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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
  

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.