Mustard Cheeseburger Salad

I adapted this recipe from Rachael Ray's mini cheeseburger salad.  It is one of our favorites but just make sure to not overcook the burgers. 

Serves 4

Burgers: 
1 lb. ground sirloin (I used 93% lean/7% fat)
1 Tablespoon Worcestershire sauce
1/4 finely chopped onion
salt & pepper
Olive oil
Gouda cheese, sliced thinly (can use sharp cheddar, if desired)

Salad:
Green leaf lettuce or romaine, chopped
Grape tomatoes, chopped
Pepperoncini, chopped
Green onions, chopped


Dressing:
3 Tablespoons yellow mustard
2 Tablespoons apple cider vinegar
3 Tablespoons grapeseed oil
finely chopped chives

1. Mix beef, onion, salt and pepper together in a bowl. Form into small 3 inch patties. Set aside.
2. Prepare all salad ingredients in a bowl.
3. Mix all dressing ingredients in a jar and mix well.
4. Put olive oil in a frying pan and heat on high.  Add burgers and cook on high for about 3 minutes, flip and top with small piece of cheese.  Turn off heat and cover pan with a lid and steam the burgers for about 3-4 minutes.
5. Mix some dressing with salad and place in bowls.
6. Top each salad with 3-4 mini burgers depending how many you would like.  Drizzle some more dressing on top of each burger and serve.