Burger Bowls Low Carb (Printable)
All your favorite cheeseburger flavors served fresh in a bowl. Low-carb, gluten-free, and ready in 35 minutes.
# 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
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef and season with salt, pepper, smoked paprika, and garlic powder. Break up the meat with a spatula and stir occasionally until browned and cooked through, approximately 7–8 minutes. Drain excess fat if necessary.
02 - While the beef cooks, whisk together the mayonnaise, ketchup, mustard, pickle relish, apple cider vinegar, smoked paprika, salt, and pepper in a small bowl until thoroughly combined. Set aside.
03 - Distribute the chopped romaine lettuce evenly among four large serving bowls. Arrange equal portions of the cooked ground beef, cherry tomatoes, shredded cheddar cheese, red onion slices, pickle slices, and diced avocado on top of the lettuce.
04 - Drizzle each bowl generously with the prepared burger sauce immediately before serving. Enjoy while fresh.
# Expert Tips:
01 -
- You get every single element of a perfect cheeseburger without the carb-heavy bun weighing you down
- The homemade sauce ties everything together with that special sauce magic you know from drive-through visits
02 -
- Drain the beef after cooking even if you think it looks fine—too much grease will make your lettuce soggy within minutes
- The sauce needs at least 10 minutes in the fridge to come together, so make it first and let it rest while you prep everything else
03 -
- Chill your bowl in the freezer for 10 minutes before building—it keeps everything colder longer and creates this restaurant-style presentation
- Cut your cherry tomatoes in half rather than leaving them whole—whole tomatoes have an annoying habit of shooting out when you try to stab them with a fork