The Ultimate Burger Cobb Salad Food
THE ULTIMATE BURGER COBB SALAD
Burger Cobb Salad is the ULTIMATE salad filled with all the low carb things a burger needs. **This recipe makes enough burgers for a household: 4-6 patties. Each patty becomes one salad. The salad component is for ONE salad. Adjust accordingly.**
Provided by Sweetpea
Categories main dish
Time 25m
Number Of Ingredients 15
Steps:
- To prepare burgers:
- Gently mix beef, bacon, and seasoning in a large bowl. Form "normal" sized patties. Using one patty, break apart into mini burgers, about two inches across.
- Grill over medium-high heat until cooked to your preference. Melt cheese over top.
- Make sauce:
- Whisk all ingredients together. This can be done up to three days in advance. Store in an airtight container for up to a week.
- To assemble ONE salad:
- Add lettuce to a shallow bowl, and line up all the ingredients. Serve, and toss together.
THE ORIGINAL COBB SALAD
Provided by Food Network
Yield 12 servings
Number Of Ingredients 17
Steps:
- Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.
- Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper.
COBB SALAD BURGER
The Cobb salad created in 1937 at the Brown Derby. Recreated here to place the same ingredients on a burger. Not chopped but sliced for easier enjoyment! I give a choice between chicken the original ingredients or beef. If the avocado is firm you can grill it to soften. It may take longer then the meat, depending on ripeness. Take note of optional way to add the egg.
Provided by Rita1652
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix all dressing ingredients together set a side.
- Over high heat on an oiled grill place patties of choice.
- Cook about 2 to 3 minutes.
- With a metal spatula test to see if the burger easily lifts from the grate. If not continue grilling, until it does.
- Flip all the patties.
- Close lid and continue grilling for another 2 to 3 minutes.
- Or continue to cook till desired.
- .Place dressing on toasted buns. (You can gut the buns for easier eating.).
- Divide all the ingredient's between each of the buns.
- Enjoy!
- Optional: Dice the egg and add it to the dressing.
COBB SALAD
The Cobb Salad was originally created by Bobb Cobb who owned the Brown Derby Restaurant in Hollywood, California. This version comes from Michael Bonacini who owns a restaurant in Toronto, Canada...is a chef on the Food Network and a regular guest on my favourite talk show. You can use goat's cheese or feta instead of roquefort and you can substitute the chicken with turkey, ham or shrimp.
Provided by CountryLady
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- PREPARE DRESSING: Combine all ingredients, except oils& blend well.
- Combine olive oil& salad oil in a separate bowl& mix well.
- Add to other ingredients& mix well.
- Cover& refrigerate until using.
- It keeps well for 6 weeks but be sure to blend well again just before using.
- PREPARE SALAD: Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
- Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
- Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
- Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
- Cut the hard boiled eggs into quarters and arrange on the plates.
- Drizzle dressing over the salad, sprinkle with the roquefort& chives.
Nutrition Facts : Calories 865.5, Fat 77.4, SaturatedFat 13.4, Cholesterol 199.1, Sodium 1312, Carbohydrate 17.3, Fiber 10.7, Sugar 5.1, Protein 29.3
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- First, prepare the bacon by frying on the stove top until crispy. Remove from heat and place the bacon on a paper towel lined plate to dry.
- Prepare the hard boiled eggs. Place the eggs in the bottom of a large pot and fill it with cold water. (Note: when I make hard boiled eggs, I always make more than I'll need for the recipe. They're great in salads or on sandwiches later in the week!). Place on the stove top, cover, and bring to a boil over high heat. Remove from heat and allow to sit, covered, for 12 minutes. Drain, rinse with cold water to stop cooking, then peel and slice.
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