Burger bowls are an excellent way to enjoy hamburgers without all the carbs of the bun. This burger bowl recipe offers you a low-carb option.
I just sent out a huge soap order to an elementary school in Missouri. As a gift to myself for completing it in record time, I got a new grill. I love grilled chicken, hot dogs, ribs, and veggies, but my favorite is a grilled burger. But when it comes to eating them, all the veggies fall off. I know, I know, Deb-don’t pile so much on your burger! But that’s half the fun! I’ve come up with a simple way to avoid the fallout.
I love a good bun, but nowadays many people prefer a burger with no bun. This recipe offers you and your guests a popular low-carb option.
Burger Bowl Meat Choices
I prefer ground beef, but you can also use these other types of meat.
To make this type of burger, you’ll need something with some fat to it, but not too much. I use an 80/20% blend of beef, usually ground chuck. The fat will give you flavor and help to keep your meat moist. You can use a lower fat beef, but you may need to add some fat, such as coconut or olive oil. Lard or bacon grease works well too. If you prefer a drier blend of beef, like a 93/7%, you may need to baste it often.
Other Meat Burgers
Will pork work? Or Lamb? Or even bison? Yes, but again, you may need extra fat for burger bowls with these leaner meats. The same is true with chicken or turkey. For myself, I don’t like poultry as it tends to dry out quickly on the grill when ground.
Another choice is the new “meat alternative” burgers. Some, like those that are mostly soy or mushroom-based, do pretty well. But those that are more of a black bean base seem to fall apart. It may take some experimenting to get your meat alternative where you want it.
Burger Bowl Recipe
- Prep Time
- 15 minutes
- Active Time
- 10 minutes
- Resting Time
- 5 minutes
- Total Time
- 30 minutes
- 3 people
- Lunch or Dinner
- Estimated Cost
Mix all of this together in a bowl. I use gloves and get in there with my hands to be sure it’s all mixed well.
Cook the burger to your liking.
Let it rest then slice/dice up and add all your veggies.
I use a pound of ground beef for my burger bowls. This yields three 1/3 pound burgers before cooking. I prefer more meat in my burger bowls but you choose whatever you like.
Cooking The Burger
Once your burger bowl meat is ready, then you can portion it out and form your burgers. Make them whatever size you like. Set them aside for a few minutes until you have all of the burgers made. Next, press down in the center to make a well; this will keep your burger from being a ball shape.
Place your burger on a hot grill and cook for a few minutes. It should be brown and crispy but not burnt (hello Maillard reaction). Now flip your burger and cook the other side for another few minutes. Resist the urge to squish all the fat out with the spatula; it will dry out your burger.
When the burgers are done, place them on a platter and let them rest for 5 minutes or so. This resting time is crucial as it redistributes moisture and keeps the juice from flowing out when cut or bitten into.
Dressing Your Burger Bowl
Now for the fun part! Because you have a bowl, you can pile in grilled mushrooms, tomatoes, pickles, lettuce, jalapenos, or whatever you want without the danger of losing everything on your plate. I love lots of stuff on my burger (pickles, pickles, and more pickles) and now I can have that!
Do you have a favorite burger bowl recipe? What are your favorite toppings?