Keto Burger Bowls!

Ingredients

• 1 Tbsp Avocado Oil (for searing the beef)
• 1 lb Ground Beef (80/20 lean‑to‑fat ratio for juiciness)
• 1 tsp Salt (seasoning)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Onion Powder (adds onion flavor)
• 0.5 tsp Garlic Powder (adds garlic flavor)
• 4 cups Romaine Lettuce (shredded, forms the bowl base)
• 0.5 cup Red Onion (diced)
• 0.5 cup Tomato (diced, seed removed for less moisture)
• 0.25 cup Pickles (sliced, adds acidity)
• 0.5 cup Shredded Cheddar Cheese (full‑fat for keto)
• 2 large Eggs (optional, fried sunny‑side up)
• 2 Tbsp Burger Sauce (store‑bought or homemade mayo‑ketchup‑mustard blend)

Instructions

1. Heat Oil

   Add 1 Tbsp avocado oil to a large skillet over medium‑high heat and let it warm until shimmering.

   Time: PT2M

   Temperature: medium‑high

2. Sear and Season Beef

   Add the 1 lb ground beef, press it down with the spatula to create contact, and immediately season with 1 tsp salt, ½ tsp pepper, ½ tsp onion powder and ½ tsp garlic powder. Brown, breaking it up as it cooks, until fully cooked through and nicely browned.

   Time: PT8M

   Temperature: medium‑high

3. Prepare Fresh Toppings

   While the beef cooks, dice ½ cup red onion, dice ½ cup tomato (seeds removed), slice ¼ cup pickles, shred ½ cup cheddar cheese, and shred or tear 4 cups romaine lettuce into bite‑size pieces.

   Time: PT5M

4. Fry Egg (Optional)

   In a separate small pan, heat a drizzle of oil over medium heat and fry 2 eggs sunny‑side up until the whites are set but the yolk is still runny, about 3 minutes.

   Time: PT3M

   Temperature: medium

5. Assemble the Bowl

   Divide the shredded lettuce into two bowls. Top each with half of the seasoned ground beef, then add the diced red onion, tomato, pickles, shredded cheese, and a fried egg if using. Drizzle 1 Tbsp burger sauce over each bowl and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

8 g

Fat

38 g

Fiber

3 g