Ingredients

The following ingredients have 6 Servings
  • 1/2 cup light mayonnaise (* I use Hellman's 1/2 the fat mayonnaise)
  • 1/4 cup light Catalina dressing (*I use Kraft ( light French dressing can be substituted))
  • 2 tbsp sweet relish
  • 1 tbsp ketchup
  • 1 tsp white vinegar
  • 1/4 tsp onion powder
  • 1/8 tsp salt
  • 3 choppped pickles
  • 1/2 cup chopped onions
  • 2 heads iceberg or romaine lettuce, chopped
  • 2 tomatoes, chopped
  • 3 cups cooked ground beef, extra lean (* about 1 lb raw ground beef)
  • 1 tbsp sesame seeds
  • 4 tbsp low-fat sharp cheddar cheese
  • 2 thin buns, cut into small circles (* I use President's Choice thin buns (PC thins))
  • additional chopped/sliced pickles and onions

Instruction

  • Cook ground beef in a large skillet, on stovetop, over medium-high heat until cooked through. Drain.
  • Add chopped pickles, onions, light Catalina salad dressing, mayonnaise, ketchup, relish, onion powder, salt and vinegar to cooked ground beef and stir until thoroughly combined. *It's ideal if you can let this sit in the fridge for at least a few hours, but it's not critical.
  • Combine lettuce and tomatoes and add to large bowl, then add meat mixture.
  • Sprinkle grated cheese over top of salad.
  • Cut both thin buns into "mini buns" with a small round cookie cutter (you can even use the round side of a large icing tip or anything small and round) *You should get 6 mini buns from each larger bun.