Beef · American · 30 min
Classic Beef Burger with Chopped Salad
- 30 min
- 2–6 servings
- 627 kcal / serving
Juicy beef burgers paired with a crisp chopped salad, making a satisfying weeknight meal with varied textures and bright flavors. The mix of warm patties and fresh greens holds together nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- ¾ lblean ground beef
- ½ headromaine lettuce
- 2tomatoes
- 2whole grain buns or rolls
- English cucumbers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt, virgin coconut oil, Worcestershire sauce
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · spatula · toaster (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- ½ headromaine lettuce
- 2tomatoes
- English cucumbers
Meat & seafood
- ¾ lblean ground beef
Bakery & bread
- 2whole grain buns or rolls
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
| tomatoes | 2 | 4 | 6 |
| whole grain buns or rolls | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Mix the ground beef with Worcestershire, Dijon, salt, and pepper in a medium bowl. Form two patties and set them on a plate.
- Heat a grill pan or skillet over medium-high heat and lightly coat the bottom with virgin coconut oil.
- Cook the patties until they reach your desired level of doneness, about 4 to 6 minutes per side, then transfer to a plate.
- Prepare the salad by tearing lettuce leaves, trimming the root end, and chopping the romaine into 1-inch pieces. Place in a medium bowl.
- Slice one tomato into ¼-inch rounds for the burgers and dice the other tomato to add to the salad.
- Trim ends of the cucumber, quarter lengthwise, then slice into ¼-inch pieces on a diagonal and add to the salad bowl.
- Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper in a small bowl, then pour over the salad and toss to coat.
- Toast the buns if desired, then assemble the burgers and serve with the chopped salad on the side.
Two tips
- Prep the salad components ahead of time and refrigerate until ready to toss with the dressing.
- Store any leftover dressing in the refrigerator for quick future use.
Nutrition per serving
- Calories
- 627 kcal
- Protein
- 41 g
- Carbs
- 31 g
- Fat
- 38 g
- Fiber
- 9 g
- Sodium
- 365 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.