Crispy Rice Cheeseburger Salad

This Crispy Rice Cheeseburger Salad has all the flavors of a classic cheeseburger—ground beef, cheddar, tomatoes, and pickles–with a tangy homemade dill pickle ranch (my new favorite dressing), tossed with crisp lettuce and crunchy baked rice. It is a fresh, fork-ready way to enjoy a cheeseburger–no bun required!

• 2 cups (372 g) cooked white rice, cooled
• 1 tablespoon unsalted butter, melted
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon kosher salt

• 1 pound ground beef
• 1 teaspoon garlic powder
• 1 pinch kosher salt
• 1 pinch black pepper

• 2 heads romaine lettuce, about 8 cups, chopped
• 1 cup (113 g) mild cheddar cheese, shredded
• 1 cup (149 g) cherry tomatoes halved
• 6-8 baby dill pickles, sliced
• ¼ red onion, thinly sliced
• 1 recipe (1 ½ cups) dill pickle ranch

Dill Pickle Ranch

• ½ cup (116 g) mayonnaise
• ½ cup (115 g) sour cream
• 3 tablespoons whole milk
• ¼ cup (60 g) dill pickle juice
• 1 large dill pickle, finely chopped (about ¼ cup)
• 2 teaspoons fresh dill, finely chopped (plus more for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon ground black pepper