This mushroom bacon burger salad is incredibly satisfying and delicious: sautéed mushrooms and onions, gorgonzola, crispy bacon, and a warm Dijon mustard vinaigrette.
Are you a fan of burger salads? They combine everything great about a burger with the freshness of a salad — and turning a burger into a salad might be even better.
Burgers in a bowl give you all the savory flavors without the thick bun. If you miss the bun, crunchy croutons or toasted bread make a perfect substitute.
One of my favorite blog recipes is a cheeseburger salad with a tangy pickle vinaigrette — it’s a chopped salad and a huge hit. For this version, I wanted a bacon-and-blue-cheese twist: caramelized onions and mushrooms, crumbled gorgonzola, crunchy bacon, and a warm Dijon vinaigrette. It’s indulgent, but you can adapt it however you like.
I prefer crumbled, thinly cooked burger meat rather than thick patties — it mixes well into the greens and lets every bite taste like a burger. For this salad, brown ground beef or turkey, then stir in ketchup and mustard; that simple step adds classic burger flavor. Meanwhile, sauté sweet onions, cremini mushrooms and garlic until softened. Cook the bacon separately so it gets nice and crispy.
In this case, a bacon blue burger salad.
Layer a bed of spring greens and baby spinach, then top with the crumbled beef, mushrooms and onions, crumbled gorgonzola and bacon. Add halved cherry tomatoes and sliced scallions for bright pops of flavor. If you’re not a blue-cheese fan, swap in Swiss or Gruyère — both work wonderfully.
The warm Dijon vinaigrette is my favorite part. A hot, mustard-forward dressing balances the salty bacon and tangy gorgonzola and brings the whole salad together. Serve the dressing warm, drizzled over the assembled salad, for the best contrast of temperatures and textures.
This is an easy weeknight dinner that feels special and fun to eat.
Mushroom Bacon Burger Salads
Bacon Blue Cheeseburger Salad with Dijon Vinaigrette
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Ingredients
- 4 slices bacon, cooked and crumbled
- 1 pound ground beef or turkey
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil (if needed)
- ½ sweet onion, thinly sliced
- 5 ounces sliced cremini mushrooms
- 2 garlic cloves, minced
- 12 ounces spring greens or baby spinach
- 4 ounces gorgonzola, crumbled
- 1 cup cherry tomatoes, chopped
- 4 green onions, thinly sliced
warm dijon vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
Instructions
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Cook the bacon until crispy by your preferred method (pan-fry or bake). Crumble or chop and set aside.
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Heat a nonstick skillet over medium. Add the ground beef and cook until browned, breaking it into small crumbles. Stir in ketchup and mustard, season with salt and pepper, then transfer to a plate.
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Keep the skillet over medium. If needed, add a tablespoon of olive oil. Sauté the sliced onions and mushrooms with a pinch of salt and pepper until softened, about 5–6 minutes. Add the garlic and cook briefly. Optionally return the beef to the skillet to warm through.
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Assemble the salad: place greens in a large bowl or on plates, top with beef, mushrooms and onions, then sprinkle on crumbled gorgonzola, cherry tomatoes and sliced green onions.
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Drizzle the warm Dijon vinaigrette over the salad, top with bacon, and serve immediately.
warm dijon vinaigrette
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Combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper in a small saucepan. Warm gently over medium-low heat, whisking to emulsify, then drizzle warm over the assembled salad.
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The crunch! Crispy bacon, tender mushrooms and caramelized onions, creamy gorgonzola, and a warm tangy dressing make every bite satisfying.