Description
A delicious and fully loaded burger bowl featuring seasoned ground beef, tangy special sauce, fresh guacamole, sautéed red onions, crisp lettuce, cherry tomatoes, pickles, and crispy bacon. Perfect for a low-carb, flavorful meal that’s quick and easy to prepare.
Ingredients
Scale
For the Burgers
- 1 pound lean ground beef
- 4 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon avocado oil or melted refined coconut oil
For the Special Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons pure maple syrup or 1 tablespoon coconut aminos (if on Whole30)
- 1 tablespoon dill pickle relish
- 2 teaspoons dried minced onion
- 1 pinch crushed red pepper flakes
- 1 pinch salt
For the Quick Guacamole
- 2 medium avocados, pit removed and peeled
- ½ tablespoon fresh lemon juice (juice from approximately half of 1 lemon)
- ½ teaspoon salt
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)
- ½ cup pickle chips, plus more to taste
- 8-10 slices thick-cut bacon, cooked and crumbled
Instructions
- Prepare the Burger Mixture: In a medium mixing bowl, combine 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt. Mix thoroughly with hands or a wooden spoon until all ingredients are well incorporated. Set aside.
- Cook the Ground Beef: Heat a large skillet over medium heat. Add 1 teaspoon avocado oil and swirl to coat the pan. Once the oil is hot and shimmering, add the ground beef mixture. Cook while stirring frequently until the beef is browned and crumbled. While the beef cooks, prepare the guacamole and special sauce.
- Make the Special Sauce: In a separate medium bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons pure maple syrup (or coconut aminos if on Whole30), 1 tablespoon dill pickle relish, 2 teaspoons dried minced onion, 1 pinch crushed red pepper flakes, and 1 pinch salt until fully combined. Adjust seasoning to taste and set aside.
- Prepare the Guacamole: In a small bowl, mash 2 peeled and pitted avocados with ½ tablespoon fresh lemon juice and ½ teaspoon salt until smooth and creamy. Set aside.
- Sauté the Red Onions: Remove cooked ground beef from skillet and transfer to a bowl or plate. Return skillet to medium heat. Add 1 cup thinly sliced red onions in a single layer, working in batches if necessary to avoid overcrowding. Cook until onions are lightly charred on one side, then flip and char the other side. Transfer sautéed onions to a plate and repeat with remaining onions.
- Assemble the Burger Bowls: Evenly divide roughly chopped romaine lettuce (from 2 small heads) into 4 serving bowls. Place one quarter of the cooked ground beef on top of the lettuce in each bowl. Around the beef, arrange equal portions of cherry tomatoes, pickle chips, crispy crumbled bacon, and sautéed red onions. Add a dollop of guacamole to each bowl.
- Serve with Special Sauce: Generously drizzle the prepared special sauce over each burger bowl. Serve immediately with extra sauce on the side if desired.
Notes
- Maple Syrup: Substitute with 1 tablespoon coconut aminos if following a Whole30 diet.
- Coconut Aminos: Use in place of maple syrup for Whole30 participants.
- Lemon Juice: For a more Tex-Mex flavor, replace lemon juice in the guacamole with lime juice.
- Bacon: For a vegetarian version, omit bacon and add extra vegetables or plant-based protein.
- Ground Beef: Lean ground turkey or chicken can be used as a substitute for ground beef.
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
