Burger Bowls
I first made these deconstructed burger bowls on a hectic weeknight when everyone wanted something different but nobody wanted to wait for takeout. The idea is simple: all the best parts of a cheeseburger—seasoned ground beef, melty cheese, tangy sauce—served over crisp salad greens instead of a bun. They’re quick, customizable, and feel lighter than a traditional burger without sacrificing flavor. If you like playful mashups, you might also enjoy my take on cheeseburger tacos for another fun, handheld riff on burger flavors.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots. It’s fast (30 minutes or less), budget-friendly—1 lb of ground beef feeds 3–4 people—low-carb-friendly if you skip the optional cheese, and easy to scale for a crowd. It’s also flexible: make it a midweek family dinner, a casual backyard lunch, or plate it for meal prep when you want a protein-forward salad that stays satisfying through the week.
“Easy to assemble, big on burger flavor, and no grease-soggy buns—this became our go-to after soccer practice.” — a regular weeknight reviewer
If you enjoy bold burger flavors mixed with fresh veggies, try pairing this bowl with heartier sandwich ideas like the BBQ bacon cheeseburger meatball subs for a weekend splurge.
Step-by-step overview
Before you dive in, here’s what to expect:
- Brown and season the ground beef in one skillet.
- Toss together fresh salad ingredients in a large bowl.
- Top the greens with warm beef, drizzle on sauce, and add cheese or avocado.
- Serve immediately so the greens stay crisp and the meat stays warm.
This short sequence makes the recipe fast to execute and easy to vary if you want to batch-cook the beef ahead.
What you’ll need
- 1 lb ground beef (80/20 for flavor; use 90/10 if you prefer leaner)
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup shredded cheese (optional — cheddar, American, or pepper jack)
- 1/4 cup burger sauce (store-bought or homemade)
- Salt and pepper to taste
Notes and substitutions:
- Turkey, ground chicken, or a plant-based crumble are fine swaps for the beef—see similar protein bowls like my chicken alfredo garlic bread bowls for ideas on handling different proteins.
- If you want extra crunch, add chopped pickles or roasted pepitas.
- For a smoky twist, stir 1/2 teaspoon smoked paprika into the meat while cooking.
Step-by-step instructions
- Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon. Cook until no pink remains and edges start to brown, about 7–9 minutes. Season with salt and pepper; taste and adjust.
- While the beef cooks, assemble the salad: in a large bowl combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently.
- Slice the avocado just before serving to prevent browning and arrange on top of the greens.
- Spoon the hot cooked beef over the salad. Drizzle 1/4 cup burger sauce evenly across the bowls.
- Sprinkle shredded cheese over the warm beef if using—let it soften or briefly melt from the heat. Serve immediately.
Quick timing tip: start cooking the beef first, then prepare the veggies while it browns so everything comes together hot and fresh.
Best ways to enjoy it
- Serve family-style in a big salad bowl so everyone can help themselves.
- Turn it into a wrap: warm a tortilla, add the salad and beef, fold and enjoy.
- Pair with oven-roasted potato wedges, air-fried fries, or a crisp coleslaw. For a lighter pairing, serve with a simple lemon-garlic green beans side.
- Drizzle extra sauce on the side for dunking or add a splash of hot sauce for heat.
Storage and reheating tips
- Store components separately: keep cooked beef in an airtight container in the fridge for up to 3–4 days, and store greens and avocado slices (if used) separately to avoid sogginess.
- To reheat: warm the beef in a skillet or microwave until hot, then assemble on fresh greens. If you must store an assembled bowl, eat within 24 hours and expect the greens to wilt.
- Freezing: cooked ground beef freezes well for up to 3 months. Defrost in the fridge overnight and reheat thoroughly before adding to fresh salad.
Food safety reminder: cool cooked beef to room temperature quickly (within 2 hours) before refrigerating and always reheat to at least 165°F (74°C).
Pro chef tips
- Season in layers: salt the beef while cooking, and add a pinch to the tomatoes and avocado to boost their flavors.
- Don’t overcook the beef; pull it off the heat when just browned to keep it juicy.
- If using lean beef, add a drizzle of olive oil to the skillet to prevent dryness.
- Make a quick homemade burger sauce: mix mayo, ketchup, finely chopped pickles or relish, a splash of mustard, and a pinch of smoked paprika. Want more bowl inspiration? Try the flavor balance in my honey garlic shrimp bowls for a different protein profile.
Creative twists
- Breakfast-style: top with a fried egg and swap the greens for sautéed spinach.
- Tex-Mex: add black beans, corn, chopped cilantro, and a squeeze of lime; swap burger sauce for chipotle mayo.
- Mediterranean: use lamb or beef seasoned with oregano and cumin, add feta instead of cheddar, and a tzatziki drizzle. For a poultry angle, check out variations like my Greek chicken burgers for flavor ideas.
- Cheese-free / vegan: use a plant-based crumble and a vegan mayo-based sauce; add roasted chickpeas for extra protein.
Helpful answers
Q: How long does this take to make?
A: Active cook time is about 15 minutes; total time including chopping is roughly 20–30 minutes.
Q: Can I meal prep these for work lunches?
A: Yes—store beef and veggies separately. Assemble within 24–48 hours for best texture. Keep avocado whole or halved with lemon juice to slow browning, then slice before serving.
Q: What is a good low-carb or keto swap?
A: The recipe is already low-carb if you skip the cheese and any starchy sides; use higher-fat beef (80/20) and full-fat burger sauce for keto-friendly macros.
Q: Can I make this for a crowd?
A: Double or triple the ingredients and serve family-style with bowls of toppings so guests can personalize their plates.
Q: Is there a recommended burger sauce?
A: Store-bought burger sauce works well, but a simple homemade combo of mayo, ketchup, pickle relish, and a touch of mustard is quick and adjustable.
Conclusion
These burger bowls are an effortless way to enjoy burger flavors without buns—perfect for busy nights, lighter lunches, or when you want that classic taste with salad freshness. If you’re curious about other plated burger-bowl recipes, see this fork-on-the-go take on Burger Bowls with House Sauce and Ranch Fries Recipe for a comforting, indulgent option. For a lighter special-sauce version with lots of veggie balance, try this Healthy Burger Bowls with Special Sauce for inspiration.
Deconstructed Burger Bowls
Ingredients
For the Beef
- 1 lb ground beef 80/20 for flavor; use 90/10 for leaner
- 1/4 cup burger sauce Store-bought or homemade
- Salt and pepper to taste
Salad Ingredients
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 each avocado, sliced Slice just before serving to prevent browning
- 1/2 cup shredded cheese Optional (cheddar, American, or pepper jack)
Instructions
Cooking the Beef
- Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon. Cook until no pink remains and edges start to brown, about 7–9 minutes.
- Season with salt and pepper; taste and adjust.
Assembling the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently.
- Slice the avocado just before serving to prevent browning and arrange on top of the greens.
Finishing Touches
- Spoon the hot cooked beef over the salad. Drizzle 1/4 cup burger sauce evenly across the bowls.
- Sprinkle shredded cheese over the warm beef if using—let it soften or briefly melt from the heat.
- Serve immediately.
