Description
This fully loaded burger bowl transforms the classic burger into a low-carb, bun-free meal with seasoned beef, creamy guacamole, and a tangy special sauce atop crisp romaine lettuce. It's Whole30, paleo, and keto-friendly.
Ingredients
- 1 pound lean ground beef
- 4 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon avocado oil or melted refined coconut oil
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons pure maple syrup or 1 tablespoon coconut aminos
- 1 tablespoon dill pickle relish
- 2 teaspoons dried minced onion
- Pinch of crushed red pepper flakes
- Pinch of salt
- 2 medium avocados, pitted and peeled
- ½ tablespoon fresh lemon juice
- ½ teaspoon salt
- 4 cups chopped romaine lettuce
- ½ cup diced red onion
- ½ cup sliced dill pickles
- 1 cup halved cherry tomatoes
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, maple syrup or coconut aminos, dill pickle relish, dried minced onion, crushed red pepper flakes, and salt to make the special sauce. Set aside.
- In another bowl, mash the avocados with lemon juice and salt until creamy to make the guacamole. Cover and refrigerate.
- Heat avocado oil in a large skillet over medium heat. Add the ground beef, garlic powder, and salt. Cook until browned and crumbled. Drain any excess fat.
- Divide chopped romaine lettuce among four bowls. Top each with ground beef, red onion, dill pickles, cherry tomatoes, a dollop of guacamole, and drizzle with special sauce.
Notes
- Use compliant ingredients for Whole30 versions, such as approved mayonnaise and ketchup.
- Store components separately and assemble just before eating.
- Customize with additional toppings like jalapeños, sautéed mushrooms, or a fried egg.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
