The Story Behind My Burger Bowl Obsession
So, let’s be honest—a burger bowl isn’t something my grandma ever made (she was more of a meatloaf person) but the first time I threw this together was after a late shift at work. I wanted a burger, but, you know, without all the faffing around with buns and whatnot. Plus, I’d run out of bread. Story of my life. What I ended up with was this ridiculously tasty pile of burger goodies in a bowl, with a special sauce that, honestly, I stole from an old burger joint I loved as a kid (well, sort of). Now, whenever it’s burger night but I can’t be bothered to fire up the grill, this is what lands on the table. Oh, and once I dropped the lettuce all over the floor—dog loved it, I did not. Anyway…
Why You’ll Love This—Or At Least Why I Do
I make this when I want all the burger flavor minus the nap-inducing carb crash (though sometimes I throw in some potato wedges because rules are made to be bent). My family goes a bit mad for this because they can pile on whatever toppings they fancy (my partner once added pickled jalapeños and I was suspicious, but it kinda worked). Also, if you’re the kind who hates the messy burger drip, this bowl is a revelation—except when you knock over the sauce, but let’s not talk about that one time…
What You’ll Need (And Some Substitutes I’ve Tried)
- 500g (about 1 lb) ground beef (sometimes I use turkey if I’m feeling health-conscious, but beef is just juicier, in my opinion)
- 1 head of romaine lettuce, chopped (iceberg works in a pinch; my mate swears by spinach, but I’m not sold)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced (white onion works, or just skip if onions make you weep—no judgement)
- 1 cup shredded cheddar cheese (or whatever cheese scraps are lurking in your fridge, except blue cheese—never again)
- 2 dill pickles, sliced—sweet pickles if you’re a rebel
- 1 avocado, sliced (optional, but I love the creamy vibe)
- Special Sauce (see below)
- Salt, pepper, splash of Worcestershire sauce (if you want to be fancy)
For the “Special Sauce” (the secret MVP)
- 1/3 cup mayo (mine’s usually light but full fat is classic)
- 1.5 tbsp ketchup (or sriracha if you want a kick—my brother does this and I don’t hate it)
- 1 tbsp yellow mustard
- 2 tsp sweet relish (or chop up a pickle real fine, that’s what I do when I run out)
- 1/2 tsp smoked paprika (regular is fine if you don’t have smoked)
- Pinch of garlic powder
- Salt and pepper, to taste
How I Throw This Together (With a Few Tangents)
- Make the sauce first. Just mix everything in a small bowl and taste. This is where I usually sneak a spoonful (for quality control, obviously). If it tastes too sweet, add more mustard. Or vice versa. Honestly, there’s no wrong way.
- Brown the beef. Medium skillet, a glug of oil if it’s lean. I crumble it up, add salt, pepper, and a splash of Worcestershire (if you’ve got it). Cook until it’s just cooked through—don’t dry it out. Sometimes I toss in a tiny knob of butter at the end, because why not?
- Chop your veggies. I’m not precious about sizes, but try for bite-sized bits. If your tomatoes are rolling everywhere, maybe halve them lengthwise. I once diced avocado and it turned into mush. Slices work better.
- Layer it up. Pile lettuce in bowls, then beef, then all the veg, cheese, pickles, avocado, and finally a dribble (or bucket) of special sauce. Doesn’t have to be pretty; it just needs to taste good.
- Top and serve. Add whatever else you love—sometimes I add a handful of crispy onions or potato chips (don’t judge, it’s delicious). This is where you make it your own.
Some Notes That Only Came From Messing Up
- If you use pre-shredded cheese, it doesn’t melt as nicely. I mean, it works, but it’s not the same.
- Browning the beef with some chopped onion is nice, but it honestly slows me down, and dinner waits for no one.
- Don’t go overboard with the sauce at first; you can always add more. (I learned the hard way… hello, pink lettuce soup.)
If You Want To Mix Things Up
- Tried making it with ground chicken once—it was fine, just kinda needs more seasoning.
- Adding bacon bits? Brilliant. Diced apple? Not so much. (Too weird for me, your mileage may vary.)
- Sometimes I swap out lettuce for shredded cabbage if that’s what’s left in the fridge—crunchier, not bad.
- Chips instead of pickles? Actually, don’t do that. Made the whole thing soggy and sad.
What If I Don’t Have The Right Gear?
You really just need a skillet and a chopping board. If you don’t have a big bowl, just use whatever you have—I’ve even built this right on a cutting board once (it was rustic, let’s say). For fancy folks, a salad spinner makes the lettuce less soggy, but honestly, a clean tea towel works in a pinch.
Saving Leftovers—If There Are Any
Just chuck everything (except the sauce) in an airtight container and fridge it. Keeps for a day or two—not much longer. The sauce gets a bit weird if you mix it in early, so keep it on the side. Though honestly, in my house it never lasts more than a day! If you’re prepping ahead, store beef and veggies separately so nothing wilts.
Best Ways To Serve It (Or At Least, The Ones I Like)
I usually serve it with oven fries or some crunchy chips on the side. My family likes to eat it straight out of the mixing bowl (less washing up, more time for telly). If it’s a BBQ night, I make a big batch and let everyone build their own bowl—saves me playing short-order cook. Occasionally, I’ll throw in a few extra toppings like jalapeños or fried onions for a bit of drama.
What I Wish I’d Known (AKA, My Burger Bowl Wisdom)
- I once tried rushing the beef step—ended up with gray, sad meat. Let it brown properly and don’t crowd the pan.
- Don’t skip drying the lettuce. Wet lettuce = soggy disaster bowl. Just trust me.
- Actually, I find it works better if you let the beef cool slightly before adding, or else the cheese goes weirdly sweaty (unless you like that, I dunno).
FAQs From Friends & Fellow Cooks
- Can I make this vegetarian? Totally! Pan-fried mushrooms or black beans work. Or there’s veggie mince (Linda McCartney’s is decent; see here), though the texture’s a bit different.
- What’s the best beef for this? I usually use 80/20 ground beef for juiciness, but honestly, whatever’s on sale. You’ll survive.
- How spicy can I make it? Up to you! Add sriracha to the sauce, or toss in jalapeños. One time I overdid the hot sauce and the kids revolted, so—proceed with caution.
- Can I prep it ahead? Sure thing, just keep everything separate. Once you mix sauce and salad, it’s a ticking clock.
- What’s your favorite topping? Hmm, probably pickled onions. Or crispy bacon bits when I can be bothered. Oh, and a sprinkle of sesame seeds if I’m feeling fancy (which is, admittedly, rare).
- Where did you get the sauce idea? I kind of cobbled it together after reading a bunch of burger forums and this Serious Eats special sauce guide. Didn’t follow it to the letter, mind—just used what I had.
- What if I want a bun? Look, you do you! Stick everything in a roll and make it a proper burger. Or serve with garlic bread for a twist (that’s a guilty pleasure in our house, especially after a few beers).
If you want to deep-dive burger techniques or need more sauce inspo, I always get lost on King Arthur Baking’s burger page—so many good ideas I never get round to trying. But this bowl, this is my weeknight magic.
Ingredients
- 1 lb ground beef (80/20 blend)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickles, sliced
- 1/4 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet relish
- 1 tsp white vinegar
- 1/2 tsp smoked paprika
Instructions
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1In a large skillet over medium-high heat, cook the ground beef with salt, black pepper, and garlic powder until browned and cooked through, about 8-10 minutes. Drain excess fat if needed.
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2While the beef cooks, prepare the special sauce by whisking together mayonnaise, ketchup, yellow mustard, sweet relish, white vinegar, and smoked paprika in a small bowl. Set aside.
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3Assemble the bowls by dividing chopped romaine lettuce among four serving bowls. Top each with cooked ground beef, cherry tomatoes, red onion, shredded cheddar cheese, and dill pickles.
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4Drizzle each bowl generously with the special sauce. Serve immediately and enjoy!
Approximate Information for One Serving
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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