If you have ever been to Black Tap in New York and NOT eaten the Cheeseburger salad there, you are seriously missing out on the good stuff. The food there isn’t the best, to be totally honest. They are known for their milkshakes and burgers, but I think they are overhyped. The cheeseburger salad is a totally different story.
I’m not opposed to a burger in a bun, but there is something about this salad that makes me crave it. Black Tap has been closed during the pause, and I haven’t been able to get this salad out of my mind. It is bright and summery and the perfect balance of greasy burger and rabbit food.
I obviously don’t have the exact recipe for Black Tap’s salad, but I created my own at home, and it has been a weekly occurrence on our menu. The ingredient list is long, but it isn’t hard at all. It comes together in under 30 minutes and is worth the extra chopping!
EASY SUMMER CHEESEBURGER SALAD
Serves 2 or 3 or however many veggies you want to chop. Keep it flexible.
There are a few different components to this recipe, so making it easy and breaking it down into each step or component.
PICKLED ONIONS
- 1/2 red onion, thinly sliced
- 2 tbs sugar
- kosher salt
- white vinegar
This is the star of the salad in my opinion and sets it apart. Make sure your onions are sliced VERY thin. Mix salt, sugar, and vinegar in a shallow bowl and toss onions. Set aside for at least 30 minutes. You can make these in up to 48 hrs in advance. They just get better. Don’t toss the pickling liquid! You will use a spoonful or two later.
HOMEMADE RANCH
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 teaspoons of chives, fresh or dried
- 1 tsp dried dill
- 1/2 tsp parsley, fresh or dried
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
- 1/2 – 3/4 cup whole milk
You can obviously just use a drizzle of Hidden Valley for this part, but I love keeping the homemade ranch in the fridge for quick salads and easy veggie dipping! Whisk everything together, starting with the lowest amount of milk. You can add more depending on how thick or thin you like your dressing. If using fresh herbs instead of dried, just throw everything in the blender and blitz for a few minutes. No chopping required.
THE SALAD
- English cucumber
- romaine lettuce
- cherry tomatoes, halved
- shredded carrots
- 4 slices of bacon, cooked crisp and crumbled
- chopped scallions
- avocado, optional
- pickled onions & liquid from above
Wash and chop all veggies into bite sized pieces. Toss the lettuce with a tablespoon or two of the pickling liquid before assembling salads in serving bowls. I like to put each salad together in an individual bowl vs a large mixing bowl to make sure each salad is getting a good mix of all the ingredients. Season with salt and cracked pepper.
CHEESEBURGER
- 1/4 lb ground beef per person/patty
- 1 tsp garlic powder
- 1 tsp onion powder
- salt
- pepper
- 1/4 tsp smoked paprika
- 1/4 tsp ground mustard
- American cheese
Mix seasonings in with ground beef and form patties. Cook to your liking. I prefer to use a cast-iron skillet. Heat it over medium-high heat for five minutes. Add tsp canola oil and cook patties for 3 minutes on each side for a medium/medium-well burger. After flipping, add a slice of American cheese on top to allow cheese to melt while patty finishes cooking. Set aside on a plate to rest for two or three minutes before adding atop salad.
Drizzle ranch on top and enjoy!
