Cheeseburger Salad

Cheeseburger Salad
Recipe type: Salad
For the Cheeseburger “Crouton”:
  • 150g/5-6 oz lean ground beef
  • 50g/2 oz mustard seed gouda
  • ¼ cup red fife flour
  • 1 large egg
  • ½ cup dry breadcrumbs
  • 2 Tbsp flax seeds
  • 1 Tbsp sweet Hungarian paprika
  • 1 Tbsp garlic powder
  • ¼ tsp salt
For the salad:
  • ¼ cup plain yogurt
  • 2 Tbsp asparagus relish (or your favourite relish)
  • 4 cups spinach
  • 1 medium tomato, coarsely chopped
  • 2 green onions, finely sliced
For the Cheeseburger “Crouton”:
  1. Divide the ground beef into 12 equal sized portions. Form each into a rough meatball. Stuff the centre with a bit of the finely cubed gouda.
  2. Pinch a seam over the cheese to encapsulate it inside the meatball and roll it into a ball shape. Repeat with the remaining meatballs.
  3. In three small bowls, add the flour in one bowl, the egg beaten with a bit of water in another bowl, and in the third bowl, add the breadcrumbs, flax seed, paprika, garlic powder and salt. Dredge each meatball in flour, then egg-water mixture, then the breadcrumb-flax mixture. Repeat with all the meatballs. Allow to sit for 15 minutes to allow the breading to adhere properly before frying.
  4. In a small pot outfitted with a thermometer, bring 1 cup of oil to a temperature of 190C/360F. Fry the breaded meatballs for 4-5 minutes until deeply golden. The meat will be a medium rare inside, so using a quality ground beef is more important than ever in this recipe. Drain on paper towels and set aside while preparing the salad portion. If you want the meat “well done,” simply transfer the fried balls to a baking sheet and roast for 5 minutes at 200C/400F.
For the salad:
  1. In a medium bowl, whisk the yogurt and relish together with a fork. Add the spinach, tomato and green onions. Toss with the dressing until lightly coated throughout. To serve, take a handful of tossed salad on each plate, top with three fried cheeseburger “croutons.” Serves 4