3 Genius Ways to Use Salad Dressing — On Your Burger

McDonald’s has served billions of people their Big Mac burger covered in “secret sauce.” Spoiler alert: It’s basically Thousand Island dressing. So we dug into the fridge for our own secret sauces—Balsamic Vinegar, Caesar Dressing and Ranch Dressing—to create three incredible burgers that’ll wow at your next cookout. That this surprising new flavor comes straight from the fridge? That can be our little secret.

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Photo credit: Emily Kate Roemer/ClintonKelly.com

Balsamic Mozzarella Burger
Yields 4 burgers
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients
1½ lbs ground beef
salt and freshly ground pepper
2 tbsp olive oil, plus more to oil grill
2 bell peppers, sliced
1 small yellow onion, sliced
3 tbsp. balsamic vinegar
small ball mozzarella cheese, sliced
6 small Ciabatta rolls, or 3 Ciabatta, cut in half

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Directions

1. Form 4 patties from the ground beef, and season generously with salt and pepper. Press your thumb into the center of the burgers and make an indention in the center. (This will help the burgers cook evenly.)
   

2. Preheat a grill, grill pan, or griddle over medium high heat. Cook burgers for 3 minutes per side for medium-rare. Place a slice of cheese over the burger for the last minute of cook time.
   

3. Meanwhile, in a large skillet, heat the two tablespoons of olive oil. Once hot, add the peppers and onions with a generous pinch of salt and pepper. Cook until just softened, about 2 minutes. Add the balsamic vinegar, and cook for 2-3 minutes longer, until the vinegar has reduced. Remove from heat and divide between the burgers. Build burgers on the ciabatta burns and enjoy.
   

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Caesar Burger
Prepare the burgers as above. Once cooked through, top with parmesan cheese, romaine lettuce, and Caesar dressing and serve on a toasted Brioche bun.

Ranch BLT Burger
Prepare the burgers as above. Once cooked through, top with a slice of sharp cheddar, avocado, bacon, lettuce, tomato and Ranch dressing.

More recipes from ClintonKelly.com:
All the Flavor with None of the Work: Slow Cooker Bourbon BBQ Ribs
The No-Mayo Chicken Salad We’ll Be Eating All Summer
From The Chew: Grilled Brie with Apples and Jam