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Burger Bowls

Burger bowls with juicy seasoned beef crumbles and a tangy burger sauce, layered over crisp shredded lettuce like a deconstructed smash burger. This low-carb burger in a bowl comes together fast, with bright tomatoes, dill pickles, diced red onion, and melted-sharp cheddar in every bite.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Burger bowls
  • 1.5 lb ground beef Use 80/20 for juicy crumbles.
  • 1 tsp garlic powder Split between seasoning and burger sauce.
  • 1 tsp onion powder Seasoning for the beef crumbles.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 4 cup shredded romaine or iceberg lettuce Shredded for a crunchy base.
  • 1 cup cherry tomatoes, halved Halved for even topping pieces.
  • 0.5 cup dill pickles, sliced Sliced for bite-sized tang.
  • 1 cup sharp cheddar cheese, shredded Shred fresh or use pre-shredded.
  • 0.5 red onion, diced Dice small for even flavor.
  • 0.5 cup mayonnaise Base of the burger sauce.
  • 2 tbsp ketchup Adds sweetness and color.
  • 1 tbsp yellow mustard Tangy balance for the sauce.
  • 1 tbsp pickle relish Brings classic dill flavor.

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef crumbles
  1. Season the ground beef with garlic powder, onion powder, salt, and black pepper.
  2. Cook in a skillet over medium-high heat, breaking into crumbles, until browned, about 8-12 minutes.
  3. Drain the excess fat from the skillet so the crumbles stay juicy but not greasy.
Make the burger sauce
  1. Whisk together mayonnaise, ketchup, mustard, pickle relish, and garlic powder until smooth.
Build and serve
  1. Divide shredded lettuce among four bowls as the base.
  2. Top each bowl with beef crumbles, cherry tomatoes, dill pickles, diced red onion, and shredded cheddar.
  3. Drizzle generously with burger sauce in a spiral and serve immediately.

Notes

Pro tip: drain the beef well, then build bowls right after topping with cheddar so it starts to soften from the heat. Refrigerate leftover beef topping and burger sauce in separate airtight containers for up to 3 days; assemble lettuce, tomatoes, pickles, onion, and cheese fresh. Freeze the cooked beef crumbles up to 2 months; thaw in the fridge overnight and reheat until hot. Dietary swap: for a lower-calorie option, use light mayonnaise and reduced-fat sharp cheddar while keeping the same seasoning and sauce structure.