Cheeseburger Salad with Animal Sauce Dressing

• •
  0.5 cup Mayonnaise, Regular
• •
  0.3 cup Ketchup
• •
  1 tbsp Olive oil

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

• •
  1 tbsp Sweet Pickle Relish

  Sweet pickle relish. Found near ketchup and mustard.

• •
  0.5 tbsp Vinegar, Apple Cider
• •
  0.5 tsp Sugar, Granulated White
• •
  0.3 tsp 1/4 tsp salt ($0.02)
• •
  Freshly Cracked Pepper ($0.03)
• •
  1 lbs 80/20 Ground Beef
• •
  0.5 tsp 1/2 tsp seasoning salt ($0.05)
• •
  1 tbsp Vegetable oil
• •
  2 Lettuce, Romaine(1252g)
• •
  0 Yellow Onion(28g)
• •
  1 Tomato(123g)
• •
  2 oz Cheddar Cheese

Instructions

1. 1Whisk together the mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, the sugar, and olive oil in a bowl until combined. Season with the salt and freshly cracked 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 the seasoning salt and freshly cracked 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 the 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 over medium-high heat until deeply browned and the internal temperature reaches 160°F. 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 airtight containers 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 container on top of the salad components.
8. 8Drizzle each salad with the animal sauce dressing, toss gently to combine, seal the containers, and refrigerate until ready to serve.