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Cheeseburger Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Cheeseburger Salad Pressure Cooker Recipe from Krolls Korner

This Cheeseburger Salad is anything from boring since it tastes like your favorite burger! Loaded with romaine lettuce, seasoned ground beef, pickles, avocado, tomatoes, cheddar cheese, red onions and dressed with a special burger sauce!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 554 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 lb. ground beef
  • 2 tsp Worcestershire sauce gluten-free if you need
  • 2 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 large head romaine lettuce washed and chopped
  • 1 pint cherry tomatoes halved
  • 1-2 avocados sliced
  • 1 small red onion diced
  • 1 heaping cup shredded cheddar cheese
  • 1/2 cup dill pickle slices
  • Sesame seeds for garnish
  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1 Tbsp Dijon mustard
  • 1 Tbsp white vinegar
  • 1 Tbsp pickle juice
  • 1 Tbsp pickle relish
  • 1 Tbsp sugar
  • Salt and pepper to taste
  • pinch of paprika

Instructions
 

Instructions

  • Heat your pressure cooker on sauté mode and brown the ground beef until fully cooked. You gotta break it up nice so it cooks evenly.
  • Drain any excess fat because we want flavor but not greasy vibes.
  • Add Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper to the pot. Stir it all up and cook for another 2 minutes to let the flavors soak in real good.
  • While the beef is getting tasty, chop up your romaine, slice those avocados, halve cherry tomatoes, and dice the red onion. Having these things fresh is the key to salad crunchiness.
  • Mix your dressing by combining mayo, ketchup, Dijon mustard, white vinegar, pickle juice, pickle relish, sugar, paprika, salt, and pepper in a small bowl. Taste and tweak if you gotta.
  • Turn off the pressure cooker. Use quick release to get the pressure down fast and scoop out your beef mixture right onto the salad bowl.
  • Drizzle the dressing over, toss gently, sprinkle dill pickles and cheddar cheese, then hit it with sesame seeds for that extra texture pop. Serve immediately and watch everyone go nuts.

Notes

Store salad and cooked beef separately in airtight containers so lettuce don’t get soggy. Keep dressing in its own jar and add it right before eating to keep everything fresh. Refrigerate cooked beef in the pressure cooker pot or a shallow container for quick reheating with slow release method to avoid drying out. If you want to meal prep, slice extra avocado fresh daily or add it just before serving so it doesn’t brown.