Burger Bowls

pretend you're at a cookout every day of the week

Happy Thursday! It’s still hotter than ever, so this month every recipe is going to be a cool, refreshing salad type thing. These Burger Bowls have a base of romaine lettuce, so you can enjoy all the taste of a burger without feeling too heavy. The burger sauce is everything- make sure you don’t skip it!

Also, this recipe is totally Whole30 friendly. I know many of us are thinking about September Whole30, so this is a great one to try now and have in your back pocket for later.

Get this prep done in less than an hour! Scroll to the bottom for the PDF of the meal plan, recipes, and grocery list.

MEAL PREP 101

I’m all about making things as easy as possible. So, unless I’m recipe testing, I almost never use measuring spoons. I haaaaate measuring spoons. You never have enough, they’re annoying to clean, they make a mess all over your countertop. Instead, I use this little system to use your hand to eyeball how much of each spice to add.

This week’s recipe would be a great one to practice this on, because it’s going to be delicious even if the ingredients aren’t precise.

If you’re nervous about it, you can also use a measuring spoon to measure one spice- like the 1/4 tsp of paprika on the sweet potato fries. See how much that was, and then try to match the same amount for the other spices I promise you, it’s still gonna turn out good.

YOUR MEAL PLAN

Get it here!

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THE RECIPE

Burger Bowls

Servings: 4 servings

Macros per serving: 372 cal, 17g fat, 23g carb, 5g fiber, 35g protein (I used 1.25 lb ground beef 96% lean)

Time: 35 minutes

Tools: 

• Cutting board

• Knife

• Large skillet

• Baking sheet

• Foil or parchment paper

Ingredients

• 1 large or 2 small sweet potatoes

• 1 tbsp oil

• ¼ tsp chili powder

• ¼ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp salt

• 1-1.5 lb ground beef

• ½ tsp garlic powder

• ½ tsp paprika

• ½ tsp chili powder

• ¼ tsp onion powder

• ½ tsp salt 

• 1.5 tbsp mayo 

• 1.5 tbsp ketchup

• 1-2 tbsp chopped pickles

• ½ tbsp mustard

• ½ tbsp coconut aminos

• Lettuce

• Tomatoes

• Red onion

Instructions

1. Preheat the oven to 425. Line a baking sheet with foil or parchment paper.

2. Peel the sweet potato. Cut into fry size pieces and add to the baking sheet. Add the 1 tbsp oil, ¼ tsp chili powder, ¼ tsp paprika, ¼ tsp garlic powder, and ¼ tsp salt. Stir to coat and spread in an even layer. Put in the oven and set the timer for 30 minutes.

3. Add the ground beef to a large skillet on medium heat. Add the spices: ½ tsp garlic powder, ½ tsp paprika, ½ tsp chili powder, ¼ tsp onion powder, ½ tsp salt. Cook until fully browned.

4. Make the burger sauce by mixing all of the ingredients: 1.5 tbsp mayo, 1.5 tbsp ketchup, 1-2 tbsp chopped pickles, ½ tbsp mustard, ½ tbsp coconut aminos.

5. Prep the veggies by washing and chopping the lettuce, washing the tomatoes, and slicing the onion.

SUBSTITUTIONS

• Add any toppings you like to customize this bowl! You can add cheese, jalapeños, pickles- really anything you normally have on a burger.

• You can use a russet potato for regular fries instead of sweet potato fries.

• This recipe is Whole30 friendly as long you use Whole30 compatible sauces.

STORAGE

• Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the veggies separate from the meat and fries.

• Store the burger sauce separately. I like using these containers.

REHEATING

• Remove the meat and fries from your meal prep container and add to a bowl. Reheat for 30 seconds-1 minute, stirring halfway through. Then add on the veggies and sauce.

REDUCE FOOD WASTE

• Leftover onion? Save it! Put it in a ziploc, or better yet, buy one of these reusable onion saver things. Use the rest of the onion for another recipe later this week or next.

  Full meal plan is below for paid subscribers!