Burger Bowl

This grilled burger bowl is the best way to get all of the flavors of a burger without the burger bun. Served over a bed of fresh lettuce, it's a healthier way to enjoy flavorful ground beef and your favorite burger toppings. It's one of those 30-minute meals that will become a favorite for burger night.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 6


Sweet Potato Fries 

  • 2 large sweet potatoes cut into matchsticks (Note 2) 
  • 2 Tablespoons olive oil 
  • 1 teaspoon seasoning salt (Note 3) 

Burger Bowls 

  • 1 ½ pounds ground chuck 80% lean (Note 4) 
  • 2 teaspoons seasoning salt 
  • 1 teaspoon EACH: paprika garlic powder, and onion powder 
  • ½ teaspoon fresh cracked black pepper 
  • 1 avocado sliced Dill pickles to taste 
  • ½ Red onion sliced 
  • 1 cup cherry or grape tomatoes halved 
  • 4-6 cups chopped romaine or butter lettuce 

House Sauce (Note 5) 

  • ½ cup mayonnaise 
  • 2 Tablespoons ketchup we used Primal Kitchen 
  • 1 teaspoon Worcestershire 
  • 2 teaspoons sriracha or BBQ sauce 
  • ½ teaspoon smoked paprika 
  • ½ minced shallot 
  • 1 clove garlic minced


  1. Preheat the oven to 425°F. Add the sweet potatoes to a large sheet pan and drizzle with 2 Tablespoons of olive oil and sprinkle with seasoning salt. Toss to coat. Bake in the preheated oven for 25 minutes, stirring halfway through, until the potatoes are fork-tender and crispy. 
  2. While they’re baking, grill the hamburgers. Form the ground beef into 6 (4-ounce) burger patties about 4 ½ inches in diameter and ¾ to 1 inch thick. Press your thumb into the center of each burger patty to form a small indent. 
  3. Preheat the grill to medium-high heat (400-425°F). Brush the grill grates clean and use tongs to wipe them down with a lightly oiled paper towel. 
  4. While it’s preheating, mix the seasonings together in a small bowl. Sprinkle both sides of the burger patties generously with seasoning. 
  5. Place the burgers on the hot grill grill with the lid closed for 4-5 minutes per side, or until the internal temperature reaches 160°F. Transfer the burgers to a clean plate or cutting board to rest while you assemble the burger bowls. 
  6. Divide the lettuce evenly between 4 bowls then top each with sliced avocado, sliced dill pickles, red onion, and sliced tomatoes. Top with the burger patty. 
  7. Mix together the sauce ingredient in a small bowl. Taste and season with salt as needed. Drizzle on top of the hamburger bowls before serving.


  • Note 1. Grill. Heat a heavy-bottom skillet, like a cast-iron skillet, over medium-high heat. Pan-sear the burger for 9-10 minutes, flipping halfway through. 
  • Note 2. Sweet Potatoes. You can peel the sweet potatoes or leave the skin on. This comes down to personal preference. 
  • Note 3. Seasoning Salt. We love to use Lawry’s seasoning salt. You can also use a combination of paprika, salt, and garlic powder. 
  • Note 4. Ground Beef. Choose a burger that is at least 20% fat for a tender, juicy burger. Lean hamburger is prone to drying out. We like to use ground chuck, but any type of ground beef will work. Form the patties yourself or purchase pre-made burger patties. 
  • Note 5. House Sauce. The inspiration for this sauce comes from this Smash Burger recipe by Pinch of Yum. It’s incredible. We changed it slightly to our taste!