Description
Cheeseburger Bowls are a delicious, low-carb alternative to traditional burgers, combining all the classic flavors of a cheeseburger served in a bowl. This recipe layers seasoned ground beef, shredded lettuce, tangy pickles, pickled onions, cherry tomatoes, crispy bacon, and cheddar cheese with a smoky, creamy burger sauce for a satisfying and easy-to-make meal perfect for lunch or dinner.
Ingredients
Scale
For the Burger Bowls
- 1 lb Ground Beef
- 1 pint cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup pickled red onions (or raw red onions)
- 1/2 cup sliced pickles
- 2 tbsp relish
- 1/4 cup pickled jalapeno slices
- 1/2 cup crumbled, cooked bacon
- 4 cups shredded lettuce
For the Burger Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp pickle relish
- 2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Burger Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, pickle relish, smoked paprika, salt, and pepper. Mix thoroughly until smooth. Set aside to allow the flavors to blend.
- Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef, season with salt and pepper to taste, and cook while breaking it apart with a spatula to ensure even cooking. Cook for about 7-10 minutes until browned and fully cooked. Drain any excess fat and set aside.
- Assemble the Bowls: In individual serving bowls, start with a base of shredded lettuce. Top with the cooked ground beef, then layer with halved cherry tomatoes, shredded cheddar cheese, pickled red onions, sliced pickles, pickled jalapenos, and crumbled bacon. Drizzle the prepared burger sauce over the top to finish. Serve immediately and enjoy.
Notes
- You can substitute pickled red onions with raw red onions if preferred.
- For a spicier kick, increase the amount of pickled jalapeno slices.
- Drain excess fat from the cooked ground beef to keep the bowls less greasy.
- These bowls are a great low-carb meal option and can be made ahead and refrigerated for up to 2 days.
