Burger Salad

Let me tell you something about burgers. I love them. But sometimes especially on a hot day or when I’m trying to cut back on carbs I want all the burger flavor without the bun. This Burger Salad is exactly that.

We’re talking juicy, seasoned beef patties cooked to perfection. Served over a bed of crisp iceberg lettuce, topped with thinly sliced red onion, chopped tomatoes, dill pickles, and a generous drizzle of burger sauce.

It’s everything you love about a classic cheeseburger the savory beef, the tangy pickles, the creamy sauce without the bun. Low carb, high protein, and so satisfying.

Twenty-five minutes. One skillet. Four servings. And a meal that’ll make you forget buns even exist.

Let’s make some burger salads.

Try my Smash Burger Tacos recipe.

Why You’ll Love the Recipe

• 25 minutes start to finish. Faster than a drive-thru.
• Low carb. No bun. No bread.
• High protein (30g). Lean ground beef (5% fat).
• All the burger flavors. Beef, pickles, onion, tomato, burger sauce.
• Crisp iceberg lettuce. The perfect base.
• One skillet. Minimal cleanup.
• Gluten free + dairy free. Fits almost every diet.
• Customizable. Add cheese, bacon, or avocado.
• Great for meal prep. Make the patties ahead. Assemble fresh.

Try my Mediterranean Falafel Pita Burgers recipe.

What You’ll Need to Make

You’ll need a skillet or frying pan, a cutting board and knife, a spatula, a measuring cup, and four bowls or plates for serving.

Ingredients (Serves 4):

For the burgers:

• 1 lb. (450g) ground beef (5% fat)
• Salt and pepper, to taste
• 1 tbsp. olive oil (for cooking)

For the salads:

• 1 lb. (450g) iceberg lettuce, chopped
• ½ medium red onion, thinly sliced
• 2 tomatoes, chopped
• 2 dill pickles, thinly sliced
• 4 tbsp. burger sauce (store-bought or homemade)

Optional toppings (not included in nutrition):

• Shredded cheese (cheddar, American, or Swiss)
• Sliced avocado
• Crispy bacon
• Pickled jalapeños

Nutrition per serving (estimated, without optional toppings): Energy: ~360 kcal | Carbs: 12g | Protein: 30g | Fat: 22g | Fiber: 3g

Recipe Keys: Low Carb, High Protein, Gluten Free, Dairy Free, Quick Meal, One Skillet, Meal Prep Friendly

Try my BBQ Portobello Mushroom Burgers recipe.

What You’ll Need to Do

Time: 25 mins

Alright, let’s make a burger salad that’s fast, fresh, and so satisfying.

First, form the patties. Divide the ground beef into 4 equal portions. Shape each into a patty about 4 inches wide and ½ inch thick. Season both sides generously with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Cook the burgers for 3 minutes on each side for medium doneness. Adjust time if you prefer them more or less done. Remove from the skillet and let rest for 3-5 minutes.

While the burgers cook, prepare the salads. Divide the chopped iceberg lettuce among four bowls or plates.

Top each bowl with sliced red onion, chopped tomatoes, and sliced dill pickles.

When the burgers have rested, place one patty on top of each salad.

Drizzle 1 tablespoon of burger sauce over each patty.

Finish with freshly ground black pepper.

Serve immediately. Eat with a fork and knife.

Get some lettuce, some burger, and some sauce in every bite.

Try my Zesty Ranchero Burger Platter recipe.

Easy Ingredient Swaps

• No ground beef? Use ground turkey, chicken, or plant-based crumbles.
• No iceberg lettuce? Use romaine, butter lettuce, or mixed greens.
• No red onion? Use white onion or shallots.
• No dill pickles? Use bread and butter pickles or cornichons.
• No burger sauce? Use ketchup + mayo + relish, or Thousand Island dressing.
• Add cheese: Top with shredded cheddar, American, or Swiss.
• Add bacon: Add 2 slices crispy bacon per serving.
• Add avocado: Add sliced avocado for creaminess.

Try my Smoky Cheeseburger Salad recipe.

Some Twist and Tweak Ideas

• Cheeseburger salad: Add shredded cheddar or American cheese on top.
• Bacon burger salad: Add crispy bacon crumbles.
• Avocado burger salad: Add sliced avocado.
• Spicy burger salad: Add pickled jalapeños or sriracha mayo.
• BBQ burger salad: Use BBQ sauce instead of burger sauce.
• Breakfast burger salad: Add a fried egg on top.
• Mushroom burger salad: Add sautéed mushrooms.

Try my Cheeseburger Lettuce Wrap recipe.

Some Helpful Tips

• Don’t overwork the meat. Mix just enough to form patties. Overworking makes dense, tough burgers.
• Make a thumbprint in the center. Press a small indentation in the middle of each patty. This prevents the burger from puffing up in the center.
• Cook burgers to your preferred doneness. 3 minutes per side = medium. 4 minutes per side = medium-well. 5 minutes = well done.
• Rest the burgers. Let them rest for 3-5 minutes after cooking. The juices redistribute.
• Use a meat thermometer. 160°F for well done. 145°F for medium.
• Season generously. Burgers need salt and pepper. Don’t be shy.

Try my Salmon Couscous Salad recipe.

Some Budget-Friendly Tips

• Ground beef (5% fat) is affordable. Buy in bulk. Freeze what you don’t use.
• Iceberg lettuce is cheap. One head costs a few dollars. Use the whole thing.
• Tomatoes and onions are pennies. Buy what you need.
• Dill pickles are cheap. A jar lasts forever.
• Burger sauce is easy to make. Mix ketchup, mayo, and relish. Cheaper than store-bought.
• Make a double batch. Twice the patties. Same amount of work. Freeze half.

Try my Tuna Salad Lettuce Boats recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Make the patties ahead. Store in the fridge. Assemble salads fresh.
• For a crowd. Double the recipe. Use a larger skillet.
• For a low carb dinner. No bun, no guilt.
• For a BBQ alternative. Serve instead of traditional burgers.
• For a quick lunch. Make a single serving in minutes.

Try my Easy Ground Beef Casserole recipe.

Some Storage and Reheating Tips

Fridge (patties only): Store cooked patties in an airtight container for up to 5 days. Store salad ingredients separately.

Fridge (assembled salad): Not recommended. The lettuce will wilt. Assemble fresh.

Freezer (patties only): Freeze uncooked or cooked patties for up to 3 months. Thaw overnight in the fridge.

Reheating patties:

• Microwave: 45-60 seconds per patty.
• Skillet (best): Reheat over medium heat for 2-3 minutes per side.
• Oven: 350°F for 5-7 minutes.

Do not reheat the salad components. Add fresh toppings.

Meal prep strategy: Make the patties. Store in the fridge. When ready to eat, reheat the patty, chop fresh lettuce and toppings, assemble. 5 minutes.

Final Thoughts

Look, I love a good burger on a bun. But sometimes when I want something lighter, faster, or lower carb I make this Burger Salad.

Juicy, seasoned beef patties. Crisp iceberg lettuce. Tangy pickles. Sweet tomatoes. Sharp red onion. Creamy burger sauce.

Twenty-five minutes. 30g of protein. Low carb. Gluten free. Dairy free.

Make it for a weeknight dinner. Make it for a quick lunch. Make it when you want burger flavor without the bun.

However you serve it, you’re getting a burger that’s anything but boring.

Now go make some burger salads.

~ Danny Davis

P.S. If you try the cheeseburger version with cheddar, let me know. That’s my go-to upgrade. Melted cheese on a burger salad? Yes please.