Hamburger Wedge Salad
Yield: 4 servings


  • 1 1/2 pounds ground beef (I like ground chuck/80% lean)
  • Montreal steak seasoning or salt and pepper
  • 1 head iceberg lettuce, cored and cut into 4 thick slices (see notes*)
  • Blue cheese dressing (or my Greeked Out Gorgonzola recipe )
  • 1 tomato, diced, or one cup grape tomatoes, halved
  • 2 green onions, sliced, or 1/4 cup chopped or slivered red onion
  • 1/2 cup crumbled blue cheese**
  • 4 slices cooked bacon, crumbled
  • Optional: chopped avocado


  1. Loosely shape the ground beef into 4 burgers, each about 3/4-inch thick, and sprinkle both sides with Montreal Steak Seasoning or salt and pepper. (Tip: Using your thumb, make a depression in the center of each hamburger for more even cooking.)
  2. Cook the burgers on a grill preheated to high heat (you may also use a grill pan or skillet). Cook for 3 minutes, flip, and then cook for approximately 3 minutes more for medium-rare, 4 minutes more for medium.
  3. On each salad plate, place a portion of the lettuce. Drizzle some of the dressing over the top, and then top with one of the burgers. Sprinkle with the tomatoes, onions, crumbled blue cheese, crumbled bacon, and optional avocado. Serve with additional dressing, as desired.


  • *You may cut the lettuce into more traditional wedges, but thick slices create a flat surface on which to place the burger and make the salad easier to eat.  As an option to the iceberg lettuce, two hearts of romaine may be used.  Slice them lengthwise.
  • ** Check the blue cheese label if a gluten-free product is required. Some pre-crumbled varieties are not gluten-free.

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