First of all, a disclaimer. This spectacular salad, the Taphouse Salad with Roasted Tomatoes Mushroom 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!

I never in a million years would have ordered this salad, what’s called a “Burger Salad” on the menu. My Dad did. I looked at him askance, I’m sure. I couldn’t wrap my head around it. And then I was blown away when it arrived. Then I salivated over his meal while I ate mine. Bless his heart, he did give me a little tidbit here and there.

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 that little tidbit was when my Dad shared it. Then there was crisp apple, slivers of Brie throughout, Mushrooms, but not raw. No those lovely mushrooms were cooked and caramelized with onions. And the Taphouse Salad was all topped off with an incredible vinaigrette, what they called a Sorghum Vinaigrette.

The surprise, though, was a gorgeous little “smash-style” burger hidden under it all, 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 just about stole the show.

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.

Here are all the components of the Taphouse Salad:

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Making Taphouse Salad with Roasted Tomatoes Mushroom & a Smashburger:

One of the things I really like about this meal is it can satisfy so many people with different diets. 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 dressing.

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. Basically, you’ve got a Smashburger, along with the Pan Roasted Mushrooms and Onions, and a lovely salad with apple and Brie and a homemade dressing, the Sweet Sorghum Vinaigrette.

Just be aware that those Slow Roasted Tomatoes have to be made ahead and take hours (or overnight) in a slow, 200 degrees F. oven; they are hands-off for the most part. And they are worth every loving minute of time it takes to make them. An option that’s a little quicker is Slow Roasted Cherry Tomatoes. Whatever you do, don’t be tempted to skip them. They are incredible. 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 their posts.

I went just a bit 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 store, the baking aisle.

I’ve made this salad using Brie, goat cheese, and Havarti. All were good. I’ve also used pears or apples depending on what was on hand. I’ve also used different lettuce mixes, depending on what looked good and/or was on sale.

Slow Roasted Cherry Tomatoes on Taphouse Salad

Saving Money on Taphouse Salad with Roasted Tomatoes Mushroom & a Smashburger:

As far as bringing this in on a budget, here’s a case where I opted to use a Spring Salad Mix – if you have a great store where you can mix and match your salad greens, you’ll likely pay much less. If not, think about making this when there’s a great special on those mixes; they do go on sale often in my area. The prepackaged mixes generally go for anywhere between four and 10 times the cost of buying lettuce by the head so do your math. Take a minute to wash them well under running water, even if they say they’ve been prewashed, just for health reasons.

Don’t forget to watch for specials and use a coupon, if possible, on the cheese, while you’re at it. I often find a buy one get one free special on what I call “near deli” cheese. I’ve been pretty impressed with the price of goat cheese at Costco, too.

I do buy ground beef in the larger packages when it’s on sale and freeze it in smaller portions for the family. I have found the exception is for burgers. Whenever possible, use ground beef that hasn’t been frozen, hasn’t been compacted, and use at least the 80/20, not lean ground beef. It really does make a difference.

Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger

Taphouse Salad with Roasted Tomatoes, Mushrooms & Smashburger

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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 you have them, and the Sweet Sorghum Vinaigrette, you can have this salad on the table in about 30 minutes.

• Author: mollie kirby
• Yield: 4 servings 1x

Ingredients

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• 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
• 1 log goat cheese (plain or honey), 2 to 3 ounces of Brie or another cheese of choice
• Sweet Sorghum Vinaigrette

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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’ll be at Throwback Thursday, with Quinn of Dad What’s 4 Dinner, and Alli from Tornadough as well on Fiesta Friday 91, hosted by cookingwithauntjuju and I’ll Cook, You Wash.

This is also my first time linking to Saucy Saturdays – a food and craft link party! Saucy Saturdays chose The Taphouse Salad as one of their features, and also chose it as an outstanding recipe of the year! Thank you, guys!

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