Description
This Cheeseburger Bowls recipe deconstructs the classic burger into a low-carb, flavorful bowl packed with seasoned ground beef, fresh veggies, tangy pickles, smoky bacon, and a creamy homemade sauce. It’s a quick and satisfying meal perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Meat and Vegetables
- 1 lb Ground Beef
- 1 pint cherry tomatoes, halved
- 4 cups shredded lettuce
Cheese and Pickled Items
- 1 cup shredded cheddar cheese
- 1/2 cup pickled red onions (or raw red onions)
- 1/2 cup sliced pickles
- 1/4 cup pickled jalapeno slices
- 2 tbsp relish
Bacon
- 1/2 cup crumbled, cooked bacon
Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle relish
- 2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the burger sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, pickle relish, smoked paprika, salt, and pepper. Mix well until smooth and set aside for flavors to meld.
- Cook the ground beef: Heat a large skillet over medium heat and add the ground beef. Season with salt and pepper to your liking. Cook the beef until it is browned and fully cooked through, breaking it apart with a spatula for even cooking, about 7-10 minutes. Drain any excess fat and remove from heat.
- Assemble the bowls: In serving bowls, start with a base of shredded lettuce. Add a layer of cooked ground beef, then top with halved cherry tomatoes, shredded cheddar cheese, pickled red onions, sliced pickles, pickled jalapeno slices, and crumbled bacon. Drizzle the prepared burger sauce over the top and serve immediately.
Notes
- You can substitute pickled red onions with raw red onions if desired.
- Adjust the amount of jalapeno slices to control the heat level.
- For a lighter version, use low-fat mayonnaise and cheese.
- Leftover bowls can be stored in the refrigerator and consumed within 2 days but add fresh lettuce before serving to keep it crisp.
- Feel free to customize toppings such as adding avocado or different cheeses according to preference.
