This classic burger elements become a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper.
• Prep and cook time: 30 minutes
• Yield: Serves 4
• 1/4 tsp salt
• 2 tbsps water
• cooking spray
• 1/4 cup unsalted ketchup
• 1/3 cup canola mayonnaise
• 1 1/2 cups chopped tomato
• 12 ounces 90% lean ground sirloin
• 1/2 tsp freshly ground black pepper
• 1 1/2 ounces reduced-fat kettle-cooked potato chips
• 1 (about 10 onuce) package chopped romaine hearts
• 1 large red onion, peeled and cut horizontally into 1/4 inch thick slices
• 3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)
- Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side
- Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
- Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.
This great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/fish-and-seafood/cheese-lobster-toastie/