Place the mashed garlic in a bowl. Add the mayo and mix. Add a teaspoonful of lemon juice, a pinch of salt and a pinch of pepper. Taste. Add more lemon juice, salt and pepper to suit your taste. Cover the bowl and chill in the fridge.
(Note that the thickness of the dressing depends a lot on the quality of your mayo. If the dressing is still too thick after sufficient lemon juice has been added, do not be tempted to thin it out with more lemon juice. If you do, the dressing may turn out too tart. Thin out the dressing by adding milk or its vegan equivalent.)
Make the salad
Rest the burgers for 10 minutes after cooking. Cut into bite size pieces. Set aside.
Rinse the lettuce well. Tear into bite size pieces then dry in a salad spinner.
Cut the tomatoes into one-inch cubes.
Split the cucumbers into halves lengthwise, scoop out and discard the seeds (skip the scooping part if you'd rather keep the seeds). Cut the cucumbers into one-inch cubes.
On a platter, arrange all the salad ingredients in rows.
Drizzle the dressing over the burger salad and serve. Excess dressing may be served on the side.
Click here to get ideas on how to season your burgers. There are vegetarian and vegan burgers in the archive too in case you want to turn this burger salad into something friendly for non-meat eaters.We always use homemade herbed croutons for our salads but feel free to substitute store-bought if that makes life easier for you.
Burger Salad printed from https://casaveneracion.com/burger-salad/ for personal use only. Not for republication nor distribution.