High-Protein Cheeseburger Bowls With Special Sauce
By Lucas Morgan
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
I prepare these tasty cheeseburger bowls by cooking the beef attentively only until it is browned throughout in the skillet over medium heat․ It stays juicy․ Then I carefully drain the pan before the finished bowl of food ends up feeling greasy․ Chopped romaine among ingredients creates a bun-free dinner experience at home․ This dish contains Cheddar‚ pickles‚ and pours special sauce on top of everything․
Use a large skillet over medium-high heat while leaving the meat in the skillet on just until it is browned along with completely cooked through‚ which takes about 7 to 10 minutes in the skillet․ Lean beef becomes quite forgiving at that specific point‚ but the addition of extra time ultimately transforms those crumbles into something dry․ I use either 90/10 or 93/7 to create a familiar burger finish with․
While the beef is cooking‚ the sauce can rest in its small bowl‚ and the cold toppings may be arranged on the counter․ Season the drained beef with salt and pepper‚ then place the romaine into four bowls․ Against the warm meat‚ the cheese starts to melt while the pickles alongside red onion stay cool․ The act of observing the lettuce that grows around the edges brings me great pleasure․
For a garnish that smells considerably more like a sesame bun‚ toast the seeds in a dry pan for 1 to 2 minutes on low heat․ The small toasted note in this context is appealing‚ and the seeds need to be both aromatic and slightly golden․ Scatter those over the sauce at the end‚ after the generous drizzle of oil onto it․ Serve the bowls without delay immediately after they have been constructed․ Place the burger pieces together on top of the romaine salad on the plate․
Why you'll love this recipe
- Brown the lean beef just until it is fully cooked․ It remains juicy in the skillet without becoming dry or crumbly․
- Prior to the assembly process‚ eliminate the surplus grease․ This particular step importantly ensures that the romaine does not‚ in any case at all‚ become greasy with the sauce․
- Whisk the special sauce throughout the cooking process․ It is prepared for drizzling over the surface of all four bowls․
- Allowing the meat to cool for a few minutes serves to prevent the hot beef from wilting over the romaine lettuce immediately․
- Four bowls are prepared in a time frame of 25 minutes․ The sauce and beef are made in preparation for assembly․
- The bowl format leaves room for avocado‚ bacon bits‚ sautéed mushrooms‚ or cayenne with respect to the beef․
Ingredients
- •1 ½ lbs lean ground beef (90/10 or 93/7)
- •8 cups romaine lettuce (chopped)
- •1 cup cheddar cheese (shredded)
- •½ cup red onion (finely diced)
- •½ cup dill pickles (chopped)
- •1 cup cherry tomatoes (halved)
- •1 tbsp sesame seeds (for garnish)
- •½ cup plain Greek yogurt
- •3 tbsp sugar-free ketchup
- •1 tbsp yellow mustard
- •2 tbsp dill pickle relish
- •½ tsp garlic powder
- •½ tsp onion powder
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Whisk the Greek yogurt, sugar-free ketchup, yellow mustard, dill pickle relish, garlic powder, onion powder, and salt in a small bowl until smooth. Set the sauce aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 7-10 minutes. Drain excess grease, then season with salt and pepper to taste.
- 3
Divide the chopped romaine among four bowls. Add the cooked beef, cheddar cheese, red onion, dill pickles, and cherry tomatoes. Drizzle with the special sauce and finish with sesame seeds before serving.
FAQ
Nutrition (per serving)
Calories
520
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