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Burger Bowls

Burger bowls deliver all the classic smash-burger flavor in a low carb deconstructed bowl. Juicy, browned beef crumbles sit over shredded lettuce with cheddar, pickles, tomatoes, and a tangy burger sauce drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef crumbles
  1. Season the ground beef with garlic powder, onion powder, salt, and black pepper. Cook in a skillet over medium-high heat, breaking into crumbles, until browned, then drain fat.
Make the burger sauce
  1. Whisk together mayonnaise, ketchup, yellow mustard, pickle relish, and garlic powder until smooth and evenly combined.
Assemble the burger bowls
  1. Divide the shredded romaine or iceberg lettuce among four bowls as the base.
  2. Top each bowl with seasoned beef crumbles, then add cherry tomatoes, sliced dill pickles, diced red onion, and shredded sharp cheddar.
  3. Drizzle generously with burger sauce and serve immediately.

Notes

For best crunch, keep lettuce dry and prep toppings while the beef cooks; assemble right before eating. Store leftovers covered in the fridge up to 3 days, but expect lettuce to soften—keep sauce separate if possible. Freezing isn’t recommended for the toppings, but the cooked beef crumbles freeze well up to 3 months. For a lighter option, use light mayonnaise for the burger sauce to reduce calories while keeping the tangy flavor.