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Cheeseburger Salad-in-a-Jar

A delicious and visually appealing salad that combines the classic flavors of a cheeseburger with fresh vegetables, all layered in a jar for convenience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 wide-mouth mason jars wide-mouth mason jars For packing and serving
  • 1 tsp avocado oil (or olive oil) Adds a rich, buttery aroma
  • 1.5 lbs extra-lean ground beef Provides the savory base
  • 0.25 tsp sea salt Enhances flavor
  • 1 medium red onion (diced) Adds a crunchy texture
  • 0.5 cup dill pickles (chopped) Brings a burst of zest
  • 2 cups cherry tomatoes (diced) Adds a pop of color and freshness
  • 0.5 cup shredded cheddar cheese Finishes with cheeseburger taste
  • 4 cups lettuce of choice (chopped) Provides a crunchy foundation
  • 1 cup homemade mayo or plain Greek yogurt Offers creaminess
  • 3 tbsp tomato puree (or ketchup) Ties ingredients together
  • 0.5 tsp chili powder (or to taste) Adds warm, spicy kick
  • 0.5 tsp onion powder Intensifies onion flavor
  • 0.5 tsp garlic powder Brings aromatic depth

Method
 

Cooking the Beef
  1. Heat the avocado oil in a large skillet over medium heat.
  2. Add the extra-lean ground beef, breaking it apart with a wooden spoon.
  3. Cook until browned, approximately 8-10 minutes, seasoning with sea salt and pepper.
  4. Set the cooked beef aside to cool.
Preparing the Vegetables
  1. Dice the red onion, chop the lettuce, and dice the cherry tomatoes.
Making the Burger Sauce
  1. In a small bowl, whisk together homemade mayo (or Greek yogurt), tomato puree, chili powder, onion powder, and garlic powder until well combined.
Layering the Jars
  1. Divide the burger sauce evenly among the mason jars.
  2. Add the cooked ground beef, followed by layers of diced red onion, cherry tomatoes, chopped dill pickles, shredded cheddar cheese, and chopped lettuce.
Sealing and Storing
  1. Place the lids on the mason jars and refrigerate for 4-5 days.
Enjoying the Salad
  1. Shake the jar or pour the contents into a bowl when ready to eat.

Notes

Customize with other vegetables, and consider variations for cheese and dressings. To keep lettuce crisp, layer dressing at the bottom and lettuce at the top.