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Bacon Blue Cheeseburger Salad with Dijon Vinaigrette

This mushroom bacon burger salad is so satisfying and ridiculously delicious. Sautéed mushrooms and onions, gorgonzola cheese, crispy bacon and a warm dijon mustard vinaigrette. YUM.
5 from 5 votes
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  • 4 slices bacon, cooked and crumbled
  • 1 pound ground beef or turkey
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • ½ sweet onion, thinly sliced
  • 5 ounces sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 12 ounces spring greens or baby spinach
  • 4 ounces gorgonzola cheese, 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


  • Cook the bacon however you like to cook bacon! You can fry it in a pan, bake it, etc. Cook and crumble or chop.
  • Heat a nonstick skillet over medium heat. Add the ground beef and cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Transfer the beef to a plate or bowl.
  • Keep the same skillet over medium heat. Add the olive oil (unless there is a bit of fat from the beef). Add in the onions and mushrooms with a pinch of salt and pepper. Stir in the garlic. Cook, stirring often, until softened, about 5 to 6 minutes. If you don’t mind mixing everything, you can add the beef back into the skillet to warm it up.
  • Time to assemble the salad! Add the greens to a large bowl or plate. Top with the ground beef, mushrooms and onions. Sprinkle on the gorgonzola cheese. Add the tomatoes and green onions.
  • Drizzle with the warm dressing. Top with bacon and serve!

warm dijon vinaigrette

  • Heat the ingredients together in a saucepan over medium-low heat. Whisk to emulsify the mixture until combined. Drizzle over the salad while warm.

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