Smash cheeseburger salad

Name: Smash cheeseburger salad | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 large onion red onion, finely chopped; 500g Asda Flavourful Lean Beef Steak Mince; 2 tsp Dijon mustard; 2 ½ tsp BBQ seasoning; 1 sesame burger bun, cut to 2cm cubes; 1 ½ tbsp rapeseed oil; 3 slices Asda Light Cheesy Singles, each cut into 9 equal-sized squares; 2 baby gem lettuce, shredded roughly; 10 Asda Vine Ripened Cherry Tomatoes, halved; 3 medium gherkins, finely sliced; 4 tbsp reduced fat mayonnaise, for the sauce; 2 tbsp reduced fat crème fraîche, for the sauce; 2 tbsp burger relish, for the sauce; 1 tsp Dijon mustard, for the sauce; 1 tbsp chopped dill, for the sauce plus a few sprigs to garnish

Give the ‘smash burger’ a fun twist by turning it into a salad with all your favourite toppings and a saucy dressing – bring it on.

By Asda Good Living,15th June 2023

Cook: 30 Mins

Serves: 4

Price: £2.37 per serving

Nutritional Information

Each 412g serving contains

Energy
8240kj
478kcal

24%

Fat
20.6g

Med
29%

Saturates
5.4g

Low
27%

Sugars
12.4g

Low
14%

Salt
2.14g

High
36%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2000kj/478kcal

Ingredients

1 large onion red onion, finely chopped

500g Asda Flavourful Lean Beef Steak Mince

2 tsp Dijon mustard

2 ½ tsp BBQ seasoning

1 sesame burger bun, cut to 2cm cubes

1 ½ tbsp rapeseed oil

3 slices Asda Light Cheesy Singles, each cut into 9 equal-sized squares

2 baby gem lettuce, shredded roughly

10 Asda Vine Ripened Cherry Tomatoes, halved

3 medium gherkins, finely sliced

4 tbsp reduced fat mayonnaise, for the sauce

2 tbsp reduced fat crème fraîche, for the sauce

2 tbsp burger relish, for the sauce

1 tsp Dijon mustard, for the sauce

1 tbsp chopped dill, for the sauce plus a few sprigs to garnish

Method

Preheat the oven to 200°C/180°C fan/gas 6. For the burgers, mix together ¾ of the onion, the mince, mustard, 2 tsp BBQ seasoning, and season generously. Divide into 20 even-sized balls and arrange on a lined baking tray, leaving some space around each. Cover with another sheet of baking paper, and squash each one with the back of your hand to create your mini smash patties. Chill in the fridge.

Place the bun cubes on a baking tray and drizzle over ½ tbsp rapeseed oil. Toss together until evenly coated, arrange in a single layer and bake in the oven for 5–8 mins until golden and crisp. Set aside.

For the sauce, combine all the ingredients, the remaining BBQ seasoning and 2 tbsp warm water together in a small bowl. Stir until you have a smooth, spoonable dressing.

Heat the reserved rapeseed oil in a large non-stick frying pan over a medium-heat and cook the patties for 2–3 mins, placing a square of cheese single on the top of each patty for the last 1 min of cooking. You will have a couple of extra pieces of cheese, so just overlap these.

Arrange the shredded lettuce and cherry tomatoes on a serving dish, scatter over the burger bun croutons and arrange the mini squashed burgers on top. Drizzle over the dressing, scatter over the reserved onion along with the gherkin slices, and a few sprigs of dill. Serve immediately.