Burger Bowls (Printable View)
A fresh twist on the classic cheeseburger featuring seasoned beef, crisp vegetables, and tangy special sauce served over romaine lettuce.
# What You Need:
→ Ground Beef
01 - 1 lb ground beef (85% lean)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
→ Vegetables & Toppings
06 - 4 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup shredded cheddar cheese
09 - ½ cup red onion, thinly sliced
10 - 1 cup dill pickle slices
11 - 1 avocado, diced
→ Burger Sauce
12 - ⅓ cup mayonnaise
13 - 2 tbsp ketchup
14 - 1 tbsp yellow mustard
15 - 1 tbsp dill pickle relish
16 - 1 tsp apple cider vinegar
17 - ½ tsp smoked paprika
18 - Pinch of salt and pepper
# How-To Steps:
01 - Heat a large skillet over medium-high heat. Add the ground beef and season with salt, black pepper, smoked paprika, and garlic powder. Break up the meat with a spatula and cook, stirring occasionally, until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary.
02 - While the beef cooks, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl until smooth and well combined. Set aside until ready to serve.
03 - Divide the chopped romaine lettuce evenly among four large serving bowls, creating a bed of greens for each portion.
04 - Top each lettuce bowl with equal portions of the cooked ground beef, cherry tomatoes, shredded cheddar cheese, red onion slices, dill pickle slices, and diced avocado.
05 - Drizzle the prepared burger sauce generously over each bowl just before serving.
06 - Serve the burger bowls immediately while the beef is still warm. For a heartier meal, pair with sweet potato fries or roasted potato wedges.
# Expert Advice:
01 -
- You get all the satisfaction of a loaded cheeseburger without the afternoon food coma
- The homemade sauce takes literally two minutes and makes everything taste like a drive-thru craving satisfied
02 -
- Dont skip draining the beef if there's more than a tablespoon of fat in the pan or you'll end up with a greasy bowl situation
- The sauce needs at least 15 minutes in the fridge for the flavors to meld, so make it first
03 -
- Salt your beef as soon as it hits the pan, not before, to keep the texture tender instead of tough
- Use a paper towel to blot the beef after draining, which removes excess grease without sacrificing flavor