Crispy Rice Cheeseburger Salad (Print Version)
# Ingredients:
→ Crispy Rice
01 -
2 cups (372 g) cooked white rice, cooled
02 -
1 tablespoon unsalted butter, melted
03 -
1 teaspoon Worcestershire sauce
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
¼ teaspoon kosher salt
→ Ground Beef Mixture
07 -
1 pound ground beef
08 -
1 teaspoon garlic powder
09 -
1 pinch kosher salt
10 -
1 pinch black pepper
→ Salad
11 -
2 heads romaine lettuce, about 8 cups, chopped
12 -
1 cup (113 g) mild cheddar cheese, shredded
13 -
1 cup (149 g) cherry tomatoes, halved
14 -
6-8 baby dill pickles, sliced
15 -
¼ red onion, thinly sliced
16 -
1 recipe (1 ½ cups) dill pickle ranch dressing
# Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, toss the cooled rice with melted butter, Worcestershire sauce, garlic powder, onion powder, and salt. Spread the rice mixture into an even layer onto the prepared baking sheet. Bake for 25-35 minutes, tossing halfway through, until crispy and golden brown. Watch closely to prevent burning.
03 -
Remove rice from the oven, break into small pieces, and set aside.
04 -
To a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes. Drain grease. Set aside to cool slightly.
05 -
In a large bowl, make a bed of the lettuce. Add the cheddar cheese, tomatoes, pickles, red onion, ground beef, and crispy rice. Pour dressing over salad and toss to combine. Serve immediately.