Ingredients
  • 1 1/2 pounds ground beef sirloin or chuck
  • 3 tablespoons grated onion
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Worcestershire sauce
  • Natural cooking spray
  • 6 slices thickly cut cheddar from deli, quartered into 24 small square slices
  • 6 cups chopped lettuce, such as romaine or iceberg
  • 1 cup chopped tomatoes
  • 1 small red onion, chopped
  • 1/4 cup yellow mustard
  • 2 tablespoons ketchup
  • 1 round tablespoon relish
  • 2 tablespoons wine vinegar
  • 1/2 cup EVOO Extra Virgin Olive Oil
  • Pickle chips, to garnish
Preparation

 

 

Combine beef with onion, parsley, garlic, Worcestershire; form 8-12 small patties.

 

 

Heat griddle over medium-high heat. Spray with cooking spray and grill burgers a couple of minutes on each side. Top burgers with 2 squares of cheese per patty, melt under foil tent in last minute or so, remove from heat.

 

 

Combine lettuce, tomatoes and onions on a platter; arrange burgers over top.

 

 

Whisk up mustard, ketchup, relish, vinegar and oil. Pour dressing over salad, garnish with pickle chips and serve.