Name: Burger on a Salad Four Ways
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cooked Ground Beef burgers (3 oz each); 2 cups chopped unpeeled English cucumber; 2 cups chopped Romaine lettuce; 2 cups chopped tomatoes; 1/2 cup diced red onion; 1/2 cup reduced-fat Greek dressing, divided; 1/4 cup crumbled feta cheese; 2 tablespoons finely chopped Kalamata olives; Cooked burgers (same as Greek version); 1 cup chopped avocado (instead of cucumber); Reduced-fat Thousand Island dressing (instead of Greek dressing); Reduced-fat shredded Cheddar cheese (instead of feta); Chopped dill pickles (instead of olives); Cooked burgers (same as Greek version); Thinly sliced Napa cabbage (instead of lettuce); 1 cup diced red bell pepper; 1 cup sugar snap peas (instead of tomatoes); Reduced-fat Asian dressing (instead of Greek dressing); Chow mein noodles (instead of feta); Chopped dry roasted peanuts (instead of olives); Cooked burgers (same as Greek version); 1/2 cup corn kernels; 1/2 cup chopped mango (instead of cucumber); Salsa or reduced-fat Mexican dressing (instead of Greek dressing); Shredded reduced-fat pepper Jack cheese (instead of feta); Chopped cilantro or green onion (instead of olives)

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This recipe takes the classic American burger and gives it a fresh, lighter twist by serving it over crisp greens with delicious toppings. I can choose from four flavor-packed variations—Greek, American, Asian, or Mexican—so I never get bored. It’s quick, wholesome, and perfect for using leftover cooked burgers.

Burger on a Salad Four Ways

Why You’ll Love This Recipe

I love how versatile this dish is. Whether I’m craving something tangy with feta and olives, creamy with avocado and cheddar, crunchy with Asian vegetables, or bright with mango and cilantro, there’s an option to suit my mood. It’s also an easy way to turn a hearty burger into a lighter, nutrient-packed meal without sacrificing flavor. Plus, it’s on the table in about 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Greek Variation:
4 cooked (leftover) Ground Beef burgers, 3 ounces each
2 cups chopped unpeeled English cucumber
2 cups chopped Romaine lettuce
2 cups chopped tomatoes
1/2 cup diced red onion
1/2 cup reduced-fat Greek dressing, divided
1/4 cup crumbled feta cheese
2 tablespoons finely chopped Kalamata olives

American Variation:
Cooked burgers (same as Greek version)
1 cup chopped avocado (instead of cucumber)
Reduced-fat Thousand Island dressing (instead of Greek dressing)
Reduced-fat shredded Cheddar cheese (instead of feta)
Chopped dill pickles (instead of olives)

Asian Variation:
Cooked burgers (same as Greek version)
Thinly sliced Napa cabbage (instead of lettuce)
1 cup diced red bell pepper and 1 cup sugar snap peas (instead of tomatoes)
Reduced-fat Asian dressing (instead of Greek dressing)
Chow mein noodles (instead of feta)
Chopped dry roasted peanuts (instead of olives)

Mexican Variation:
Cooked burgers (same as Greek version)
1/2 cup corn kernels and 1/2 cup chopped mango (instead of cucumber)
Salsa or reduced-fat Mexican dressing (instead of Greek dressing)
Shredded reduced-fat pepper Jack cheese (instead of feta)
Chopped cilantro or green onion (instead of olives)

Directions

I place the burgers on a microwave-safe plate, cover, and microwave on HIGH for 1½ to 2 minutes, until an instant-read thermometer inserted horizontally into the center reaches 165°F. I let them stand for 1 minute.
I combine the vegetables for my chosen variation in a large bowl and toss them with half of the dressing.
I divide the salad mixture evenly onto four plates, place a burger on top of each, and drizzle with the remaining dressing or serve it on the side.
I garnish with the cheese and final topping for the variation I’m making.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes from start to finish, including preparation and reheating.

Variations

I can swap the vegetables, cheese, dressing, and garnishes to create completely different salad experiences. The Greek version is savory and tangy, the American version is creamy and familiar, the Asian version is crisp and nutty, and the Mexican version is vibrant and sweet-spicy. I sometimes even mix elements from two versions for a custom twist.

Storage/reheating

If I have leftovers, I store the cooked burgers separately in an airtight container in the refrigerator for up to 3 days. I keep the salad components and dressing in separate containers to maintain freshness. To reheat, I microwave the burger until hot and assemble the salad just before eating.

FAQs

Can I use freshly cooked burgers instead of leftovers?

Yes, I can cook fresh burgers and serve them immediately over the salad. I just make sure they reach the proper internal temperature before serving.

What kind of beef should I use for the burgers?

I like using ground beef with around 85% lean meat for a good balance of flavor and juiciness.

Can I make this recipe vegetarian?

Absolutely. I can substitute plant-based burger patties and keep the rest of the ingredients the same.

How can I make this meal even lighter?

I use reduced-fat dressings, choose leaner beef, and load up on extra vegetables to make it more nutrient-dense.

Can I prepare the salad ingredients in advance?

Yes, I can chop and store the vegetables in the fridge up to a day ahead. I keep the dressing separate until just before serving to keep everything crisp.

Conclusion

I enjoy how this Burger on a Salad Four Ways recipe turns a comfort-food favorite into a lighter, customizable meal. It’s quick enough for a weeknight, flexible enough for any taste preference, and a great way to make leftover burgers feel brand new.