Makes 6 servings
4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef/turkey
1/2 cup (125 mL) sliced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
1 cup (250 mL) shredded cheddar cheese
Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips or crouton size (If bun tops are very thick, slice bottoms off horizontally before slicing into strips.) Arrange in a single layer on baking pan; bake 8–10 minutes or until lightly toasted. Remove and cool completely.
Cut onion in half crosswise. Slice half of the onion crosswise into thin rings. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.
Cook ground beef/turkey in (8-in./20-cm) sauté pan over medium-high heat 5–7 minutes or until no longer pink, breaking beef into crumbles. Meanwhile, chop remaining onion half. Finely dice pickles. In a bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well.
To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.