Crispy Rice Cheeseburger Salad
Try the Crispy Rice Cheeseburger Salad for a fresh take on classic flavors, featuring ground beef, cheddar, and crispy rice!
Servings: 4 people
Calories: 652kcal
Ingredients
Crispy Rice
- 2 cups (372 g) cooked white rice*, cooled**
- 1 tablespoon unsalted butter, melted
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
Ground Beef Mixture
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 pinch kosher salt
- 1 pinch black pepper
Salad
- 2 heads romaine lettuce, about 8 cups, chopped
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (149 g) cherry tomatoes halved
- 6-8 baby dill pickles, sliced
- ¼ red onion, thinly sliced
- 1 recipe (1 ½ cups) dill pickle ranch
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the cooled rice with melted butter, Worcestershire sauce, garlic powder, onion powder, and salt.
- Spread the rice mixture into an even layer onto the prepared baking sheet. Bake for 25-35 minutes, tossing halfway through, until crispy and golden brown. Watch closely to prevent burning.
- Remove rice from the oven, break into small pieces, and set aside.
- To a medium skillet over medium heat, add ground beef, garlic powder, salt, and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes. Drain grease. Set aside to cool slightly.
- In a large bowl, make a bed of the lettuce. Add the cheddar cheese, tomatoes, pickles, red onion, ground beef, and crispy rice.
- Pour dressing over salad and toss to combine. Serve immediately.
Video
Notes
*The best rice for making crispy rice is usually white short-grain or medium-grain rice. (I used Jasmine rice for this recipe.)
**For best results, refrigerate the cooked rice overnight to allow it to firm up. This makes it easier to get nice, crispy pieces when baking.
Nutrition
Serving: 1portion | Calories: 652kcal