Crunchy Turkey Cheeseburger Salad with Special Sauce

Get ready for all the satisfaction of a cheeseburger with the crisp freshness of a salad! This 20-minute bowl brings together your favorite loaded burger ingredients-tomato, pickle, lettuce, cheese and savory seasoned ground turkey-plus a classic special sauce that replaces traditional dressing.

Perfect for a quick weeknight dinner, this dish is carb-conscious and protein-packed. You won’t miss the bun one bit!

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and discard root end from lettuce; roughly chop. Reserve ½ tsp pickle brine in a small bowl; drain and discard remaining brine and roughly chop pickle. Dice tomato.
2. Stir ½ tsp Fry Seasoning and ¼ tsp sugar into bowl with reserved pickle brine. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground turkey, remaining Fry Seasoning, salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes. If there’s excess grease, carefully pour it out.
4. Stir in beef stock concentrate and ¼ cup water. Cook, stirring, until liquid has absorbed and turkey is cooked through, 2-3 minutes more. Transfer to a plate.
5. To the bowl with pickle brine mixture, add mayonnaise, ketchup and half the mustard. Stir until well combined. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
6. In a large bowl, toss lettuce with half the dressing and half the tomato. Divide salad between bowls. Top with turkey, Monterey Jack cheese, chopped pickle and remaining tomato. Drizzle with remaining dressing and serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works perfectly in this recipe. Just cook it the same way.

What can I use instead of Fry Seasoning?

You can substitute with a mix of paprika, garlic powder, onion powder, salt and pepper.

Is this salad keto-friendly?

Yes, it’s low in carbs and high in protein, making it suitable for a keto diet.