Burger Bowls

Burger bowls are a fun, low-carb twist on the classic burger—without the bun but with all the juicy, flavorful ingredients layered in one hearty bowl. I like to think of them as deconstructed burgers that are just as satisfying, if not more, especially when I load them up with fresh toppings and a creamy burger sauce.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and great for meal prep. Whether I’m cutting back on carbs or just want something lighter than a traditional burger, burger bowls always hit the spot. They’re also a great way to use up leftover burger patties or fresh vegetables from the fridge. Plus, everyone in the family can build their own bowl just the way they like it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or turkey, chicken, or plant-based crumbles)

• Garlic powder

• Onion powder

• Salt and pepper

• Romaine or iceberg lettuce, chopped

• Cherry tomatoes, halved

• Pickles, sliced

• Red onions, thinly sliced

• Shredded cheddar cheese

• Avocado, diced

• Burger sauce (a mix of mayo, ketchup, mustard, and a splash of pickle juice)

Directions

1. I start by browning the ground beef in a skillet over medium-high heat. I season it with garlic powder, onion powder, salt, and pepper, breaking it apart as it cooks until fully browned and no longer pink.

2. While the beef cooks, I prep the vegetables: chopping the lettuce, halving the tomatoes, slicing the pickles and onions, and dicing the avocado.

3. To make the sauce, I stir together mayonnaise, ketchup, a little mustard, and a splash of pickle juice until smooth.

4. I assemble the bowls by layering lettuce at the bottom, then adding a scoop of seasoned beef, followed by tomatoes, pickles, onions, avocado, and cheese.

5. I drizzle everything with the burger sauce right before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me around 25 minutes total—15 minutes for prep and 10 minutes to cook the beef.

Variations

Sometimes I switch things up by using ground turkey or plant-based meat for a different flavor or dietary need.  If I’m feeling spicy, I throw in some jalapeños or a dash of hot sauce. For a more Mediterranean twist, I swap the burger sauce for tzatziki and add cucumbers and feta.

storage/reheating

I store the cooked ground beef separately from the fresh ingredients in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat the beef in a skillet or microwave until warmed through, then build a fresh bowl. I avoid storing already assembled bowls since the lettuce can get soggy.

FAQs

What kind of ground meat works best for burger bowls?

I usually go with 80/20 ground beef for juicy flavor, but leaner options like turkey or chicken work well too.

Can I make this recipe ahead of time?

Yes, I often prep the ingredients and store them separately, then assemble fresh bowls when I’m ready to eat.

What’s a good low-carb burger sauce?

I like mixing mayo, sugar-free ketchup, mustard, and a splash of pickle juice or vinegar for a creamy, tangy sauce.

Are burger bowls keto-friendly?

Definitely! I just make sure to skip sugary condiments and stick with low-carb toppings.

Can I use leftover burger patties?

Absolutely. I chop them up and warm them briefly before adding them to the bowl.

Conclusion

Burger bowls are one of my go-to meals when I want something quick, filling, and full of flavor. They give me all the satisfaction of a burger without the heaviness of a bun, and I can customize each bowl with my favorite toppings. Whether I’m cooking for myself or feeding a crowd, this recipe is always a winner.

Print