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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Wedge Salad Burgers
Total: 25 min
Active: 25 min
Yield: 2 servings
Level: Easy
Ingredients
2 slices bacon
1 head iceberg lettuce (2 to 2 1/2 pounds)
10 ounces 80percent lean ground beef
Kosher salt and freshly ground black pepper
2 tablespoons chunky blue cheese dressing
2 tablespoons diced red onion
Directions
Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.
Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make "bun" halves; set on a platter.
Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4 inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium rare.
Lay 1 lettuce "bun" half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce "bun" tops.
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Recipe of the Day: No-Bun Wedge Salad Burgers | Food Network
https://youtu.be/ayBK1qCfXDg
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