Ingredients & Substitutions
Here I explain the best ingredients for my cheeseburger bowl recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
The Bowl:
Okay, let’s get into what makes these burger bowls so incredible—the ingredients! Here’s the lineup that brings them to life:
Ground Beef – Feel free to substitute ground turkey or ground chicken if you want to lighten it up. Sea Salt & Black Pepper – I use a simple seasoning for the beef here (just like burger restaurants do), but a pinch of garlic powder and onion powder can add a nice depth. Lettuce – Honestly, I throw whatever lettuce I have laying around into my burger bowl recipe (it’s actually a great clean-out-your-fridge recipe), so this time it was green leaf lettuce. If you’re into a crunchier texture, romaine lettuce is your friend here, but you could also use iceberg lettuce — or any lettuce you need to clean out of your fridge. Tomatoes – Toss in any color of cherry or grape tomatoes (cut them in half), or dice up larger tomatoes if that’s what you’ve got. They all add a juicy pop. Onions – Red onions give a nice sharp contrast, but white and yellow onions work great as well. They’re all burger-approved. Cheese – I used cheddar. Any cheese you love on a burger will work great for a cheeseburger bowl. You can also omit it for a dairy-free option. Avocado – Not the most conventional burger topping, but you know I’ll throw them into any recipe where they’ll fit! You can slice it or dice it.
The Sauce:
The burger sauce makes these burger bowls! Here’s how the magic happens:
Mayonnaise – This is the base. Nothing beats my homemade avocado oil mayonnaise for the sauce (it’s just so creamy and flavorful), but any kind will do the trick. I love this brand with clean ingredients. Ketchup – For sweetness and tang. I always use either my homemade sugar-free ketchup or this brand with no added sugar. Use whatever works for you. Dill Pickle Juice – This one’s easy. Just grab some juice from your dill pickle jar. It adds such a nice zing to the sauce! Dijon Mustard – You can use smooth or whole grain, or even a spicy one if you like a kick. Sea Salt & Black Pepper
How To Make A Burger Bowl
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Topping Variations
Just like classic burgers, you can jazz up your healthy burger bowl with all sorts of toppings:
I love tossing in some crispy oven bacon (or make my quicker air fryer bacon). These bowls are a great way to use up extra sautéed mushrooms or caramelized onions. Who doesn’t love those on a burger? Throw in some sliced jalapeños for a kick. You already need a jar of pickles (to get the juice for the burger sauce), so you might as well add some of the actual pickles! I’ve also thrown in leftover keto fried pickles and pickled asparagus before. Feeling breakfast vibes? Top your bowl with a fried egg.
Storage & Meal Prep
Store: If you have leftover hamburger bowls (I never do ?), they don’t really last if they’re already combined. But you can meal prep ahead… Meal prep: I adore these for meal prep! Cook up the ground beef, make the sauce, and cut the vegetables (you can pop them in a produce keeper to make them last longer). Store everything in separate containers in the fridge until ready to assemble. Reheat: Just zap the ground beef in the microwave until warm, then assemble your bowls.
Serving Suggestions
My favorite thing about these burger bowls is that they are a full meal without having to add anything else! But if you want to add something, try a side of my low carb fries, zucchini fries, or just regular garlic parmesan fries if those work for you. You can dip any of these in ranch, but I love to make a double batch of the burger sauce and dunk ’em in there.
More Low Carb Bowls
I love a good bowl meal! Try some of my other flavor-packed ideas you can make in less than 30 minutes:
Tools I Use For This Recipe
Skillet – You can use any skillet, but I love my enameled cast iron! Meat Chopper – I use this to effortlessly break up the meat while it’s cooking, but a regular wooden spoon or spatula also works.
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