Cooking with Aubrey

Cheeseburger Salad

Before you roll your eyes at the recipe title, consider this a deconstructed cheeseburger, akin to a taco salad. Take your ground meat, flavor it with ketchup and mustard, toss in some red onions, tomatoes and pickles on a bed of lettuce for a meal. I’ve made this recipe when I’ve had leftover hamburger patties in the fridge from the previous night’s grilling. It’s a unique way to use the leftovers and doesn’t involve reheating the patties in the microwave.

Cheeseburger Salad


  • 2 lbs ground beef
  • ⅓ cup ketchup
  • 1 Tbsp mustard (your choice of flavor)
  • 4 hamburger buns
  • Butter
  • 2 heads romaine lettuce, torn
  • 1 cup sharp cheddar cheese, grated
  • 4 Roma tomatoes, diced
  • 8 whole dill pickle spears, cubed
  • 1 red onion, sliced


  1. Brown meat in a skillet over medium heat. Remove from heat and drain off fat. Stir in the ketchup and mustard. Keep warm.
  2. Cut buns into 1” cubes. Melt butter in a separate skillet over low heat. Toss in the buns and stir to coat. Every couple of minutes add more butter if needed, and stir until they are golden and toasted.
  3. To assemble the salad, add a serving of lettuce to each plate. Pile on the meat, cheddar cheese, tomatoes, pickles and red onion. Top with croutons and serve immediately.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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