Introduction

Oh my goodness, sometimes you just crave a juicy burger, right? That classic comfort food feeling, the savory meat, the tangy sauce… it’s pure bliss! But maybe you’re looking for something a little lighter, or perhaps you just want to skip the bun mess. That’s where the glorious Burger Bowl comes in! It gives you ALL those amazing flavors you love about a burger but piled high in a fresh, vibrant bowl. It’s seriously one of my go-to weeknight meals because it’s unbelievably easy, super quick to whip up, and tastes absolutely fantastic. Plus, it’s naturally lower in carbs, making it a feel-good meal you can enjoy any night of the week.

Why You’ll Love This Recipe

Fast: Ready in under 20 minutes!
Easy: Simple steps, minimal cleanup.
Giftable: Okay, maybe not giftable, but definitely perfect for sharing with friends or family!
Crowd-pleasing: Who doesn’t love burger flavors?

Ingredients

Gather ’round, friends! Here’s what you’ll need to make these delicious bowls. Most of these are probably staples in your kitchen already!

1 lb Ground beef: I like to use 85% or 90% lean, but use your favorite!
1 1/8 tsp Sea salt: For seasoning the beef and the sauce.
3/8 tsp Black pepper: Freshly ground is always best!
8 oz Chopped leaf lettuce: Crisp romaine or a spring mix works great.
1 cup Halved cherry tomatoes: Sweet little bursts of flavor.
1/4 cup Thinly sliced red onions: Adds a nice bite, soak them in ice water for a milder flavor if you prefer!
1/2 cup Shredded cheddar cheese: Or your favorite burger cheese!
1 medium Sliced avocado: Creamy goodness is a must!
6 tbsp Mayonnaise: The base of our yummy sauce.
2 tbsp Sugar-free ketchup: Keeps it low carb, but regular ketchup works too!
2 tbsp Dill pickle juice: Don’t skip this! It adds that essential burger tang.
1 tsp Dijon mustard: A little kick for the sauce.

How to Make It

Alright, let’s get cooking! You’ll see just how simple this is.

First things first, grab your skillet and let’s get that ground beef cooking. Heat it over medium heat and toss in the ground beef. As it browns, break it up into crumbles. While it’s cooking away, add 1 teaspoon of the sea salt and 1/4 teaspoon of the black pepper. Keep stirring until it’s fully browned and no pink remains. Once it’s cooked through, carefully drain off any excess fat. I usually tilt the pan and use a spoon to scoop out the fat, or you can transfer the beef to a colander lined with paper towels.

While your beef is doing its thing, let’s whip up that irresistible burger sauce! In a small bowl, whisk together the mayonnaise, sugar-free ketchup, dill pickle juice, and Dijon mustard. Then, whisk in the remaining 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper. Give it a taste – you can adjust the seasoning if you like! This sauce is seriously magical and brings all the burger flavors together.

Now for the fun part – assembling your beautiful bowls! Divide the chopped lettuce among your serving bowls. Think of this as the base of your deconstructed burger.

Next, pile on the cooked ground beef over the lettuce. Then, artfully arrange the halved cherry tomatoes, thinly sliced red onions, shredded cheddar cheese, and those lovely slices of avocado on top of the beef. Load ’em up!

Finally, drizzle that amazing prepared burger sauce generously over everything in each bowl. Get as much or as little as you like! Give it a little stir with your fork and dig in. Pure burger bowl bliss!

Substitutions & Additions

This recipe is super versatile! Feel free to play around and make it your own.

Protein Swaps: Ground turkey, chicken, or even a plant-based crumble work wonderfully instead of beef.
Veggie Power: Add other burger favorites like pickles, sautéed mushrooms, bell peppers, or even roasted sweet potatoes (if you’re not strictly low carb).
Cheese Please: Swap cheddar for Monterey Jack, pepper jack, or a sprinkle of blue cheese for extra tang.
Sauce It Up: Don’t have these ingredients? A simple Thousand Island dressing, ranch, or even just plain mayo and mustard can work in a pinch.
Add Some Crunch: Crispy fried onions or bacon bits take this to the next level!

Tips for Success

Here are a few pointers to make sure your burger bowls are absolutely perfect:

Drain the Beef Well: Excess grease can make your bowl soggy. Take the time to drain it properly.
Season Generously: Make sure you season both the beef while it cooks and the sauce. Salt and pepper are key to bringing out the flavors.
Prep Ahead: You can cook the ground beef and make the sauce a day or two in advance. Chop your veggies (except avocado) too! Keep everything separate in the fridge and assemble just before serving for maximum freshness.
Ripe Avocado: Make sure your avocado is perfectly ripe for that creamy texture.

How to Store It

Got leftovers? Lucky you! The key to storing burger bowls is keeping the components separate if possible. Store the cooked ground beef, chopped veggies (excluding avocado and lettuce if you can), and the sauce in airtight containers in the refrigerator. The lettuce is best stored separately in a crisper drawer. The avocado is best sliced fresh right before serving, as it browns quickly. When you’re ready for another bowl, just assemble everything fresh!

Stored separately, the beef and sauce will last 3-4 days in the fridge. The chopped veggies will last 2-3 days. Assemble just before eating for the best texture and taste.

FAQs

Here are a couple of common questions I get about making these burger bowls:

Can I make the burger sauce ahead of time?

Absolutely! The sauce is perfect for making ahead. Whip it up and store it in an airtight container in the fridge for up to a week. The flavors actually meld even more!.

Is this recipe Keto or low carb friendly?

Yes, this recipe is naturally low in carbs and fits well into a Keto lifestyle, especially when using sugar-free ketchup as specified. It’s packed with protein, healthy fats (from the avocado and beef), and fresh veggies.

Can I add other vegetables?

Please do! This bowl is very forgiving. Pickles are a classic addition. Sautéed onions or mushrooms would be delicious stirred in with the beef, or add different raw veggies like cucumber or bell peppers.

Easy Low Carb Burger Bowl Recipe

This recipe gives you all the amazing flavors you love about a burger but piled high in a fresh, vibrant bowl. It's an unbelievably easy, super quick weeknight meal that's naturally lower in carbs.

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Equipment

Skillet
Small bowl For the sauce
Serving bowls
Colander Optional, for draining beef fat

Ingredients

1 lb Ground beef 85% or 90% lean recommended
1.125 tsp Sea salt For beef and sauce
0.375 tsp Black pepper Freshly ground is best
8 oz Chopped leaf lettuce Crisp romaine or spring mix works great
1 cup Halved cherry tomatoes
0.25 cup Thinly sliced red onions Soak in ice water for milder flavor if preferred
0.5 cup Shredded cheddar cheese Or your favorite burger cheese
1 medium Sliced avocado
6 tbsp Mayonnaise Base for the sauce
2 tbsp Sugar-free ketchup Keeps it low carb, regular ketchup works too
2 tbsp Dill pickle juice
1 tsp Dijon mustard

Instructions

Heat a skillet over medium heat. Add the ground beef and brown it, breaking it up into crumbles as it cooks. While cooking, add 1 teaspoon of the sea salt and 1/4 teaspoon of the black pepper. Stir until fully browned and no pink remains. Carefully drain off any excess fat.
While the beef cooks, make the burger sauce. In a small bowl, whisk together the mayonnaise, sugar-free ketchup, dill pickle juice, and Dijon mustard. Whisk in the remaining 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper. Taste and adjust seasoning if needed.
Divide the chopped lettuce among your serving bowls to form the base.
Pile the cooked ground beef over the lettuce. Artfully arrange the halved cherry tomatoes, thinly sliced red onions, shredded cheddar cheese, and sliced avocado on top.
Generously drizzle the prepared burger sauce over everything in each bowl. Stir and enjoy.

Notes

This recipe is ready in under 20 minutes. Drain the beef well to prevent a soggy bowl. Season both the beef and the sauce generously. You can cook the ground beef and make the sauce a day or two in advance; store separately. Chop veggies (except avocado) ahead of time and store separately. Use a perfectly ripe avocado. Leftovers should be stored with components kept separate for best results. Stored separately, beef and sauce last 3-4 days, veggies 2-3 days. Assemble right before serving. The sauce can be made up to a week ahead, flavours meld more.