Burger Bowls (Printable)
Classic burger flavors deconstructed into a hearty bowl with seasoned beef, crisp lettuce, and tangy sauce.
# What You’ll Need:
→ Burger Bowl Base
01 - 1 lb ground beef (80/20 blend)
02 - 1 teaspoon salt
03 - ½ teaspoon ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
→ Salad Base
06 - 4 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - ½ cup diced red onion
09 - ½ cup sliced pickles
10 - 1 cup shredded cheddar cheese
→ Burger Sauce
11 - ½ cup mayonnaise
12 - 2 tablespoons ketchup
13 - 1 tablespoon yellow mustard
14 - 1 tablespoon sweet relish
15 - ½ teaspoon paprika
16 - 1 teaspoon white vinegar
→ Optional Toppings
17 - Crispy bacon, crumbled
18 - Sliced avocado
19 - Jalapeño slices
20 - Sesame seeds
# Steps:
01 - Heat a large skillet over medium-high heat. Add the ground beef, season with salt, pepper, garlic powder, and onion powder. Cook, breaking the meat apart with a spoon, until fully browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
02 - While the beef cooks, divide the chopped romaine lettuce among 4 serving bowls. Top each with cherry tomatoes, diced red onion, sliced pickles, and shredded cheddar cheese.
03 - In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet relish, paprika, and white vinegar until smooth and well combined. Taste and adjust seasoning as desired.
04 - Divide the cooked ground beef evenly among the 4 prepared salad bowls, layering it over the vegetables and cheese.
05 - Generously spoon the burger sauce over each bowl, ensuring even coverage across the beef and vegetables.
06 - Finish with your choice of optional toppings such as crumbled bacon, sliced avocado, jalapeño slices, or sesame seeds. Serve immediately while the beef is warm.
# Expert Advice:
01 -
- It scratches that burger itch without needing buns, a grill, or any patience whatsoever.
- The sauce is the kind of thing you will want to put on everything from fries to scrambled eggs.
- Cleanup is shockingly minimal since everything cooks in one pan and assembles in bowls.
02 -
- Do not let the beef sit too long after cooking or it will steam itself into mush instead of staying crumbly and crisp.
- Making the sauce ahead of time and letting it chill for an hour in the fridge makes the flavors ten times better.
03 -
- Let the beef get a real sear without stirring constantly, those browned bits are where the deepest flavor lives.
- Double the sauce recipe because you will absolutely want it on sandwiches, wraps, and roasted vegetables later in the week.