Prep:
Meat:
Brown ground beef with a diced red onion and season with garlic salt and seasoning salt. Layer cheese (we prefer a sharp cheddar, but you do you if you’re into American) over the meat in the pan, and put a lid on it so it melts. You can serve this hot on the salad or store the leftovers in the refrigerator for salads all week.
Fry sauce Dressing:
1/2 c mayo
1-2 TBS ketchup
1 TBS pickle juice
A splash of Worcestershire
Smoked paprika and black pepper
Mix together and chill
Now, if you REALLY want to
Kick this up a notch, add a little malt vinegar. I don’t have any, but that’s what we add to our mayo and ketchup dipping sauce at 5 Guys and it’s way delicious. Go and do. Measure with your heart.
Toppings:
We like a bed of romaine (I added some fresh spinach this time bc I had it)
Fresh tomatoes
Chopped up dill pickles (chips will do but go for gold and chop up a whole pickle of an excellent brand. You know how I feel about my garlic dill fresh Doc Pickles. Crunchy pickle perfection.)
A sprinkle of potato stix (these are like a hybrid between a dehydrated French fry and a potato chip and they’re essential element for giving this salad that “Wow! That’s a great salad!” factor
We also add chopped cucumber and celery when we’ve got it for extra crunch but they are not necessary like the pickle, potato stix, tomato, and fry sauce dressing combo.
Thats it. Trust me and make this. We serve it with watermelon and it just tastes like summertime.
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