Description
Enjoy a flavorful Fully Loaded Burger Bowl featuring seasoned ground beef, a tangy special sauce, fresh guacamole, and an array of classic burger toppings served over crisp romaine lettuce for a low-carb, satisfying meal.
Ingredients
Scale
For the Burgers
- 1 pound lean ground beef
- 4 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon avocado 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
- 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)
- 1 ½ cups cherry tomatoes, halved
- ½ cup pickle chips
- 8-10 slices thick-cut bacon, cooked and crumbled
Instructions
- Prepare the Burgers: In a medium mixing bowl, combine 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt. Mix well with hands or a wooden spoon until fully combined and set aside.
- Cook the Ground Beef: Heat a large skillet over medium heat. Once warm, add 1 teaspoon avocado oil and swirl to coat the pan surface. When 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, proceed to prepare the guacamole and special sauce.
- Make the Special Sauce: In a second medium mixing bowl, whisk together 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. Adjust seasoning to taste and set aside until serving.
- Prepare the Guacamole: In a small mixing bowl, mash 2 peeled avocados with ½ tablespoon fresh lemon juice and ½ teaspoon salt using a fork until well combined. Set aside until ready to serve.
- Sauté the Red Onions: Once the ground beef is cooked, transfer it to a medium bowl or plate. Return the skillet to medium heat and add 1 cup thinly sliced red onion in a single layer. Cook in batches if necessary to prevent overcrowding, allowing slices to char lightly on the underside before flipping to char the other side. Transfer cooked onions to a separate bowl and repeat until all onions are sautéed.
- Assemble the Burger Bowls: Divide roughly 8-9 cups chopped romaine lettuce evenly among four serving bowls. Place an equal portion of cooked ground beef atop the lettuce in each bowl. Arrange 1 ½ cups cherry tomatoes, ½ cup pickle chips, 8-10 crumbled bacon slices, sautéed red onions, and prepared guacamole around the beef. Drizzle generously with the special sauce and serve immediately with extra sauce on the side if desired.
Notes
- If following the Whole30 diet, replace maple syrup in the special sauce with 1 tablespoon coconut aminos.
- For a Tex-Mex twist, substitute lemon juice in the guacamole with lime juice.
- Use avocado oil for a neutral, healthful cooking oil option; refined coconut oil can also be used as per preference.
- Adding additional toppings like shredded cheese or jalapeños can enhance flavor but will change nutritional values.
- To keep the dish low-carb, omit pickles or bacon if desired.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
