This post may contain affiliate links. Please read our disclosure policy.
This burger bowl has all the flavors of a classic hamburger without the bun. It’s a healthier, deconstructed version with seasoned ground beef, crisp lettuce, juicy tomatoes, roasted potatoes, and a creamy burger sauce.
Why You’ll Love This Recipe
- All the Burger Flavor, No Bun Needed: A lighter, healthier way to enjoy a classic burger.
- Easy to Make: Uses simple, everyday ingredients.
- Customizable: Add your favorite toppings or swap in what you have on hand.
- Creamy Burger Sauce: Ties everything together with bold, familiar flavor.
I make this burger bowl all the time. It’s simple, satisfying, and gives me all the flavor of a burger without the heaviness of a bun.
This recipe actually came from my daughter—she makes it regularly, and after trying it for myself, I completely understood why. The roasted potatoes make it hearty, the fresh vegetables add crunch, and the creamy sauce pulls it all together. Whether you’re cooking just for yourself or doubling it for two, this is a burger bowl you’ll actually look forward to making—and eating.
If you’re in the mood for a traditional burger, try our Classic Hamburger or the Juicy Lucy – both are easy to make and full of flavor. For something a little different, our single Sloppy Joe is a great option too. And if you’re looking to make the most of a pound of ground beef, don’t miss our post on 4 Easy Meals From One Pound of Ground Beef.
Ingredients
If you have any ingredients leftover from this burger bowl and burger sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Ground Beef: This is the base of the burger bowl. It’s seasoned and cooked to deliver classic burger flavor. Ground turkey or chicken work well too if you prefer a lighter option. Use extra ground beef to make a single serving taco soup or a small batch of nachos.
- Mini Potatoes: Roasting them adds a hearty and satisfying element to the bowl. Extra potatoes can be used to make a small batch of smashed potatoes or a single serving vegetable soup.
- Lettuce and Tomato: These add crunch and freshness. You can use just about any type of lettuce—romaine, iceberg, or mixed greens all work well. Extra salad ingredients can be used in our small Italian chopped salad recipe.
- Shredded Cheddar Cheese: I like using cheddar, but other shredded cheeses like Monterey Jack, Colby, or a cheese blend are great options too.
- Burger Sauce: A creamy blend of mayo, mustard, ketchup, chopped pickles, and seasonings that ties everything together.
See recipe card below for a full list of ingredients and measurements.
Ways To Customize Your Burger Bowl
One of the best things about this burger bowl is how easy it is to make it your own. Try one of these simple ideas to switch up the flavor:
- Spicy Burger Bowl: Add jalapeños or a dash of hot sauce.
- Bacon Burger Bowl: Add crumbled cooked bacon for more flavor.
- Egg-Topped Bowl: Add a fried or poached egg on top.
- BBQ Burger Bowl: Drizzle with BBQ sauce instead of the burger sauce.
- Tex-Mex Bowl: Mix black beans, corn, and taco seasoning into the beef.
How To Make A Burger Bowl
The photos and instructions are here to help you visualize how to make a single burger bowl with burger sauce. See the recipe card below for ingredient amounts and full recipe instructions.
- Roast the Potatoes: Preheat the oven to 425°F (220°C). Slice the mini potatoes in half and place them on a rimmed baking sheet. Drizzle the olive oil over the top and season with salt, pepper, and garlic powder. Roast for 20 to 25 minutes, or until golden and tender.
- Make the Sauce: In a small food processor, combine mayonnaise, chopped pickles, pickle juice, mustard, onion powder, salt, garlic powder, and ketchup. Blend until smooth.
- Cook the Ground Beef: Heat a little olive oil in a medium skillet over medium heat. Add the ground beef and break it apart with a spatula. Season with salt, pepper, and garlic powder. Cook for 8 to 10 minutes, stirring occasionally, until fully cooked and no longer pink. Remove from heat, sprinkle cheese on top, and cover the pan to melt the cheese.
- Assemble the Burger Bowl: Place a layer of chopped lettuce and diced tomato in your bowl. Add the roasted potatoes, then top with the cooked ground beef and melted cheese. Add sliced red onions and pickles, then drizzle the burger sauce over the top. Serve right away.
Recipe Note:
You may have some burger sauce left over, depending on how much you use. Since it’s drizzled over the bowl like a dressing, the amount is up to you. The extra sauce can be stored in a sealed container in the refrigerator for up to 2 days. It’s great on another salad or as a dipping sauce for a small batch of roasted sweet potato wedges or try it with our single serving popcorn chicken.
Expert Tips
- Cut Potatoes Evenly: Slice mini potatoes in half. If they’re larger, quarter them. Keep the pieces roughly the same size so they cook evenly and get crisp edges.
- Make the Sauce While the Potatoes Roast: Mixing the sauce while the potatoes cook saves time and lets the flavors blend.
- Season as You Go: Taste the beef and sauce as you cook and adjust the seasoning as needed.
- Assemble Just Before Serving: This keeps the lettuce crisp and the textures fresh.
Frequently Asked Questions
You can prep the ingredients ahead, but it’s best to assemble just before eating so nothing gets soggy.
If you have extra cooked beef or sauce, store them separately in the fridge and use within 2 days.
Yes, just increase each ingredient proportionally. Great if you want to make two bowls.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Burger Bowl
Equipment
Ingredients
For the Roasted Potatoes
- 6 mini potatoes
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the Burger Sauce
- ¼ cup mayonnaise
- 1 ½ tablespoons ketchup
- 1 teaspoon yellow mustard
- 1 tablespoon chopped pickles (about 4 pickle slices)
- 1 tablespoon pickle juice
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
For the Ground Beef
- ½ tablespoon olive oil
- ¼ pound ground beef (4 oz)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2-3 tablespoons shredded cheddar cheese
For the Bowl – use more or less of each ingredient to suit your taste, just like you would with a salad.
- 2 cups chopped lettuce
- 5-6 cherry or grape tomatoes -sliced in half
- ¼ cup sliced red onions
- 4-5 chopped pickle slices
Instructions
Roast the Potatoes
- Preheat the oven to 425°F (220°C). Slice the mini potatoes in half and place them on a rimmed baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, then toss with your hands to coat. Roast for 20 to 25 minutes until golden and tender.
Make the Burger Sauce
- In a small food processor, combine mayonnaise, ketchup, mustard, chopped pickles, pickle juice, onion powder, garlic powder, and salt. Blend until smooth.
Cook the Ground Beef
- Heat the olive oil in a medium skillet over medium heat. Add the ground beef and break it apart with a spatula. Season with salt, pepper, and garlic powder. Cook for 8 to 10 minutes, stirring occasionally, until fully cooked and no longer pink. Remove from heat, sprinkle cheese on top, and cover the pan to melt the cheese.
Assemble
- Place a layer of chopped lettuce and tomatoes in your bowl. Add the roasted potatoes, then top with the cooked ground beef and melted cheese. Add sliced red onions and pickles, then drizzle the burger sauce over the top. Serve right away.
Notes
- Cut Potatoes Evenly: Slice mini potatoes in half. If they’re larger, quarter them. Keep the pieces roughly the same size so they cook evenly and get crisp edges.
- Make the Sauce While the Potatoes Roast: Mixing the sauce while the potatoes cook saves time and lets the flavors blend.
- Season as You Go: Taste the beef and sauce as you cook and adjust the seasoning as needed.
- Assemble Just Before Serving: This keeps the lettuce crisp and the textures fresh.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
