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.
PANTRY
Need help with the ingredients? Check our pantry list:
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.
