The Ultimate Gluten-Free Hamburger Salad Recipe

Delicious recipes that can do double duty as lunch, or dinner are always in high demand. That is why we are sharing our gluten-free hamburger salad recipe with you.

The basis for this gluten-free hamburger salad is the recipe for the best gluten-free bacon-wrapped mini meatloaves. These mini meatloaves are easy to make, and you can double or triple the recipe. So you can use the leftovers on their own, or as a salad option for lunch or dinner. The possibilities are endless with this recipe. Also, you can make these mini meatloaves using ground beef, chicken, or turkey.

If you need other gluten-free lunches, check out our gluten-free lunch ideas, and a gluten-free Charcuterie lunch box recipe blog.

This recipe is customizable, as you can include whatever you enjoy on a burger. The mini meatloaves provide the beef, bacon, and cheese components, so you are adding the toppings to your salad. Toppings you may want to include: tomatoes, onions, cucumber/ pickle, hot pepper etc… I like a light vinegarette with some sweetness, which is why I love this recipe for the white balsamic and honey vinegarette. However, you could use a favourite dressing of yours- thousand island dressing can resemble burger sauce – check out our list of pre-made gluten-free salad dressings to help make this meal even easier.

The Ultimate Gluten-Free Hamburger Salad Recipe

Ingredients:

For The White Balsamic And Honey Vinegarette Dressing:

• 1/4 cup olive oil canola blend – or any neutral oil you like
• ¼ cup white balsamic vinegar
• 2 tablespoons honey, or to taste
• ½ teaspoon sea salt
• 1/3 teaspoon black pepper
• ⅛ teaspoon granulated onion powder

For The Salad

• 2 gluten-free bacon-wrapped mini meatloaves, sliced
• Mixed greens or the lettuce of your choice
• 1 scallion sliced thinly or onion of your preference
• Sliced tomatoes- I used 4 cherry tomatoes

Directions:

For The White Balsamic And Honey Vinegarette Dressing:

• In a mason jar or Tupperware container with a tight-fitting lid, pour in oil, white balsamic vinegar, honey, salt, black pepper, and granulated onion powder.
• Tighten the lid and then shake vigorously to emulsify.
• Taste and adjust seasoning as needed – if you find it not sharp enough, add more vinegar. If it is too vinegary, add more oil. Find the balance you enjoy. I like my salad dressing slightly more tangy.

Tip: I prefer using a glass jar because I put the jar on the back of my stove, just for 2-4 minutes (if the oven is on), as that little bit of warmth helps the honey melt, and everything emulsifies better.

Tip: If you have extra salad dressing and store it in the fridge, place it in a small pan of warm water, to bring to room temperature. Be sure to allow the dressing to cool, prior to adding it to the salad, or the lettuce will wilt.

For The Salad

• Chop, wash, and dry the lettuce of your choice.
• Trim, wash, and then slice scallions (green onions) or any other onion you like.
• Wash and slice the tomatoes.
• Slice the mini meatloaves.

Tip: You can warm the sliced meatloaf in a pan; however, I recommend it served at room temperature, on this salad.

• Assemble, by layering all of the above ingredients in your bowl or container.
• Drizzle with the white balsamic vinegarette dressing and enjoy.

Tip: If using this salad for lunch, or dinner-on-the-go, keep the dressing separate until you are ready to eat. This way your salad won't get soggy.

The Ultimate Gluten-Free Hamburger Salad Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The White Balsamic And Honey Vinegarette Dressing:

• 1/4 cup olive oil canola blend - or any neutral oil you like
• ¼ cup white balsamic vinegar
• 2 tablespoons honey, or to taste
• ½ teaspoon sea salt
• 1/3 teaspoon black pepper
• ⅛ teaspoon granulated onion powder

For The Salad

• 2 gluten-free bacon-wrapped mini meatloaves, sliced
• Mixed greens or the lettuce of your choice
• 1 scallion sliced thinly or onion of your preference
• Sliced tomatoes- I used 4 cherry tomatoes

INSTRUCTIONS/NOTES/TIPS

For The White Balsamic And Honey Vinegarette Dressing:

• In a mason jar or Tupperware container with a tight-fitting lid, pour in oil, white balsamic vinegar, honey, salt, black pepper, and granulated onion powder.
• Tighten the lid and then shake vigorously to emulsify.
• Taste and adjust seasoning as needed - if you find it not sharp enough, add more vinegar. If it is too vinegary, add more oil. Find the balance you enjoy. I like my salad dressing slightly more tangy.
• Tip: I prefer using a glass jar because I put the jar on the back of my stove, just for 2-4 minutes (if the oven is on), as that little bit of warmth helps the honey melt, and everything emulsifies better.
• Tip: If you have extra salad dressing and store it in the fridge, place it in a small pan of warm water, to bring to room temperature. Be sure to allow the dressing to cool, prior to adding it to the salad, or the lettuce will wilt.

For The Salad

• Chop, wash, and dry the lettuce of your choice
• Trim, wash, and then slice scallions (green onions) or any other onion you like
• Wash and slice the tomatoes
• Slice the mini meatloaves
• Tip: You can warm the sliced meatloaf in a pan; however, I recommend it served at room temperature, on this salad.
• Assemble, by layering all of the above ingredients in your bowl or container.
• Drizzle with the white balsamic vinegarette dressing and enjoy.
• Tip: If using this salad for lunch, or dinner-on-the-go, keep the dressing separate until you are ready to eat. This way your salad won't get soggy.

Did You Try This Recipe or These Tips?

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