• 1 1/2 pounds ground beef sirloin or chuck
• 3 tablespoons onion, grated
• 2 tablespoons parsley, chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons Worcestershire sauce
• Natural cooking spray
• 6 slices thickly-cut cheddar cheese from the deli, quartered into 24 small square slices
• 6 cups chopped lettuce, such as romaine or iceberg
• 1 cup tomatoes, chopped
• 1 small red onion, chopped
• 1/4 cup yellow mustard
• 2 tablespoons ketchup
• 1 round tablespoon relish
• 2 tablespoons wine vinegar
• 1/2 cup extra virgin olive oil (EVOO)
• Pickle chips, for garnish

Combine the beef with the onion, parsley, garlic and Worcestershire sauce; form 8-12 small patties.

Heat a griddle over medium-high heat. Spray with cooking spray and grill the burgers for a couple of minutes on each side. Top the burgers with two squares of cheese per patty; melt under a foil tent in the last minute or so. Remove from the heat.

Combine the lettuce, tomatoes and red onion on a platter; arrange the burgers over top.

Whisk up the mustard, ketchup, relish, vinegar and oil. Pour the dressing over the salad, garnish with pickle chips and serve.

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