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mushroom swiss burger salad

Mini Mushroom Swiss Burger Salad

Course Main Course, Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 salads
Author Edited Kitchen

Ingredients

  • 2 frozen precooked grass-fed beef patties
  • 2 pieces swiss cheese
  • 2 tbsp olive oil
  • 1/2 cup baby bella mushrooms sliced
  • 1/4 cup onion diced finely
  • 1/4 cup red pepper diced finely
  • 8 ounces baby kale or mixed greens
  • 1/2 cup grape tomatoes
  • 1/2 cup shredded brussels sprouts
  • 8 petite dill pickles sliced in half

For the tangy dijon mustard vinaigrette

  • 2 tbsp dijon mustard
  • Juice from 1 large lemon about 1/3 cup
  • 3 tbsp olive oil
  • Salt & pepper to taste

Instructions

  1. Sauté onions, mushrooms, and bell pepper with salt and pepper in a medium-sized pan over Medium-Low heat
  2. Cook mushroom mixture until cooked through (onions will look transparent, and mushrooms will shrink down quite a bit)
  3. Once mushrooms are done, take out of pan and place on a plate to cool
  4. Add burgers to pan, and heat on one side for 5 minutes (or the amount of time designated on your frozen patties)
  5. Flip burgers and cook on other side for 3 minutes
  6. Cut burgers into slider-sized circles using a small round biscuit cutter (or spice jar top as I did); cut swiss cheese into same-sized circles and top burgers with cheese
  7. Finish cooking burgers for 1-2 minutes, until cheese melts
  8. To make vinaigrette, whisk all ingredients together in a small bowl or mason jar
  9. Drizzle vinaigrette over assembled salads of kale, tomatoes, shredded brussels sprouts, and dill pickles
  10. Finish each salad with 3 mini burger patties and sautéed mushrooms on top