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Burger Bowls

Burger bowls are an easy deconstructed cheeseburger bowl with a crisp romaine base, crispy-edged ground beef crumbles, and a special sauce drizzle. Every bite stacks crunchy lettuce, juicy tomatoes, creamy avocado, tangy pickles, and melty cheddar.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef 80/20
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Bowl base and toppings
  • 4 cup romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced
  • 0.5 cup red onion diced
  • 1 Dill pickle slices
  • 1 cup shredded cheddar
Burger Sauce
  • 0.33 cup mayo
  • 2 tbsp ketchup
  • 1 tbsp mustard
  • 1 tbsp relish

Equipment

  • 1 cast iron skillet

Method
 

Make the burger sauce
  1. Mix the mayo, ketchup, mustard, and relish until smooth, then refrigerate for 10 minutes to thicken.
  2. While the sauce chills, prepare the romaine, tomatoes, avocado, red onion, pickles, and shredded cheddar so toppings are ready to assemble.
Cook the seasoned beef
  1. Combine the ground beef with Worcestershire sauce, garlic powder, onion powder, salt, and pepper, mixing just until evenly distributed.
  2. Heat a cast iron skillet over medium-high heat, then add the beef and cook for 8–10 minutes, breaking it into small chunks, until cooked through with crispy edges visible.
Assemble and serve
  1. Add chopped romaine lettuce to four bowls as the base for a fresh, crisp layer.
  2. Top each bowl with the cooked beef crumbles, cherry tomatoes, avocado slices, diced red onion, dill pickle slices, and shredded cheddar.
  3. Drizzle generously with the chilled burger sauce and serve immediately so the cheddar stays warm over the hot beef.

Notes

Pro tip: break the beef into smaller crumbles while cooking so you get more crispy edges; don’t crowd the skillet if your pan is small. Store leftovers covered in the fridge up to 3 days; assemble fresh bowls when possible for best crunch. Freezing the cooked beef is yes (up to 2 months), but the lettuce and avocado won’t hold up well after thawing—keep those fresh. Dietary swap: use leaner ground beef (90/10) for less fat while keeping the same seasoning and sauce.