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.

Ingredients:

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

• 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  

• 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

Cooking:

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.

Notes:

• 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!

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.