Crispy Rice Cheeseburger Salad (Print Version)
# Ingredients:
→ Crispy Rice
01 -
2 cups (372 g) cooked white rice, cooled
02 -
1 tablespoon unsalted butter, melted
03 -
1 teaspoon Worcestershire sauce
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
¼ teaspoon kosher salt
→ Ground Beef Mixture
07 -
1 pound ground beef
08 -
1 teaspoon garlic powder
09 -
1 pinch kosher salt
10 -
1 pinch black pepper
→ Salad
11 -
2 heads romaine lettuce, about 8 cups, chopped
12 -
1 cup (113 g) mild cheddar cheese, shredded
13 -
1 cup (149 g) cherry tomatoes, halved
14 -
6-8 baby dill pickles, sliced
15 -
¼ red onion, thinly sliced
16 -
1 recipe (1 ½ cups) dill pickle ranch dressing
# Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, toss the cooled rice with melted butter, Worcestershire sauce, garlic powder, onion powder, and salt.
03 -
Spread the rice mixture into an even layer onto the prepared baking sheet. Bake for 25-35 minutes, tossing halfway through, until crispy and golden brown. Watch closely to prevent burning.
04 -
Remove rice from the oven, break into small pieces, and set aside.
05 -
To a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes. Drain grease. Set aside to cool slightly.
06 -
In a large bowl, make a bed of the lettuce. Add the cheddar cheese, tomatoes, pickles, red onion, ground beef, and crispy rice.
07 -
Pour dressing over salad and toss to combine. Serve immediately.