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Burger Bowls

Burger bowls deliver all the flavors of a smash burger in a deconstructed, low-carb bowl—juicy beef crumbles over crunchy romaine with tomatoes, pickles, cheddar, and a tangy special sauce. This easy dinner bowl is fast to assemble and best served immediately for maximum texture contrast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Burger Bowls
  • 1.5 lb ground beef 80/20 preferred for juicy crumbles
  • 1 tsp garlic powder For beef seasoning and in the burger sauce
  • 1 tsp onion powder For beef seasoning
  • 1 salt To taste
  • 1 black pepper To taste
  • 4 cup shredded romaine or iceberg lettuce Use enough to cover the bottom of each bowl
  • 1 cup cherry tomatoes Halved
  • 0.5 cup dill pickles Sliced
  • 1 cup sharp cheddar cheese Shredded
  • 0.5 red onion Diced
  • 0.5 cup mayonnaise For burger sauce
  • 2 tbsp ketchup For burger sauce
  • 1 tbsp yellow mustard For burger sauce
  • 1 tbsp pickle relish For burger sauce
  • 1 tsp garlic powder For burger sauce

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef crumbles
  1. Season the ground beef with garlic powder, onion powder, salt, and black pepper, then cook in a cast iron skillet over medium-high heat, breaking it into crumbles, until browned, about 8–12 minutes.
  2. Drain excess fat from the skillet so the crumbles stay juicy but not greasy, about 1–2 minutes.
Make the burger sauce
  1. In a bowl, whisk mayonnaise, ketchup, yellow mustard, pickle relish, and garlic powder until smooth and pourable, about 30–60 seconds.
Assemble the burger bowls
  1. Divide shredded romaine or iceberg lettuce among four bowls as the base, mounding it into an even layer in each bowl.
  2. Top each bowl with the browned beef crumbles, letting them sit on the lettuce for a stacked look.
  3. Add halved cherry tomatoes, sliced dill pickles, and diced red onion over the beef so each topping is visible in sections.
  4. Sprinkle shredded sharp cheddar over the top until fully covered in a light layer.
  5. Drizzle generously with the burger sauce in a spiral and serve immediately for crisp-tender contrast.

Notes

For best texture, assemble and serve right away so the lettuce stays crisp under the warm beef. Refrigerate leftovers in separate containers for up to 3 days; freeze is not recommended because lettuce and sauce texture will change. For a lower-fat option, use 90/10 ground beef and reduce mayonnaise to 1/3 cup while keeping the rest of the sauce ingredients the same (flavor remains bold).