Description
Craving a cheeseburger but don’t want the bun? These high-protein cheeseburger bowls pack the same savory goodness—seasoned ground meat, melty cheese, crunchy veggies, and a tangy burger-style sauce—into a bowl that’s perfect for meal prep or a quick weeknight dinner. They’re low-carb, loaded with protein (30g+ per serving when built as shown), and super adaptable—swap proteins, add avocado or bacon, or keep it lean with turkey.
Ingredients
Protein
- 1 lb lean ground beef or ground turkey (about 90% lean)
- Salt, black pepper, garlic powder, onion powder (to taste)
Base options
- Chopped lettuce (about 4 cups)
- OR cooked grains/alternatives: 2 cups quinoa, brown rice, or cauliflower rice
Toppings
- 1 cup cherry tomatoes, halved
- ½ cup dill pickles, sliced
- ½ red onion, thinly sliced
- 1 cup shredded cheddar or American-style cheese
Optional extras
- 1 avocado, sliced
- 4 strips cooked bacon
- Sliced jalapeños
- 4 fried eggs
Burger-style sauce
- ½ cup low-fat Greek yogurt
- 1 tbsp mustard
- 1 tbsp ketchup
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
Instructions
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Cook the meat: Heat a skillet over medium. Add the ground beef or turkey and season with salt, pepper, garlic powder, and onion powder. Break the meat up and cook until browned and no pink remains (about 8–10 minutes). Drain excess grease if there’s a lot.
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Prep your base: Chop the lettuce if you’re going low-carb, or cook your chosen grain (quinoa, brown rice) or cauliflower rice according to package directions. Keep warm.
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Get toppings ready: Halve the cherry tomatoes, thinly slice the pickles and red onion, shred your cheese, and prepare any optional add-ins like avocado, bacon, or jalapeños.
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Make the sauce: Whisk together the Greek yogurt, mustard, ketchup, garlic powder, paprika, salt, and pepper until smooth. Taste and tweak the seasoning.
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Assemble: Layer your bowl starting with the base, then a generous scoop of the cooked meat, followed by veggies and cheese. Drizzle the burger sauce over the top.
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Finish (optional): Add a fried egg, a few bacon strips, or extra avocado slices if you want more richness and protein.
Notes
- Handy notes & swaps
- Protein swaps: Use ground chicken, turkey, or a plant-based crumble instead of beef. If you choose turkey, add a splash of oil while cooking to keep it from drying out.
- Make it vegan: Replace the meat with seasoned lentils or a walnut-lentil blend, use dairy-free cheese, and swap the yogurt sauce for a cashew or vegan mayo–based dressing.
- Southwest twist: Toss in black beans, corn, and swap the sauce for a chipotle mayo for smoky heat.
- Breakfast version: Top warm bowls with a fried egg and serve with hash browns for a morning-friendly power meal.
- Storage & reheating
- Keep components in separate containers for best texture—meat, base, and sauce apart.
- Refrigerate up to 3–4 days. Greens will stay freshest if packed right before eating.
- Freeze cooked meat in portions for 2–3 months; thaw overnight in the fridge. Don’t freeze fresh lettuce.
- Reheat meat gently in a skillet or microwave with a splash of water to prevent it from drying out.
- Quick tips
- Don’t overcook the meat—pull it off the heat as soon as it’s browned to keep it juicy.
- Serve sauce on the side if you’re packing lunches to avoid soggy greens.
- Adjust the macros by adding quinoa or avocado for carbs/fats if you need them.
- Crisp factor: Sprinkle crushed tortilla chips or toasted nuts on top for crunch.
- Final thoughts
- These bowls are a zero-fuss way to enjoy cheeseburger flavors without the bun—and they scale beautifully for meal prep. Whether you’re cutting carbs, chasing protein goals, or just want a simple, tasty dinner, this recipe makes it easy. Mix and match bases, proteins, and toppings to keep things interesting all week long. Ready to meal-prep a batch? You’ll thank yourself on busy days.