Go Back

Burger Bowls

Burger bowls bring a deconstructed smash-burger vibe to a low-carb dinner bowl, with juicy beef crumbles over shredded lettuce and bright toppings. Seasoned ground beef is browned, then finished with a tangy burger sauce drizzle for a diner-style bite in every forkful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Burger bowls
  • 1.5 lb ground beef 80/20 for best juicy crumbles
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt to taste
  • 1 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 for burger sauce
  • 2 tbsp ketchup for burger sauce
  • 1 tbsp yellow mustard for burger sauce
  • 1 tbsp pickle relish for burger sauce
  • 1 tsp garlic powder for burger sauce

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef crumbles
  1. Season the ground beef with garlic powder, onion powder, salt, and black pepper, then cook in a skillet over medium-high heat, breaking into crumbles, until browned, about 10–12 minutes; drain excess fat.
Make the burger sauce
  1. Whisk together mayonnaise, ketchup, yellow mustard, pickle relish, and garlic powder until smooth, about 2–3 minutes.
Build the burger bowls
  1. Divide shredded lettuce among four bowls as the base, keeping it in an even layer.
Top and finish
  1. Top each bowl with beef crumbles, cherry tomatoes, dill pickles, diced red onion, and shredded cheddar.
  2. Drizzle generously with burger sauce in wide spirals and serve immediately.

Notes

For the most robust flavor, let the browned beef drain well before assembling so the bowls stay crisp. Store leftovers covered in the fridge for up to 3 days, but keep lettuce separate if possible; reheat beef and sauce together and assemble fresh. Freezing isn’t recommended for best lettuce texture. For a gluten-free swap, use gluten-free ketchup and relish.