Rib Burger Salad with Balsamic and Maple Vinaigrette

Prep Time


Cook Time


Total Time





  • Rib Burger Salad
  • 4 Eskort Rib Burgers
  • 500ml (2 cups) cherry tomatoes
  • 2 large ripe tomatoes, quartered
  • 250ml (1 cup) heirloom tomatoes, sliced in half
  • Salt and pepper, to taste
  • 60ml (½ cup) spring onion, to garnish
  • Balsamic and Maple Vinaigrette
  • 60ml (¼ cup) olive oil
  • 15ml (1 tbsp) balsamic vinegar
  • 15ml (1 tbsp) Dijon mustard
  • 15ml (1 tbsp) maple syrup
  • 125ml (½ cup) spring onion, chopped
  • 1 clove garlic
  • 125ml (½ cup) cream
  • Salt and pepper, to taste
  • Allergens
  • This recipe contains dairy (lactose) and could contain traces of soya (soy) and wheat (gluten).
  • Substitutions
  • Note: Eskort Rib Burgers are manufactured in a factory that uses soya (soy) and wheat (gluten) and could therefore contain traces of soy and/or gluten. Use slices of pork neck steaks to substitute.
  • Cream (lactose): Use coconut cream or another non-dairy cream like Orley Whip.


  • Balsamic and Maple Vinaigrette
  • Add all ingredients into a blender and blend until smooth.
  • Rib Burger Salad
  • Preheat the oven to 190°C.
  • Place the rib burgers on a greased oven tray and bake for 15 minutes.
  • Mix all the tomatoes and half the dressing together in a large bowl and allow to marinate.
  • Remove the rib burgers from the oven, then thinly slice and add to the salad.


Plate a portion of the dressed tomatoes, top with slices of rib burger, drizzle with dressing and serve garnished with chopped spring onion.