First of all, a disclaimer. This spectacular salad, the Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger, was stolen – or at least the idea of it was. This is my version of a Taphouse Salad, inspired by the bourbon, beer & burger pub in Sioux Falls, Taphouse 41. If you’re in Sioux Falls, you need to get yourself there asap!
Taphouse Salad
I never in a million years would have ordered this salad, on the menu as a “Burger Salad”. My Dad did. I looked at him askance, I’m sure. I couldn’t wrap my head around it. I was blown away when it arrived. Then I salivated over his meal while I ate mine. He was so excited about it, he passed me little tidbits here and there as if I were a child again! To put it in perspective, my Da’s in his late 80s; I won’t say how old I am, lol!
About Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger:
The Taphouse Salad, as I call it, is a mess of Spring Greens with Slow Roasted Tomatoes, so sweet and delish, I didn’t even know what it was when my Dad shared one. Then there were crisp apples and slivers of Brie. The mushrooms were cooked and caramelized with onions. And to top it off, the Sorghum Vinaigrette stole the show!
The surprise, though, was a gorgeous little “smash-style” burger hidden at the bottom of the plate, soaking up all the flavors. I don’t know what I was expecting from a burger salad, maybe something sprinkled with ground beef, but it wasn’t this crispy, griddled little burger that seemed so right.
So, of course, the next few times we went, I ordered the salad myself and tried to memorize the tastes, and questioned the waiter, too. Turns out the chef is quite proud of his dressing – and with good reason. As far as I can tell, he should be proud of everything there!
My salad isn’t an exact duplicate, but I think you’re going to love it all, especially my Sweet Sorghum Vinaigrette. Oh heck, you’re just going to love it all. Every last component. All the links to the components, below, are in the recipe or you can click on the photos on the bottom of the page.
Here are all the components of the Taphouse Salad:
Serving the Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger:
One of the things I like about this meal is that it can satisfy so many people with different diets. Adapt it as you wish.
While you might think that this is a lot to go through for a salad, you might be right, but this isn’t just a salad. It’s a meal. You’ve got a Smashburger, along with the Pan Roasted Mushrooms and Onions, the Slow Roasted Tomatoes, and a lovely salad with apple and Brie, along with a homemade dressing, the Sweet Sorghum Vinaigrette.
Serving carnivores? Well, they’re happy with the burger, and it’s nothing to toss it on a bun and give them just a little salad as a side. Vegetarians can go sans burger – there’s enough heft to the salad with the cheese and mushrooms to carry someone over. And of course, served as is, it’s a great low-carb meal – just watch the amount of dressing.
Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger
About the Slow Roasted Tomatoes:
There are two options for the Slow Roasted Tomatoes. One longer, and one shorter, ,both delish. Both will need to be made ahead, best done the day before. Whichever way you go, don’t be tempted to skip the tomatoes. They are incredible.
The longer version of Slow Roasted Tomatoes takes about 8 hours in a slow, 200 degree F. oven; they are hands-off for the most part. And they are worth every loving minute it takes to make them.
A little quicker is my Slow Roasted Cherry Tomatoes; they take less time because they’re so much smaller, and they’re roasted at 225 degrees F. Plan for two to two and a half hours.
Either way, you’ll want to make a sheet tray of them to maximize your time and use any extra as you wish. There are ideas for that in the respective posts.
Slow Roasted Cherry Tomatoes on Taphouse Salad
About the Sweet Sorghum Vinaigrette:
I went less sweet with my Sorghum Vinaigrette than the dressing at The Taphouse. You have to try this dressing, it’s gobsmacking good.
You might have to look for the Sorghum. I’ve found it both in Sioux Falls and in Minnesota, and in one store it was with the pancake stuff, and in another, the baking aisle.
Variations:
- I’ve made this salad using Brie, goat cheese, and Havarti. All were excellent.
- I’ve also used pears or apples, depending on what was on hand.
- Be open on the salad mix; buy what looks good, and bonus if it’s on sale.
Saving Money on Groceries:
The Salad Greens:
- As far as bringing this in on a budget, I opted to use a Spring Salad Mix – if you have a store where you can mix and match your salad greens, you’ll likely pay much less. The mixes do go on sale often.
- Even on sale, prepackaged mixes generally go for four to 10 times the cost of buying lettuce by the head, so do your math. Wash them well under running water, even if they say they’ve been prewashed, just for health reasons.
Cheese:
- Watch for specials on the cheese. I often find a buy one, get one half off on “near deli” cheese.
- Check buyers’ clubs and discount stores like Aldi & Lidl.
Ground Beef:
- Pick up larger packages when on sale and freeze in smaller portions.
- For burgers, If possible, use 80/20 for burgers and choold ground beef that wasn’t frozen and isn’t compacted.
Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger
Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger
This Taphouse Salad is spectacular. Each component shines. Plan ahead for the slow roasted tomatoes, they take 6 to 8 hours or make the cherry tomatoes; they’re quicker. Once made the rest is easy! Saute the mushrooms, make the Sweet Sorghum Vinaigrette, you can have this salad on the table in about 30 minutes.
- Yield: 4 servings 1x
Ingredients
- 1 package Spring Style Salad Mix
- 1/2 recipe Slow-Roasted Tomatoes
- 1 recipe Pan Roasted Mushrooms & Onion
- 4 Smash-Style Burgers
- 2 tart apples, halved, cored, and sliced thinly (may use pears)
- 1 log goat cheese (plain or honey), or 2 to 3 ounces of Brie (or another cheese of choice)
- Sweet Sorghum Vinaigrette
Notes
The recipe, here, is basically just assembly. Add burger to plate, top with greens. Add tomatoes, apple, and mushrooms each, respectively, to a corner of the plate. Top with goat cheese and drizzle with vinaigrette…
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I’m sharing the Taphouse Salad at Throwback Thursday, hosted by Quinn from Dad What’s 4 Dinner, and Alli from Tornadough, as well as at Fiesta Friday 91, hosted by cookingwithauntjuju and I’ll Cook, You Wash.
If you like Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger, click on the photo below to go to the recipe:
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