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. 1Prepare the animal sauce dressing by stirring together the mayonnaise, ketchup, relish, cider vinegar, sugar, olive oil, salt, sugar, and some freshly cracked pepper in a bowl. Set the dressing aside.
2. 2Rinse the Romaine lettuce well, let it drain, and then cut it into 2-inch pieces. Set the prepared lettuce aside.
3. 3Place the ground beef in a bowl, add the seasoning salt, and mix with your hands until the seasoning salt is evenly incorporated. Divide the meat into four portions, then divide each portion into four small ping-pong-sized balls. Flatten the balls into mini burger patties.
4. 4Add a little cooking oil to a non-stick skillet and heat over medium flame. Once hot, add some of the mini burgers and cook on each side until well browned (3-5 minutes each side). Transfer the cooked burgers to a paper towel lined plate and cook the next batch.
5. 5While the burgers are cooking, thinly slice the red onion, cut the tomato into wedges, and shred the cheddar cheese.
6. 6Once all of the mini burgers are cooked, build the salads. Place 1/4 of the lettuce in each of four large bowls and sprinkle the sliced onion and shredded cheddar over top. Add tomato wedges to each bowl along with 3-4 of the mini burger patties. Drizzle the animal sauce dressing over top and enjoy!