On days when you crave a juicy cheeseburger but want to skip the heavy bun and carbs — this burger-bowl salad comes to the rescue. Imagine the sizzle of seasoned beef hitting the skillet, the salty tang of pickles, the sharp bite of cheddar, and a creamy, slightly sweet special sauce that brings it all together. As you toss it all over crisp romaine leaves, the kitchen fills with savory, comforting aromas, and each forkful delivers crunchy lettuce, warm beef, melty cheese, and that familiar burger-bowl sensation. It’s everything you love about a burger — but fresh, light, and guilt-free.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: ~20 minutes
- Servings: 4
- Cuisine: American / Low-Carb
- Course: Main / Salad Bowl
Ingredients
For the Burger Salad:
- 1 lb (450 g) lean ground beef (85/15 or 90/10)
- 1 tsp sea salt
- ¼ tsp freshly ground black pepper
- 5 cups chopped romaine lettuce (or iceberg lettuce)
- 1 cup chopped Roma tomatoes (optional but adds freshness)
- ¾ cup shredded sharp cheddar cheese
- ½ cup dill pickles, diced (or sliced then chopped)
- ¼ cup thinly sliced red onion (optional, for extra bite)
- 1 tbsp sesame seeds (optional, for a subtle nutty crunch)
For the Tangy Special Sauce:
- ½ cup mayonnaise (or avocado-oil mayo for lighter version)
- 2 tbsp chopped dill pickles (or sugar-free pickle relish)
- 1½ tsp yellow mustard
- 1 tsp white vinegar (or apple-cider vinegar)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp low-carb sweetener (like monk fruit or erythritol) — optional, balances tang and savory
- Pinch of salt and pepper (to taste)
Instructions
- Cook the beef: Heat a skillet over medium-high. Add the ground beef, salt, and pepper. Cook until browned and cooked through, breaking it apart with a spatula as it cooks (~8–10 minutes). Once done, drain excess fat and set beef aside to cool slightly.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, chopped pickles (or relish), mustard, vinegar, smoked paprika, garlic powder, onion powder, sweetener (if using), salt and pepper. Taste and adjust seasoning if needed — the sauce should be creamy, tangy, and a little sweet.
- Assemble the salad: Divide chopped lettuce among four bowls. Over each, sprinkle a little shredded cheddar and a few diced pickles and red onion. Add a generous portion of the warm ground beef. Top with tomatoes if using.
- Dress & garnish: Drizzle the special sauce generously over each bowl. Sprinkle with sesame seeds for a hint of crunch. Toss gently if you like, or serve layered so textures stay distinct.
- Serve immediately: The contrast between warm beef and cool, crisp lettuce is part of the magic — enjoy right away while beef is warm and cheese is melty.
💡 Tips & Variations
- Turkey or chicken option: Swap beef with ground turkey or chicken for a leaner meal — still great flavor with lighter texture.
- Dairy-free twist: Use dairy-free cheddar-style shreds or skip cheese altogether; increase pickles or add diced avocado for richness.
- Extra crunch: Add chopped celery or thin-sliced cucumber for more freshness and crunch.
- Meal-prep friendly: Cook beef and store separately. Chop veggies and mix sauce. When ready to eat, assemble bowls and dress — keeps salad crisp and fresh.
- Spicy version: Add a pinch of chili flakes or a dash of hot sauce to the special sauce for a spicy burger-bowl kick.
🍽️ Nutrition Facts (Approximate per Serving)
- Calories: ~ 430 kcal
- Protein: ~ 27 g
- Carbohydrates: ~ 8 g
- Fat: ~ 30 g
- Fiber: ~ 2 g
- Sugar: ~ 2 g
- Sodium: ~ 950 mg
(Carbs and sodium will vary depending on pickles and cheese used.)
Ingredients
Method
- Cook the beef: Heat a skillet over medium-high. Add the ground beef, salt, and pepper. Cook until browned and cooked through, breaking it apart with a spatula as it cooks (~8–10 minutes). Once done, drain excess fat and set beef aside to cool slightly.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, chopped pickles (or relish), mustard, vinegar, smoked paprika, garlic powder, onion powder, sweetener (if using), salt and pepper. Taste and adjust seasoning if needed — the sauce should be creamy, tangy, and a little sweet.
- Assemble the salad: Divide chopped lettuce among four bowls. Over each, sprinkle a little shredded cheddar and a few diced pickles and red onion. Add a generous portion of the warm ground beef. Top with tomatoes if using.
- Dress & garnish: Drizzle the special sauce generously over each bowl. Sprinkle with sesame seeds for a hint of crunch. Toss gently if you like, or serve layered so textures stay distinct.
- Serve immediately: The contrast between warm beef and cool, crisp lettuce is part of the magic — enjoy right away while beef is warm and cheese is melty.
Notes
- Protein: ~ 27 g
- Carbohydrates: ~ 8 g
- Fat: ~ 30 g
- Fiber: ~ 2 g
- Sugar: ~ 2 g
- Sodium: ~ 950 mg
FAQs
1: Can I make this salad in advance?
Yes — cook the beef and store separately, chop veggies, and keep sauce in a sealed jar. Combine and dress just before serving to keep lettuce crisp.
2: Is this salad keto- and gluten-free friendly?
Absolutely — it uses no bread, no wheat, and skips high-carb condiments, so it fits keto and gluten-free diets when using low-carb pickles/relish.
3: How do I store leftovers?
Store beef and sauce separately in airtight containers in the fridge for up to 3–4 days. Keep lettuce and fresh veggies separate; assemble only when ready to eat.
4: Can I make this dairy-free?
Yes — omit the cheddar or substitute with a dairy-free cheese alternative for a dairy-free version.
