Cheeseburger Salad

Ingredients for 2 servings:

• 1 small iceberg lettuce
• 4 m.-sized tomatoes
• 200 g sliced ​​cheddar
• 200 g minced beef
• 1 small onion(s)
• 100 g cucumber(s) (burger cucumbers)
• 1 half cucumber(s)
• 3 tbsp ketchup
• 1 tbsp mustard
• 3 tbsp yogurt
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Mix together the ketchup, mustard, and yogurt, season with salt and freshly ground black pepper. If necessary, add a little water to achieve the consistency of a creamy salad dressing. Wash the iceberg lettuce leaves and cut them into bite-sized pieces. Peel and dice the cucumber, remove the stems from the tomatoes, and dice the flesh. Peel the onion and slice into thin rings. Chop the burger pickles a little smaller if necessary. Dice the cheddar cheese. Brown the ground beef until well browned, then stir in the onion rings while the pan is still hot. Layer all the ingredients in a salad bowl, add the warm ground beef on top, and spread the dressing on top. Practical tip: To prevent the cheese cubes from sticking together, I reserve some lettuce leaves, layer them alternately with the cheese slices on a cutting board, and then dice them. I let half of these “cheese salad parcels” sit briefly with the still-warm ground beef. The recipe is very variable—depending on personal preference.