4 sesame seed hamburger bun tops (I used tops and bottoms!)
1 small red onion, divided
2 plum tomatoes
¾ lb 95% lean ground beef (I used 1 lb)
½ cup finely diced dill pickles
¾ cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese
Preheat oven to 425°F. Slice bun tops into ¼-in. strips (if bun tops are very thick, slice bottoms off
horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until
lightly toasted. Remove to Stackable Cooling Rack; cool completely.
Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade.
Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise using
Utility Knife. Set onion and tomatoes aside.
Cook ground beef in (8-in.) Sauté Pan over medium-high heat 5-7 minutes or until no longer pink,
breaking beef into crumbles using Slotted Turner. Chop remaining onion half using Food Chopper. Finely
dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and
mustard. Add cooked ground beef; mix well using Small Mix ‘N Scraper®.
To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese,
tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g,
Protein 20 g, Sodium 730 mg, Fiber 3 g
*A Pampered Chef recipe, I didn't know if this would be a good idea; Parker and salad usually don't mix! But, it went very well, and he actually called it "delicious!"