Description

A delicious Fully Loaded Burger Bowl featuring seasoned ground beef, tangy special sauce, fresh quick guacamole, and an array of vibrant toppings like sautéed red onions, cherry tomatoes, pickle chips, and crispy bacon served over a bed of romaine lettuce. This recipe offers all the flavors of a classic burger without the bun, perfect for a satisfying low-carb meal.

Ingredients

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For the Burgers

1 pound lean ground beef
4 teaspoons garlic powder
½ teaspoon salt (more or less to taste)
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 (more or less to taste)
1 pinch salt (more or less to taste)

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 (more or less to taste)

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, halved)
½ cup pickle chips plus more to taste
8-10 slices thick-cut bacon, cooked and crumbled

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Instructions

Prepare the Burgers: Add 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt into a medium mixing bowl. Use your hands or a wooden spoon to mix the ingredients together until well combined. Set the bowl aside for now.
Cook the Ground Beef: Heat a large skillet over medium heat. When the pan is warm, add 1 teaspoon avocado oil and swirl to coat the surface. Once the oil is hot and shimmering, add the ground beef mixture to the skillet. Cook the beef, stirring frequently, until it is browned and crumbled. While the beef cooks, start preparing the guacamole and special sauce.
Make the Special Sauce: In a second medium mixing bowl, combine 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, and 1 pinch salt. Whisk together until fully combined. Taste and adjust seasoning as needed. Set aside until ready to serve.
Prepare the Guacamole: In a small mixing bowl, add 2 medium peeled and pitted avocados, ½ tablespoon fresh lemon juice, and ½ teaspoon salt. Use a fork to mash together until you reach your desired consistency. Set aside until ready to serve.
Sauté the Red Onions: Once the ground beef is cooked through and crumbled, transfer it to a medium bowl or plate and set aside. Return the skillet to medium heat. Add 1 cup thinly sliced red onion in a single layer. Cook onions until lightly charred on one side, then flip and cook the other side until charred as well. Work in batches if necessary to avoid overcrowding the pan. Transfer the sautéed onions to another bowl and set aside.
Assemble the Burger Bowls: Divide 2 small heads of roughly chopped romaine lettuce evenly among 4 serving bowls. Place an equal portion of the cooked ground beef in the center of each bowl. Arrange equal amounts of cherry tomatoes, pickle chips, crumbled bacon, sautéed red onions, guacamole, and any other preferred toppings around the beef. Drizzle plenty of special sauce over the top of each bowl and serve immediately with extra sauce if desired.

Notes

Maple Syrup: Use pure maple syrup unless you are on a Whole30 diet, in which case substitute with 1 tablespoon coconut aminos.
Coconut Aminos: Use as a Whole30-compliant substitute for maple syrup.
Lemon Juice: Substitute lime juice for a more Tex-Mex flavor in the guacamole.
You can customize the burger bowl toppings according to your preference or dietary needs.
For a lower-fat version, use leaner ground beef and light mayonnaise.

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 40 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 110 mg