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Burger Bowls

Burger bowls deliver the flavors of a smash burger in a low-carb deconstructed bowl with juicy browned beef crumbles. Shredded romaine, cheddar, and a tangy pickle relish burger sauce come together fast for an easy dinner bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

ground beef (80/20)
  • 1.5 lb ground beef (80/20)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt and black pepper to taste
burger bowl base
  • 4 cup shredded romaine or iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 0.5 cup dill pickles, sliced
  • 0.5 cup red onion, diced about 1/2 red onion
  • 1 cup sharp cheddar cheese, shredded
burger sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp pickle relish
  • 1 tsp garlic powder

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef crumbles
  1. Season the ground beef with garlic powder, onion powder, salt, and black pepper, then cook in a cast iron skillet over medium-high heat while you break it into crumbles; brown until cooked through, about 12-15 minutes. Visual cue: the beef should look evenly browned and the pan will release fat.
  2. Drain the excess fat from the skillet so the crumbles stay juicy but not greasy. Visual cue: liquid fat visibly reduces in the pan before you stop cooking.
Make the burger sauce
  1. Whisk together mayonnaise, ketchup, yellow mustard, pickle relish, and garlic powder until smooth. Visual cue: the sauce becomes thick and uniform with no streaks.
Assemble the burger bowls
  1. Divide the shredded romaine or iceberg lettuce among four bowls as the base. Visual cue: you should see a bed of lettuce in each bowl.
  2. Top each bowl with browned beef crumbles. Visual cue: the beef forms a mound layer over the lettuce.
  3. Add the cherry tomatoes, dill pickles, diced red onion, and shredded cheddar to each bowl. Visual cue: toppings are visible in sections—bright tomatoes, green pickles, and golden cheese.
  4. Drizzle generously with burger sauce and serve immediately. Visual cue: sauce creates a glossy spiral over the toppings.

Notes

Pro tip: drain the beef fat so the sauce doesn’t turn watery. Store cooked beef and prepped toppings separately in the refrigerator for up to 3 days; assemble with lettuce and drizzle sauce right before eating for the best crunch. Freezing is not recommended for lettuce-based bowls. For a lower-sodium swap, use reduced-sodium cheddar and reduce added salt to taste.