together and serve.
cook's note
Freezer Friend: This salad can, literally, be pulled from the freezer. If you buy ground beef, form it into patties, wrap individually, and stick in the freezer, you’re always ready for a burger—or burger salad! (I’ve even pulled out a couple of patties to crumble and cook with tomato sauce for a desperation pasta meal.) And, believe it or not, frozen broccoli florets are perfectly acceptable in a pinch. Broccoli is one of the few vegetables—along with corn, and spinach, and peas—that I keep stocked for emergencies.
pantry
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