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A fully-loaded burger in a bowl takes everything you love about a classic hamburger, throws out the bun, and layers the rest in a satisfying and mouthwatering salad-style dish. It’s a quick and easy alternative to lettuce-wrapped burgers that you can dress up with all your favorite toppings, including our super simple “special sauce”.
🥗 What Makes This Recipe So Good
- Similar to burrito bowls or taco salads, a burger bowl takes all the amazing parts of a really good burger (minus the bun) and layers them all on top of a bed of chopped romaine lettuce. It’s a great alternative to lettuce-wrapped burgers because you don’t have to deal with all the dripping mess or the uneven topping distribution. You’ll get a little bit of everything in every bite this way.
- This burger bowl in particular is absolutely loaded with incredible flavors. Savory seasoned ground beef. Salty bacon. Sweet red onions. Briny pickles. Citrusy guacamole. A tangy burger sauce. And it’s all thanks to simple, real-food ingredients.
- This recipe is naturally paleo-friendly, dairy free, gluten free, and low carb, but with a simple ingredient swap you can also make it Whole30-compatible! You can even take things a step further and make it into a keto burger bowl if you need to. I’ve included everything you’ll want to keep in mind to fit those dietary needs, so be sure to check out the recipe notes down below.
👩🏼🍳 Chef’s Tips
- Should you use ground beef patties or ground beef crumbles in a burger bowl? Well, it’s up to you, but I prefer crumbled ground beef for a couple of reasons. For one, the crumbles stay tender longer than a thick patty you have to cut into multiple times. Also, you’re way more likely to get ground beef in every bite if it’s crumbled up. And, maybe most importantly, it’s much easier to get the perfect doneness on ground beef crumbles than on a burger patty, especially if you’re cooking for multiple people.
- You don’t have to use ground beef if you don’t like, don’t have it, or just don’t want to use it! Burger bowls work just as well with ground turkey, ground chicken, ground bison, ground pork, etc. You can even use ground seitan for a meatless option.
- If you’re meal prepping your burger bowls, I recommend packing the ground beef and the special sauce separately from the lettuce and toppings. That way, you can warm up the ground beef without having to eat hot lettuce, and your toppings won’t get soggy from sitting under the sauce for a day or two.
🥘 More Dinner Recipes You’ll Love
- Instant Pot Chicken and Rice
- Ground Beef and Gravy Over Mashed Potatoes
- Whole30 Marry Me Chicken (Paleo, Dairy Free)
- Chicken and Spinach Manicotti
- Egg Roll in a Bowl with Creamy Red Chile Sauce
- Chicken Fajita Casserole
- Healthy Lettuce Wraps – PF Changs Style
- Creamy Garlic Chicken
- Mango Habanero Wings
- Lemon Pepper Pasta
- Whole30 Chipotle Beef and Avocado Bowls
- Big Mac Salad
Fully Loaded Burger Bowl with “Special Sauce”
Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! An easy and satisfying alternative to lettuce wrapped burgers.
burger bowls
Equipment
- 2 medium mixing bowls
- Large skillet cast-iron preferred
- Spatula or large wooden spoon
- whisk
- small mixing bowl
- Fork
- 2 medium bowls or plates
- Serving bowls
Ingredients
For the Burgers
- 1 pound lean ground beef
- 4 teaspoons garlic powder
- ½ teaspoon salt more or less to taste
- 1 teaspoon avocado oil or melted refined coconut oil
For the Special Sauce
- ½ cup mayonnaise see Notes
- 2 tablespoons ketchup see Notes
- 2 teaspoons pure maple syrup or 1 tablespoon coconut aminos if on Whole30, see Notes
- 1 tablespoon dill pickle relish
- 2 teaspoons dried minced onion
- 1 pinch crushed red pepper flakes more or less to taste
- 1 pinch salt more or less to taste
For the Quick Guacamole
- 2 medium avocados pit removed, peeled
- ½ tablespoon fresh lemon juice juice from approximately half of 1 lemon
- ½ teaspoon salt more or less to taste
For the Bowls (All Optional)
- 1 cup thinly sliced red onion
- 2 small heads romaine lettuce leaves only, roughly chopped; approximately 8-9 cups total
- 1 ½ cups cherry tomatoes halved; or grape tomatoes, halved
- ½ cup pickle chips plus more to taste
- 8-10 slices thick-cut bacon cooked, crumbled
Instructions
For the Burgers
- Add 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt to medium mixing bowl. Use hands or wooden spoon to mix ingredients together until well combined. Set bowl aside.
- Heat large skillet over medium heat. When pan is warm, add 1 teaspoon avocado oil and swirl or tilt pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
- When oil is ready, add ground beef mixture to skillet. Cook beef, stirring frequently, until browned and crumbled. While ground beef cooks, prepare guacamole and special sauce.
For the Special Sauce
- Add ½ cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons pure maple syrup (see Notes), 1 tablespoon dill pickle relish, 2 teaspoons dried minced onion, 1 pinch crushed red pepper flakes, and 1 pinch salt to second medium mixing bowl.
- Whisk ingredients together until fully combined. Taste and adjust quantities as needed. When satisfied with flavor, set sauce aside until ready to serve.
For the Guacamole
- Add 2 medium avocados, ½ tablespoon fresh lemon juice, and ½ teaspoon salt to small mixing bowl. Use fork to mash ingredients together until fully combined. When desired consistency is achieved, set bowl aside until ready to serve guacamole.
For the Red Onions
- When ground beef is fully cooked and crumbled, transfer beef to medium bowl or plate and set aside. Return skillet to medium heat.
- Add 1 cup thinly sliced red onion to skillet in single layer. Work in batches as needed to avoid layering onions or overcrowding pan. Cook onion slices until lightly charred on underside, then flip onions over and cook until charred on other side.
- Transfer sautéed red onions to second medium bowl or plate and set aside. Repeat with any remaining onions until all onions have been sautéed.
For the Burger Bowls
- Divide 2 small heads romaine lettuce evenly between serving bowls.
- Divide ground beef mixture into 4 equal portions. Place one portion in center of each serving bowl, on top of lettuce layer.
- Arrange equal portions of 1 ½ cups cherry tomatoes, ½ cup pickle chips, 8-10 slices thick-cut bacon, sautéed red onions, prepared guacamole, and other preferred toppings around ground beef in each bowl.
- Drizzle plenty of special sauce over top of burger bowls and serve immediately with additional sauce if desired.
- Maple Syrup: If you’re on a Whole30 round, do NOT use maple syrup! Replace the maple syrup with 1 tablespoon coconut aminos. If you’re not on a Whole30 round, use maple syrup as instructed, and don’t use coconut aminos.
- Coconut Aminos: If you’re not following a Whole30 diet, use maple syrup instead of coconut aminos. If you are on a Whole30 round, replace the maple syrup with 1 tablespoon coconut aminos.
- Lemon Juice: Replace the lemon juice in the guac with lime juice for more of a Tex-Mex flavor.
- Make it Whole30: Use a Whole30-compatible mayo (store-bought or make your own), a Whole30-compatible ketchup (store-bought or make your own), and do NOT use maple syrup in the sauce! Instead, replace the maple syrup with 1 tablespoon coconut aminos. Make sure your bacon is Whole30-compatible, too.
- Make it Keto: Replace the maple syrup with a maple-flavored keto sweetener, like Lakanto’s Sugar-Free Maple Syrup. Use a keto ketchup (store-bought or make your own). Use a sugar-free bacon. Omit the guacamole, tomatoes, and red onions to lower the carb count even more.
Approximate Information for One Serving
Serving Size: 1burger bowlCalories: 875calProtein: 36gFat: 71gSaturated Fat: 19gTrans Fat: 1gCholesterol: 133mgSodium: 1596mgPotassium: 1330mgTotal Carbs: 25gFiber: 8gSugar: 10gNet Carbs: 17gVitamin A: 8674IUVitamin C: 28mgCalcium: 97mgIron: 5mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Cheryl’s recipes never disappoint and this one is no exception. We LOVE this bowl and make it frequently. Whatever you’re having for dinner tonight, cancel that and make this instead. 😉
Thanks for your constant support Havilah!
I would like to be able to print this. No clean option?
Hi, Mara! If you click “jump to recipe” at the top of the page or scroll down to the recipe card, you’ll see a print link on all my recipes. You can just click here for this one: https://40aprons.com/wprm_print/18090
Delicious! Only thing I changed was adding mustard to the special sauce. It was missing something without, and the vinegar flavor did the trick! Even my non vegetable eating husband raves about this salad!
Glad you and your husband loved this one!
Looking forward to trying this!
Let us know!
This recipe surprised me, my husband and I love it!
Thank you for sharing!
A hug from Brazil!
What is the serving size in the nutrition facts? For the entire thing or per one average sized serving? Cause it seems like a lot
The nutrition facts are for one serving. The recipe is 4 servings!
Made this last night for dinner for the hubby and I and it turned out sooooooooo good. Will definitely be keeping this in our dinner rotation. Thank you for the recipe!
I made this last night to have for lunch at work today and it was amazing!! I love how you can change the serving size. It makes it so easy. I will definitely be making this again and have already sent the recipe to some friends!!
Yay! So glad to hear that
This is seriously delicious and was so fast to make with 2 people doing the work! We didn’t even have bacon / pickles with ours and it was still SO good. We will definitely be adding this to the recipe rotation. Thanks!
Has anyone made this ahead, or had it as leftovers? I’d love to bring it for lunch, but want to ensure it will be as delicious on day 2 as it is on day 1. It’s one of my faves!
Just use fresh lettuce!
I’ve made this probably 4 times, always want to bring it to work for lunch the next day but its so good there are never leftovers!