If you’ve grown tired of eating your burger on a bun, this burger placed over fresh mixed greens and topped with bacon, blueberries, and blue cheese is just the change you need!
Bacon, blueberries, and blue cheese three of my favorite foods! Blueberries are in season for just a smidge longer so I am using them in everything! Now I know not everyone loves fruit on their salad, no problem just leave off the berries if that’s the case.
Do you prefer your salad savory or sweet?
Next question. Are you a baker or a non-baker?
I would bet my bottom dollar your answer to the first question is directly connected to whether you are a baker or not.
I love burger salads. I’m all about the toppings with my burger anyway. When I construct my burger it’s such a conglomeration of condiments, cheese, and toppings I have to dig in with a knife and fork anyway…might has well leave off the bread and dig right in.
Well no sa-laad is complete with out a simple vinaigrette. Simple does not mean with out flavor! This rosemary balsamic vinaigrette packs a punch!
There you have it folks your dinner dilemma is solved! What? Your kids would never eat this you say…well they might if you made them, but if you’re not into watching your kid squirm over a delicious burger salad, no worries just make them a normal ol’ everyday hamburglar with cheese and catsup!
Bacon Blueberry Blue Cheese Salad with Rosemary Balsamic Vinaigrette
1 pound Ground Beef, made into four hamburger patties
1 cup Pecans, toasted
1 cup fresh Blueberries
8 slices Bacon, cooked crisp
4 ounces Blue Cheese, crumbled
3 Green Onions, sliced
8 cups Mixed Greens, washed
Rosemary Balsamic Vinaigrette
1/2 tablespoon Rosemary, chopped fine
1/2 teaspoon Kosher Salt
1 teaspoon Dijon Mustard
1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
Pepper to taste
Directions: Cook your hamburgers to your liking. Allow to cool slightly before placing over greens. Separate mixed greens out equally over four plates, top with a hamburger, chopped bacon, sliced green onion, crumbled blue cheese, pecans, and blueberries.
Vinaigrette: Whisk together Dijon mustard, balsamic vinegar, salt, and rosemary. Slowly drizzle olive oil into balsamic mixture whisking continually as you add the oil. Whisk until completely combined. Add pepper to taste.
Drizzle vinaigrette over salad before serving.
Don't forget to answer the questions....Sweet or Savory? Baker or Non-baker?
Now that school is back in full swing we will be back to our Dinner Dilemma Wednesday weekly post. Do you have a recipe you would like to share or tips for how you beat the dinner dilemma? I would love to hear about it. If you have a blog contact me I would love to have you as a guest blogger. No blog, no problem that’s what the comment section is for I would love to hear from you!!!
Oh oh oh don’t forget you still have time to win at $100 Stitch Fix gift certificate! Enter to win HERE.
Have a good one! Sheila