Cheeseburger Salad with Animal Sauce Dressing

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  Mayonnaise, Regular(120g)
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  Ketchup(60g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sweet Pickle Relish(15g)

  Sweet pickle relish. Found near ketchup and mustard.

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  Vinegar, Apple Cider(8g)
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  Sugar, Granulated White(3g)
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  1/4 tsp salt ($0.02)
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  Freshly Cracked Pepper ($0.03)
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  80/20 Ground Beef(454g)
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  1/2 tsp seasoning salt ($0.05)
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  Vegetable oil(15g)
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  Lettuce, Romaine
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  Yellow Onion
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  Tomato
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  Cheddar Cheese(57g)

Instructions

1. 1Whisk together the mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, sugar, and olive oil in a bowl until combined. Season with salt and pepper to taste. Set the dressing aside.
2. 2Rinse and drain the romaine lettuce, then cut into 2-inch pieces. Set aside.
3. 3Combine the ground beef with salt and pepper in a bowl, mixing gently with your hands until evenly seasoned. Divide into 16 equal portions, roll each into a ball, then flatten into mini patties about 2 inches wide.
4. 4Heat vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook the mini patties 3–5 minutes per side until deeply browned and cooked through. Transfer cooked patties to a paper towel-lined plate.
5. 5While the patties cook, thinly slice the onion, cut the tomato into wedges, and have the shredded cheddar ready.
6. 6Divide the romaine lettuce evenly among 4 large bowls while the patties are still warm. Top each with one-quarter of the sliced onion, tomato wedges, and shredded cheddar.
7. 7Place 4 mini patties into each bowl on top of the salad components.
8. 8Drizzle each salad with the animal sauce dressing, toss gently to combine, and serve immediately.