I don’t know. Sometimes you just can’t decide between things. Today I wanted a cheeseburger. Also a salad. Also something meatless. What does that mean? Time for a Vegetarian Cheeseburger Salad! I’ve made a few renditions of a burger bowl/salad before. Some with meat. Some without. This one has to be one of my favorites.

It’s a fun combination of three things that I absolutely adore. Less meat. More veggies. And crazy easy! this dinner takes well under 30 minutes to make and it’s something that everyone at the dinner table is sure to love. Meat-eater or no.

Normally vegetarian salads struggle to feel hearty and filling, but not this one. This one definitely feels like a meal instead of a side dish. It’s good stuff too, and with all the layers of flavor going on, it’s almost impossible to tell that this is a vegetarian dish.

This salad has it all too. Everything you’d find on a standard American burger. Cheese, lettuce, onion, condiments, pickles. The works. All of that and more. Without the guilt

Vegetarian Cheeseburger Salad

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A meatless wonder of a salad that combines a vegetarian favorite with a classic!

Ingredients

Special Sauce

1/2 C. Light Mayonnaise
1/4 C. Plain Fat Free Greek Yogurt
2 Tbsp. Sweet Relish
1/2 Tsp. Paprika
1/2 Tsp White Vinegar
1/4 Tsp. Garlic Powder
1/4 Tsp. Onion Powder

Salad

1 Lb. Vegetarian Ground 'Meat' Substitute
1/2 Medium Onion, Chopped
1 Garlic Clove, Minced
6 Oz. Tomato Paste
1/4 C. Water
1 Tbsp. Yellow Mustard
1/2 C. Dill Relish or Chopped Pickles
1 Head Lettuce
1 Medium Tomato, Diced
1/2 C. Shredded Reduced Fat Cheddar Cheese

Instructions

Special Sauce

Mix together the 1/2 C. mayo, 1/4 C. greek yogurt, 2 Tbsp. relish, 1/2 Tsp. paprika, 1/2 Tsp vinegar, 1/4 Tsp. garlic powder, and 1/4 Tsp. onion powder.
Cover and set in the fridge to chill until ready to use.

Salad

Brown the 1 Lb. ground 'meat', 1/2 medium onion, and 1 minced garlic clove in a large skillet until the beef cooked through and the veggies are tender; about 5-10 minutes.
Stir in the 6 oz. tomato paste, 1/4 C. water, 1 Tbsp. mustard and 1/2 C. pickles to the meat mixture and remove from the heat; set aside.
Divide the lettuce evenly among bowls or plates along with the tomato and 1/2 C. shredded cheese.
Top it all off with the vegetarian 'meat' mixture divided evenly.
Drizzle some of the special sauce over each salad.
Garnish with sesame seeds and enjoy right away!

Nutrition Facts

Calories

351.95

Fat (grams)

20.82

Sat. Fat (grams)

7.13

Carbs (grams)

15.67

Fiber (grams)

4.22

Net carbs

11.46

Sugar (grams)

8.47

Protein (grams)

26.61

Sodium (milligrams)

610.24

Cholesterol (grams)

71.59

Nutritional Claims: Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Sulphite Free • Kosher