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This crispy rice cheeseburger salad transforms the classic burger experience into a refreshing, deconstructed bowl that satisfies cravings without the bun. Perfect for busy weeknights when you want something hearty yet light.
I created this recipe last summer when my family wanted burgers but I was craving something fresher. The crispy rice adds that satisfying crunch we all miss when skipping the bun, and it's become our go to solution for using leftover rice.
Ingredients
- Cooked white rice: Cooled completely for the crispiest texture
- Unsalted butter: Adds richness to the crispy rice
- Worcestershire sauce: Provides that classic umami burger flavor
- Garlic and onion powder: Create depth in both rice and beef
- Ground beef: Ideally 80/20 for best flavor balance
- Romaine lettuce: Delivers the perfect sturdy crunch
- Mild cheddar cheese: Melts slightly when added to warm beef
- Cherry tomatoes: Offer bursts of acidity and freshness
- Baby dill pickles: Bring the essential burger tang
- Red onion: Adds sharpness that balances the richness
- Dill pickle ranch dressing: Ties everything together with creamy tang
How To Make Crispy Rice Cheeseburger Salad
- Prepare the crispy rice:
- Begin by thoroughly mixing cooled rice with melted butter and seasonings. The rice must be completely cooled beforehand or it will steam rather than crisp. Spread it in a thin even layer about ¼ inch thick for maximum crispiness. Bake for 25 to 35 minutes, stirring halfway to ensure even browning. The rice is done when it turns golden brown and makes a crunchy sound when stirred.
- Cook the beef:
- Brown the ground beef in a skillet over medium heat with garlic powder, salt and pepper. Break it into small pieces while cooking for even texture and maximum flavor absorption. Cook until no pink remains, typically 8 to 10 minutes. The beef should be browned but not burnt, with a savory aroma filling your kitchen. Drain excess fat to prevent a greasy salad.
- Assemble the salad:
- Create a bed of romaine lettuce in your serving bowl. This foundation provides the fresh crunch that contrasts with the warm beef and crispy rice. Layer on the slightly cooled beef, shredded cheddar, halved cherry tomatoes, pickle slices, and thinly sliced red onion. Add the crispy rice pieces last to maintain their crunch. Pour the dill pickle ranch dressing over everything just before serving, or serve it on the side for everyone to add their preferred amount.
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The Worcestershire sauce in the crispy rice is my secret weapon here. It adds that savory burger flavor that makes this dish truly taste like a deconstructed cheeseburger rather than just a beef salad. My teenage son who typically avoids salads completely devoured this and asked for it in his lunch the next day.
Make It Your Own
This cheeseburger salad is incredibly versatile. Try swapping the ground beef for turkey or plant based meat alternatives for a lighter option. The crispy rice technique works with brown rice or quinoa too, though cooking times may vary slightly. For a spicy version, add jalapeños and pepper jack cheese instead of cheddar. This recipe truly becomes a blank canvas for your favorite burger flavors.
Storage Tips
Store components separately for best results. The crispy rice will maintain its crunch for 2 days in an airtight container at room temperature. The cooked beef can be refrigerated for up to 3 days, and all fresh vegetables should be stored unwashed in the refrigerator until ready to use. The dressing will keep for up to a week in a sealed container in the refrigerator. When ready to eat, simply reheat the beef briefly in the microwave before assembling your salad.
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Meal Prep Magic
This recipe shines as a meal prep option. Prepare all components on Sunday and enjoy quick assembled salads all week. The crispy rice can be made in large batches and stored in an airtight container. Cook ground beef ahead and portion into containers. Chop lettuce and store with a paper towel to absorb moisture. Keep cheese, tomatoes, and other toppings in separate containers. With everything prepped, you can assemble a fresh salad in under 5 minutes any day of the week.
Frequently Asked Questions
- → How do you make the rice crispy?
To make the rice crispy, toss cooled cooked rice with melted butter, Worcestershire sauce, garlic powder, onion powder, and salt. Spread it on a baking sheet and bake at 400°F, tossing halfway through, until golden and crispy.
- → Can a different protein be used for this salad?
Yes, you can substitute ground beef with ground turkey, chicken, or a plant-based protein to suit your preferences.
- → What dressing pairs best with this salad?
A dill pickle ranch dressing works wonderfully, adding tanginess that complements the crispy rice and beef. Feel free to use your favorite creamy dressing as a substitute.
- → Can I prepare the ingredients ahead of time?
Yes, you can prepare the crispy rice, cook the beef, and chop the vegetables ahead of time. Assemble and dress the salad just before serving to maintain freshness.
- → How can I add extra crunch to the salad?
Besides crispy rice, you can sprinkle additional crunchy toppings like toasted nuts, fried onions, or croutons for more texture.