Lovely Leftovers:Burger Salad with Za’atar Croutons

Salad or burger? Those were the two  options that were placed in front me when deciding what to have for dinner today. I had made za’atar croutons earlier so I could enhance the flavor of the salad. However, my husband came home from work wanting the stuffed burgers I had made a few days ago. Luckily, I had made extra that night, hence had a few leftover in the freezer. It was a hot, humid night and I was in the mood for a light fare, a salad with a light dressing. That is when it struck me, why don’t I combine the two and make it a burger salad? It was indeed a great epiphany.

Burger Salad with za'atar croutons

Ingredients:

  • Mince meat burger (recipe in the stuffed cheeseburger blog post)
  • Iceberg lettuce
  • Carrots
  • Green beans
  • Olive oil
  • Balsamic Vinegar
  • Honey
  • Salt and Pepper
  • Dried cranberries
  • Za’atar croutons (recipe in the blog post before)
Preparation:
With the grill piping hot, I poured some oil on it and when sounds of the sizzles became audible, I put my patties on the grill. I left mine on for about 3 minutes on each side, leaving it slightly pink in the middle. However, my husband’s burgers stayed on the grill a bit longer till they were completely cooked.
While the burgers are grilling, blanch the green beans (boiling them in hot water for a few minutes and then quickly tossing them in ice-cold water. This keeps their crunchiness intact while enhancing its beautiful green color.
Time to toss the salad together. Put the lettuce, carrots and green beans in a bowl. Drizzle with olive oil, balsamic vinegar, honey, salt and pepper. This salad dressing is courtesy of my mother-in-law. The sweetness of the honey balances out the acidic flavor of the balsamic vinegar, creating a myriad of flavors.
All that is left now is to plate up. Layer the salad leaves on the plate, place the burger patty on top and finish it off with dried cranberries and the za’atar croutons. A complete meal in under 10 minutes.
The flavors of the za’atar, cranberries, honey and balsamic vinegar all came together harmoniously. It was the perfect burger; minus the carbohydrates.