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Cheeseburger Deluxe Salad

I first saw this recipe in a Pampered Chef cookbook and thought it sounded interesting. I changed it around a little bit and sure enough, it was even better than a cheeseburger. As with most of my recipes - the amounts are just an estimate. Use however much or little of each ingredient to fit your taste. Any sweet onion would be fine. I like red onion because it adds a pretty color. I do not normally use ketchup and mustard on my burgers. I prefer mayonnaise. But for this salad that mustard-ketchup combination is wonderful and I believe it is the key to selling the cheeseburger illusion. Feel free to change the condiments to your taste. I think BBQ Sauce might be a good twist too.

When I made this recently I did not have any croutons handy, but I did have a stale hamburger bun. I turned the bun into croutons by cutting it into crouton-sized squares and cooking them in a frying pan with a couple of spoonfuls of olive oil until they turned a nice toasty color. These are the croutons you see pictured here. I think the hamburger bun turned out to be even better for this salad because they had that extra hamburger-y touch of sesame seeds. But you can save this step and avoid making another dirty pan with store bought croutons.


 1/2 pound lean ground beef
 1 small onion
 1 tomato
 1/3 cup finely chopped dill pickles
 1/2 cup ketchup
 2 teaspoons mustard
 4 cups thinly sliced romaine lettuce
 1/2 cup shredded cheddar cheese
 1 package croutons, any flavor


Chop or slice the tomato and set aside. Slice half the onion into rings, dice the other half. Mix the diced pickles, diced onion, ketchup and mustard and set aside. Cook ground beef into crumbles until just done and no more pink remains. Add the ketchup mixture to the ground beef and mix well. Arrange lettuce on plate or bowl. Top with beef mixture, cheese, tomatoes and onion. Arrange croutons around the sides.

Serves: 2 to 4
Hamburger Onions Tomatoes Cheese Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.