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a hamburger bowl with burger sauce on the side.
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Burger Bowl

This burger bowl is a healthier, bun-free way to enjoy all the flavors of a classic hamburger. Made with seasoned ground beef, roasted potatoes, fresh vegetables, and a creamy burger sauce, it’s a satisfying meal in one bowl.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish, Salad, Sauce
Cuisine: American
Diet: Low Calorie
Keyword: burger bowl, burger sauce, cheeseburger bowl, hamburger bowl
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
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.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 22g | Protein: 30g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 806mg | Potassium: 746mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 3mg

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