Chef notes
When I go to In-N-Out, I like to order one regular burger and one Protein-Style burger (no bun; it's wrapped in lettuce instead). I love the crunch of iceberg with a burger, so this is the perfect combo, and the burger bun croutons give just enough bun action.
Technique tips: Use lean ground beef, like 90/10, so that it is not greasy on your salad. I like to grate the cheese from a block instead of the bagged shredded kind.
Swap options: Ground turkey or chicken can be substituted for beef. Mix up the toppings, according to your favorite burger toppings. Sometimes I like to use blue cheese or caramelized onions.
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Ingredients
- 1/4 teaspoon garlic salt
- 1/4 cup unsalted butter, melted
- 2 sesame seed hamburger buns, cut into cubes
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet relish
- 2 teaspoons yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- salt and freshly ground pepper, to taste
- 1 pound lean ground beef
- 2 tablespoons ketchup
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1 head iceberg lettuce, chopped
- 1 cup freshly grated sharp cheddar cheese
- 1 cup grape tomatoes, quartered
- 1/4 cup diced hamburger pickles
- 1 avocado, diced
- 1/4 cup diced red onion
- 3 slices bacon, cooked and crumbled
Preparation
For croutons:
1.Preheat oven to 400 F. Line a small baking sheet with parchment paper. In a small bowl, mix garlic salt into melted butter.
2.Place hamburger bun cubes onto the baking sheet and drizzle with butter mixture. Toss to coat.
3.Bake until golden brown and toasted, about 7 to 8 minutes.
For dressing:
In a small bowl, mix all ingredients.
For the beef:
1.Heat a large skillet over medium-high heat.
2.Add beef, using a wooden spoon to break it up as it browns. Cook about 8 minutes, stirring often, until browned.
3.Stir in ketchup, salt, garlic powder, onion powder, mustard and 1/4 cup water. Reduce heat to low and cook for an additional 3 to 4 minutes, until the water has evaporated.
For the salad:
Place iceberg lettuce in a large salad bowl. Top with cheese, tomatoes, onions, pickles, avocado, onion, bacon, beef and croutons. Drizzle with dressing.
