Burger Bowls Low Carb (Print version)

Fresh low-carb twist on classic cheeseburger flavors with seasoned beef, crisp veggies, and special sauce.

# What you'll need:

→ Ground Beef

01 - 1 lb ground beef (85% lean)
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder

→ Vegetables & Toppings

06 - 4 cups chopped romaine lettuce
07 - 1 cup cherry tomatoes, halved
08 - 1 cup shredded cheddar cheese
09 - ½ cup red onion, thinly sliced
10 - 1 cup dill pickle slices
11 - 1 avocado, diced

→ Burger Sauce

12 - ⅓ cup mayonnaise
13 - 2 tbsp ketchup
14 - 1 tbsp yellow mustard
15 - 1 tbsp dill pickle relish
16 - 1 tsp apple cider vinegar
17 - ½ tsp smoked paprika
18 - Pinch of salt and pepper

# Method:

01 - Heat a large skillet over medium-high heat. Add the ground beef, salt, pepper, smoked paprika, and garlic powder. Break up the meat with a spatula and cook, stirring occasionally, until browned and cooked through, approximately 7–8 minutes. Drain excess fat if necessary.
02 - In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, dill pickle relish, apple cider vinegar, smoked paprika, and a pinch of salt and pepper until smooth and well combined. Set aside until ready to serve.
03 - Divide the chopped romaine lettuce evenly among four large serving bowls. Arrange equal portions of the cooked ground beef, cherry tomatoes, shredded cheddar cheese, sliced red onion, pickle slices, and diced avocado over the lettuce in each bowl.
04 - Drizzle the prepared burger sauce generously over each bowl. Serve immediately while the beef is still warm.

# Expert advice:

01 -
  • All the salty, smoky satisfaction of a cheeseburger without the bread coma afterward
  • The burger sauce is honestly good enough to eat with a spoon
  • Everything stays fresh and crisp, no sad wilted lettuce situation
02 -
  • Warm beef plus cold toppings is the whole point, do not let everything come to room temperature first
  • The sauce needs at least 10 minutes in the fridge to let flavors marry, but it keeps for weeks
03 -
  • Cook the beef in two batches if your skillet is crowded, or it will steam instead of brown
  • Let the beef rest in the pan for a couple minutes off the heat, it keeps the meat juicy

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