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Mini Cheeseburger Salad With Yellow Mustard Vinaigrette

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“Another Rachel Ray recipe... I can't WAIT to try this one!! It looks absolutely delicious!!”

Ingredients Nutrition


  1. Preaheat a grill pan or large nonstick skillet over medium high heat or preheat outdoor grill.
  2. Combine the meat with onion, worcestershire sauce and steak seasoning. Form 2" meatballs, then flatten them into patties (to make 16 patties). Drizzle formed mini-patties with extra virgin olive oil to keep them from sticking to cooking surface.
  3. Slice the brick of cheese into 1/4" pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill.
  4. Cook the mini burgers 3 minuteson each side, then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers lightly with foil to melt cheese.
  5. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
  6. Whisk together the mustard and cider vinegar. Stream in the extra virgin olive oil. Add the chopped chives and pimentos; stir to combine.
  7. Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

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