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 surprising new flavor comes straight from the fridge? Consider it our little secret.

Balsamic Mozzarella Burger

Balsamic Mozzarella Burger

  • Yields 4 burgers
  • Prep time: 15 minutes
  • Cook time: 20 minutes


  • 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


  • 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.)
  • 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.
  • 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 buns and enjoy.

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.

Use Salad Dressing...On Your Burger!

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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