Directions 9 steps | 25 Minutes
Prepare the burger dressing. In a bowl, combine the mayonnaise, pickle relish, yellow mustard, sugar-free ketchup (if using), white wine vinegar, paprika, garlic powder and onion powder. Stir until well combined and set aside.
Prepare the iceberg lettuce. Remove and discard the dark outer leaves of the chilled lettuce. (See notes 2.)
Hold the iceberg lettuce with both hands on either side of the lettuce with the core facing the counter. Slam the iceberg lettuce onto the counter, loosening the core. Flip the iceberg lettuce over and pull out the core. (You may have to twist to remove the core.)
Rinse the iceberg lettuce by holding the core side under water until the water drains from the outer leaves. Flip the lettuce head and shake to remove all excess water. Repeat with the other iceberg lettuce. Slice each lettuce head in half and refrigerate.
Prepare the burger patties. In a bowl, combine the ground beef, garlic powder, onion powder, salt and pepper.
Divide the ground beef into four flat patties. Use your thumb to create an indentation in the center of each burger patty.
In a large skillet with a lid over medium heat, cook the patties for 4-5 minutes on each side.
In the final minute of cooking, place a slice of cheese over each patty and cover to let the cheese melt. Remove and set aside.
Assemble the cheeseburger salad. Place a lettuce half on each plate. And generously top with the burger dressing. Add the burger patty and top with dill pickle slices and finely diced onion. Finish with a sprinkling of sesame seeds. Serve and enjoy!
- Sweet paprika is preferred but hot or smoked paprika can also be substituted.
- It is important that the iceberg lettuce is chilled, which helps keep the entire head intact.