• 2 small heads iceberg lettuce
  • 1 cup sour cream
  • 3 tablespoons pickle relish (I use Wickle’s brand)
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce, divided
  • Salt and pepper
  • 2 pounds ground sirloin
  • Salt and pepper
  • 8 slices yellow American cheese
  • Olive or vegetable oil, for drizzling
  • Sliced dill pickles
  • 1 small white onion, finely chopped
  • 1/4 cup toasted sesame seeds


Serves: 4


Cut lettuce on either side of the core and make 4 large lettuce cheeks. Place on dinner plates cut side up.

In a small bowl, combine sour cream, relish, ketchup, 1 teaspoon Worcestershire sauce, salt and pepper.

Season the meat with remaining teaspoon of Worcestershire, salt and pepper. Form 4 large, thin patties that are thinner at the center than edges for even cooking.

Heat a cast-iron griddle or skillet over medium-high heat. Add patties and cook 6 minutes, turning occasionally. Top each patty with 2 slices of yellow American cheese; tent with foil to melt.

Place patties on the lettuce cheeks and top with pickles and onions.  Pour dressing over burgers and lettuce and sprinkle burger salads with sesame seeds.


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