Description

This Fully Loaded Burger Bowl with Special Sauce is a delicious and satisfying low-carb alternative to traditional burgers. Featuring browned ground beef, sautéed red onions, fresh guacamole, tangy pickle chips, cherry tomatoes, crispy bacon, and a creamy special sauce, this bowl offers all your favorite burger flavors in a gluten-free, easy-to-make dish perfect for lunch or dinner.

Ingredients

Scale

For the Burgers

1 pound lean ground beef
4 teaspoons garlic powder
½ teaspoon salt
1 teaspoon avocado oil (or melted refined coconut oil)

For the Special Sauce

½ cup mayonnaise
2 tablespoons ketchup
2 teaspoons pure maple syrup (or 1 tablespoon coconut aminos if on Whole30)
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
1 pinch crushed red pepper flakes
1 pinch salt

For the Quick Guacamole

2 medium avocados, pit removed and peeled
½ tablespoon fresh lemon juice
½ teaspoon salt

For the Bowls (All Optional)

1 cup thinly sliced red onion
2 small heads romaine lettuce, leaves only and roughly chopped (approximately 8-9 cups)
1 ½ cups cherry tomatoes, halved (or grape tomatoes, halved)
½ cup pickle chips, plus more to taste
8-10 slices thick-cut bacon, cooked and crumbled

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Instructions

Prepare the Burger Mixture. In a medium mixing bowl, combine 1 pound lean ground beef, 4 teaspoons garlic powder, and ½ teaspoon salt. Mix thoroughly with your hands or a wooden spoon until all ingredients are well incorporated. Set aside while you prepare other components.
Cook the Ground Beef. Heat a large skillet over medium heat. Add 1 teaspoon avocado oil and swirl the pan to evenly coat the surface. When the oil is hot and shimmery, add the ground beef mixture. Cook, stirring frequently to crumble the meat, until browned and cooked through. While the beef cooks, start making the guacamole and special sauce.
Make the Special Sauce. In a second medium bowl, combine ½ cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons pure maple syrup (or substitute with 1 tablespoon coconut aminos if following Whole30), 1 tablespoon dill pickle relish, 2 teaspoons dried minced onion, 1 pinch crushed red pepper flakes, and 1 pinch salt. Whisk until fully combined. Adjust seasoning as needed and set aside.
Prepare the Guacamole. In a small bowl, mash 2 peeled avocados with ½ tablespoon fresh lemon juice and ½ teaspoon salt using a fork until smooth but still a bit chunky. Set aside until ready to serve.
Sauté the Red Onions. Remove the cooked ground beef from the skillet and place it in a bowl. Return the skillet to medium heat. Add 1 cup thinly sliced red onions in a single layer, cooking in batches if needed. Cook onions until lightly charred on the underside, then flip and cook until both sides are charred. Transfer onions to a bowl and repeat until all onions are cooked.
Assemble the Burger Bowls. Divide chopped romaine lettuce from 2 small heads evenly among four bowls. Place a quarter of the cooked ground beef in the center of each bowl on top of the lettuce. Arrange cherry tomatoes, pickle chips, crumbled bacon, sautéed red onions, and guacamole evenly around the meat. Drizzle generously with the special sauce and serve immediately with extra sauce on the side if desired.

Notes

If you are on a Whole30 diet, replace the maple syrup in the special sauce with 1 tablespoon of coconut aminos.
For a more Tex-Mex flavor, substitute lemon juice in the guacamole with lime juice.
Feel free to add or omit optional toppings such as tomatoes, bacon, or pickles to suit your taste or dietary needs.
Use avocado oil or melted refined coconut oil for a neutral frying oil with a high smoke point.

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 40 g
Saturated Fat: 12 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 120 mg