What exactly is cheeseburger salad?

Cheeseburger salad is a deconstructed version of the classic burger, combining all its essential flavors—savory “meat,” cheddar, pickles, onions, and tomatoes—served over fresh lettuce instead of a bun. It’s a lighter, fresher way to enjoy a burger in salad form, made complete with a creamy, tangy special sauce.

How do you make a cheeseburger salad bowl?

Start with a base of chopped lettuce. Add a cooked burger-style protein—such as seasoned ground beef or lentil-walnut mix. Top with diced tomatoes, pickles, green onions, and shredded cheese. Drizzle with a homemade or store-bought special sauce. Each element layers flavor and texture, making it a complete, satisfying meal.

What’s in a salad burger?

A salad burger includes traditional burger ingredients like “meat,” cheese, pickles, and onions—but without the bun. It’s served over leafy greens with a burger-inspired dressing or sauce. You’ll often find creative additions like avocado, grilled onions, or spicy aioli to elevate the dish.

How many calories are in cheeseburger salad?

Each serving of this cheeseburger salad with special sauce contains approximately 334 calories . That includes a generous portion of lentil-walnut mix and 2 tablespoons of the cashew-based special sauce. It’s high in protein and fiber, making it both filling and nutrient-rich.

Cheeseburger Salad with Special Sauce: 1 Irresistible Twist

Description

Cheeseburger Salad with Special Sauce is the ultimate healthy comfort meal. Bold flavor, protein-rich, and easy to prep for the week.

Ingredients

For the Burger “Meat”:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup green lentils
- 1 1/4 cups water
- 1 teaspoon sea salt
- 1/2 cup finely chopped walnuts
For the Special Sauce:
- 1/2 cup cashews (soaked for 1 hour and drained)
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons tomato paste
- 2 tablespoons yellow mustard
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
For the Salad:
- Chopped lettuce
- Diced tomatoes
- Sliced green onions
- Pickle slices
- Shredded cheddar cheese (optional or dairy-free alternative)

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Instructions

Cook the Lentils: In a pot over medium heat, add olive oil. Once hot, sauté chopped onion for about 5 minutes until soft. Stir in garlic powder, paprika, cayenne, cumin, and black pepper.
Add lentils and water. Bring to a boil, then reduce heat, cover, and simmer for 20–30 minutes until lentils are tender. Add water as needed to keep them just covered. Drain excess liquid if needed.
Stir in salt and chopped walnuts. Set aside.
Prepare the Sauce: Blend soaked cashews, water, vinegar, maple syrup, tomato paste, mustard, onion powder, and salt until smooth and creamy. Set aside.
Assemble the Salad: In serving bowls, layer chopped lettuce, lentil-walnut “meat,” tomatoes, green onions, pickles, and cheese if using.
Drizzle with generous spoonfuls of special sauce. Serve immediately or store components separately in the fridge for up to 1 week.