A summery Burger Bowl that can be prepared any day year round, no grill required! Made with seared ground beef, tender oven fries, tart baby dill pickles, tangy cheddar, sweet tomatoes, vibrant onions, crisp lettuce and a flavorful burger sauce.
Burger bowls may seem all wrong at first glance because many of us grew up eating a classic burger not long after we could chew. So to take that special something that’s American tradition that we’ve eaten for decades and modifying it to something that looks like a salad can just seem so strange. But to that I’d say, wait to give it your final opinion until you’ve tried them yourself and tasted of their exceptional flavor!
Burger bowls are simply a deconstructed burger made with the best things you get in a diner style burger and then some. The typical bun is traded for golden brown oven fries and it’s polished off with a generous drizzle of savory burger sauce. A sauce that’s similar to the spread at In-n-Out or Smash Burger sauce – being lightly sweet, slightly tangy, and extra creamy.
It’s an exciting new way to switch up the typical piled high burger on a bun, into a piled high bowl spread out into an appetizing blend of colors and a satisfying variety of textures. It’s a must try recipe for all burger lovers!
Burger Bowls Recipe Ingredients
Potatoes: Use yukon gold or red potatoes.
Olive oil: Avocado oil will work well too.
Greek yogurt: Any percentage of fat will work. I like to use a brand like Fage for a thick sauce.
Mayonnaise: This creamy spread makes a creamy delicious burger sauce.
Ketchup and mustard: Staple sauces added to include traditional flavor.
Paprika, garlic powder, cayenne pepper, salt and pepper: These spices are used for the sauce and beef.
Lean ground beef: 85 to 90 percent lean works well.
Worcestershire: If you don’t have this on hand just omit, it just adds a little more depth of flavor to the beef.
Romaine lettuce: Rinse and spin in a salad spinner then chop into bite size pieces.
Tomatoes: Grape tomatoes, roma tomatoes, or vine ripe tomatoes work well.
Cheese: Cheddar, Monterrey Jack, or Colby Jack cheese taste great.
Dill pickles: I personally think the baby dill pickles taste best but you can use a larger or pre-sliced variety if preferred.
Red onion: This can be raw, roasted or sauteed.
How to Make Oven Fries for a Burger Bowl
Heat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
Place cut potato wedges on baking sheet, drizzle with 2 Tbsp olive oil and season with salt and pepper to taste. Toss well and spread into an even layer.
Bake 20 minutes, turn potatoes then continue to bake until tender and golden brown, about 15 minutes longer.
How to Make Burger Sauce
In a mixing bowl whisk together yogurt, mayonnaise, ketchup, mustard, paprika, cayenne pepper in a mixing bowl. Season to taste with salt and pepper.
How to Sear Beef for Burger Bowls
Dab beef dry on both sides using paper towels. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over moderately high heat. Once heated add the beef in small chunks, season with salt and pepper.
Let it sear until nicely browned on bottom, about 3 minutes.
Turn beef, sear 2 minutes then break beef up. Drain fat from beef, add Worcestershire and garlic powder and cook through.
How to Assemble Burger Bowls
Layer lettuce into four individual pasta size bowls. Top with cooked beef, tomatoes, cheese, pickles and onion. Drizzle with plenty of burger sauce and serve right away.
Storage
These are best served just after preparing. If you do however have extra left or are opting to make for meal prep, then keep the beef and fries separate in the fridge from other ingredients as you wouldn’t want to warm the lettuce, tomatoes, pickles, cheese and sauce.
The burger sauce can be made several days ahead of time and does keep well in the fridge. Bring to room temperature before using.
Possible Variations
Meat: Try with ground turkey instead of ground beef.
Make them Vegan: Use a vegan substitutes for the beef, as well as vegan cheese and vegan yogurt.
Croutons: In place of fries try these with hamburger bun croutons.
Other ad-ins: Just like a traditional burger you can change up the toppings here. Try things like sliced avocado, sauteed mushrooms, roasted peppers, cooked bacon or sesame seeds.
Number One Tip
To me the most important tip when making a burger bowl is to sear the ground beef. Just as you would a regular burger you want a good sear on the beef for the best flavor.
To achieve this you need to begin with a little oil in a skillet, heat the pan over a moderately high heat, dry extra moisture from beef (not a must but it helps), add the ground beef in chunks, and let it rest undisturbed until browned on bottom. Then flip and let it brown a little more before you break it up further.
Seared meat is always better and I’ve found this is a better option than breaking it up into small bits from the get go for this recipe.
More Burger and Fry Recipes to Try
How to Cook a Burger – Stove, Grill or Oven
Homemade Hamburger Buns
Turkey Burgers
Oven French Fries
Baked Sweet Potato Fries
Burger Bowls
A summer burger bowl that can be prepared any day year round, no grill required! Made with seared ground beef, tender oven fries, tart baby dill pickles, tangy cheddar, sweet tomatoes, vibrant onions, crisp lettuce and a flavorful burger sauce.
Servings: 4
Potato Wedges
- 1 1/2 lbs. yukon gold or red potatoes,
- 2 Tbsp olive oil
- Salt and black pepper
For the Oven Fries: Heat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
Place cut potato wedges on baking sheet, drizzle with 2 Tbsp olive oil and season with salt and pepper to taste. Toss well and spread into an even layer.
Bake 20 minutes, turn potatoes then continue to bake until tender and golden brown, about 15 minutes longer.
For the sauce: While fries cook prepare burger sauce by mixing together yogurt, mayonnaise, ketchup, mustard, paprika, cayenne pepper in a mixing bowl. Season to taste with salt and pepper, stir. Set aside.
For the burger bowls: Dab beef dry on both sides using paper towels. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over moderately high heat.
Once heated add the beef in small chunks, season with salt and pepper. Let it sear until nicely browned on bottom, about 3 minutes.
Turn beef, sear 2 minutes then break beef up. Drain fat from beef, add Worcestershire and garlic powder and cook through.
To assemble bowls: Layer lettuce into four individual pasta size bowls. Top with cooked beef, tomatoes, cheese, pickles and onion. Drizzle with plenty of burger sauce and serve right away.
Optionally you can also include other toppings such as toasted sesame seeds, sliced avocado, sauteed mushrooms, or chopped cooked bacon.
Nutrition Facts
Burger Bowls
Amount Per Serving
Calories 620
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g63%
Trans Fat 0.4g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 96mg32%
Sodium 1261mg55%
Potassium 1907mg54%
Carbohydrates 47g16%
Fiber 9g38%
Sugar 10g11%
Protein 36g72%
Vitamin A 14860IU297%
Vitamin C 54mg65%
Calcium 317mg32%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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