Cheeseburger Bowls
Everything you love in a cheeseburger, minus the bun: seasoned beef, melted cheddar, crisp romaine and tomato, topped with a tangy burger sauce.
- Prep10 min
- Cook10 min
- Total20 min
- Servings4
- Net carbs*4.4 g
- LevelEasy
A cheeseburger bowl has all the flavors of a drive-in burger piled over cold, crunchy lettuce. Seasoned ground beef cooks in one skillet, cheddar melts right on top, and a quick sauce of mayo, mustard and vinegar brings the familiar tang. It is a fast lunch that feels like a treat, and kids tend to like building their own bowls.
Let the beef sit in the hot pan without stirring for the first 3 minutes. That contact creates browned, crusty bits that taste like a griddled patty. If you break the meat up right away, it simmers in its own juice and turns gray. Once one side is dark, then chop it into crumbles and finish cooking.
Ingredients
Makes 4 bowls. Tap an item to check it off.
Equipment
- Large skillet with lid
- Small bowl
- Whisk or fork
- 4 serving bowls
Instructions
- Whisk the mayonnaise, mustard, vinegar, paprika and garlic powder in a small bowl. Add 1 to 2 teaspoons of water if you want it thinner. Set aside.
- Heat a large skillet over medium-high heat. Press the beef into the pan in one flat layer and season with the salt, pepper and onion powder.
- Cook without stirring for 3 minutes, until the bottom is well browned. Break it into crumbles and cook 3 to 4 minutes more, until no pink remains. Drain off excess fat.
- Turn off the heat. Scatter the cheddar over the beef, cover the pan, and let it melt for 2 minutes.
- Divide the romaine among 4 bowls. Top with the cheesy beef, tomatoes and onion.
- Drizzle each bowl with the burger sauce and serve right away.
Estimated nutrition per serving
- Calories
- 481
- Total carbs
- 7 g
- Fiber
- 2.5 g
- Net carbs
- 4.4 g
- Protein
- 29.3 g
- Fat
- 37.2 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Keep the lettuce cold until the last minute. The contrast with the hot beef is half the fun.
- For meal prep, pack the beef, the vegetables and the sauce in separate containers so the lettuce stays crisp.
Substitutions
- Cheddar → Swiss cheese Same amount. Nutty, mushroom-burger style. Slightly lower in carbs.
- Chopped onion → sliced green onions Same weight. Milder bite.
- Add 4 slices cooked bacon, crumbled About 46 g. Adds smoky flavor, protein and fat, with almost no change in carbs.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Beef, vegetables and sauce in separate airtight containers, up to 4 days. Assembled bowls are best eaten the same day.
- Freezer
- Freeze only the cooked beef, up to 3 months. Lettuce, tomato and the sauce do not freeze well.
- Reheat
- Microwave the beef covered for 60 to 90 seconds, then add the cold toppings.
