Burger Bowl
Who needs a bun?! Not you! A Burger Bowl is all about the best part of the burger—juicy ground beef, melty cheese, and all the fixins. And like any good burger, it also has a special sauce that brings it all together!
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Why You’ll Love This Cheese Burger Bowl Recipe
- Burgers Without the Carbs. Eliminate the bun and you have a low-carb burger to satisfy your keto cravings! I always find it unwieldy to eat a burger in a lettuce wrap, but a hamburger bowl? MUCH easier.
- Customizable. Just like Air Fryer Hamburgers, you can top your burger bowl with all of your favorite burger toppings to put your own spin on this recipe. Have it your way!
- Easy Weeknight Dinner. This recipe is really just a matter of browning the beef, stirring together the sauce, and prepping the toppings. There’s nothing to it!
- Highly Meal Preppable. I also love cheese burger bowls for lunch; just make the ground beef in advance and store it separately from the toppings.
How to Make a Burger Bowl
The Ingredients
- Ground Beef. You can use ground turkey if you prefer Turkey Burgers.
- Worcestershire Sauce. Umami bomb!
- Romaine Lettuce. I much prefer romaine to iceberg, but you do you.
- Cherry Tomatoes. While thick slices of beefsteak tomatoes are perfect for a traditional burger, cherry tomatoes are better for a burger bowl.
- Pickles. I recommend dill pickle chips or buy whole pickles or spears and chop them up. (Refrigerator Pickles are also fantastic if you’re feeling ambitious.)
- Cheese. Shredded sharp cheddar cheese is a classic burger pairing, but any cheese you like on your burgers will be just fine here.
- Red Onion. Or Quick Pickled Red Onions if you prefer a little less bite.
- Sesame Seeds. We may not have the bun, but you can still include the sesame seeds!
- Frozen Sweet Potato Fries. For a low carb burger bowl, skip ‘em. But if you can’t have a burger without fries, you can sit next to me—and add some fries to your bowl.
- Secret Sauce. A Greek yogurt based sauce with pickle juice and mustard for pep and zip.
The Directions
- Make the Fries. Cook them according to the package directions. (Or make Air Fryer Sweet Potato Fries.)
- Brown the Beef. Sauté with the salt, pepper, and Worcestershire sauce until it’s browned and cooked through.
- Make the Sauce and Assemble. Stir together the sauce ingredients, then divide the ground beef and toppings into bowls. Drizzle the burger bowls with the sauce and ENJOY!
Recipe Variations
- Vegetarian Burger Bowl. Use plant-based ground beef or tempeh, or cut a grilled portobello into strips for a burger bowl inspired by my Portobello Mushroom Burger. Make it vegan by swapping the yogurt and milk in the sauce and cheese for plant-based alternatives.
- Blue Cheese Burger Bowl. Swap the cheddar for blue cheese and the toppings for caramelized onions and sautéed mushrooms, a la my Blue Cheese Burger.
- BBQ Burger Bowl. Swap the special sauce for Barbecue Sauce. A scoop of Healthy Coleslaw makes an excellent topping for this one!
Burger Bowl Cooking Tips
- Get a Head Start. To make dinnertime a breeze, you can chop the vegetables, shred the cheese, and mix the sauce in advance. Store them in the refrigerator for up to 2 days.
- Add Oil for Leaner Meat. If you use turkey or lean ground beef, add olive oil to the pan to keep it from sticking.
- Serve Immediately. For the best texture and flavor, serve the bowls immediately after assembling. This way, the lettuce remains crisp instead of wilting!
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Burger Bowl
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This burger bowl recipe is everything you love without the bun! Juicy ground beef, all the toppings, and a drizzle of special sauce.
Servings 2 -3 bowls
Calories 754kcal
Ingredients
For the Bowls:
- 1 pound ground beef*
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 head romaine lettuce shredded
- 1 cup cherry tomatoes halved
- 1/2 cup dill pickle chips or chopped dill pickle spears
- 1/3 cup shredded sharp cheddar cheese
- 1/4 cup thinly sliced red onion
- 1 to 2 tablespoons sesame seeds optional
- 2 cups frozen sweet potato fries optional—I used Alexia foods
For the Sauce:
- 1/2 cup plain nonfat Greek yogurt
- 2 teaspoons pickle juice
- 1 teaspoon Dijon mustard or yellow mustard
- 2 teaspoons ketchup or French dressing or Sriracha
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 tablespoon milk plus more to thin as needed
Instructions
-
If cooking sweet potato fries, prepare them in the oven or the air fryer according to package directions.
-
Heat a skillet over medium high. Add the beef and saute, breaking apart the meat (if using 80% or 85%, you won’t need to add any oil). Season with theh salt, pepper, and Worcestershire. Continue cooking, breaking apart the meat, until it is browned and completed cooked through.
-
Stir together the sauce ingredients: yogurt, pickle juice, mustard, ketchup, onion powder, garlic powder, and 1 tablespoon milk. Add more milk 1 teaspoon at a time until you have a thick but drizzle-able consistency.
-
Divide the fries, lettuce, tomato, pickles cheese, onions, and beef between 2 bowls. Drizzle over the top. Sprinkle with sesame seeds and DEVOUR!
Notes
*If using 90% or leaner beef, add 1 tablespoon olive oil to the skillet with it to prevent sticking.
- TO STORE: Burger bowls are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day, or 3 to 4 days if you store the components separately instead of assembled.
- TO REHEAT: Reheat the ground beef in a skillet or in the microwave, then add the toppings.
Nutrition
Calories: 754kcal | Carbohydrates: 14g | Protein: 51g | Fat: 54g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 183mg | Potassium: 1.087mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1.891IU | Vitamin C: 21mg | Calcium: 328mg | Iron: 6mg
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