Low Carb Burger IN A Bowl

Ingredients

• 4 slices Turkey Bacon (Can substitute regular pork bacon; slice in half after cooking)
• 1 pound Extra Lean Ground Beef (90% lean; can use 80% lean or ground turkey for lower fat)
• 0.5 teaspoon Salt (Fine sea salt)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 1 cup Cheddar Cheese (Sharp cheddar, grated)
• 1 head Iceberg Lettuce (Chopped; can substitute butter lettuce or romaine)
• 1 cup Cherry Tomatoes (Halved optional; keep whole for extra crunch)
• 0.5 cup Pickles (Dill pickles, sliced)
• 0.5 cup Red Onion (Thinly sliced; about half a large onion)
• 1 each Jalapeno Pepper (Sliced; remove seeds for less heat if desired)
• 0.25 cup Light Mayonnaise (Reduced‑fat mayo)
• 2 tablespoons Ketchup (Standard tomato ketchup)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Water (To thin the sauce)

Instructions

1. Prep Lettuce

   Wash the head of lettuce, pat dry, and chop into bite‑size pieces. Divide evenly among four salad bowls.

   Time: PT5M

2. Prep Tomatoes, Pickles, Onion & Jalapeno

   Slice cherry tomatoes (halves optional), slice pickles, thinly slice half a red onion, and slice the jalapeno (remove seeds if less heat is desired). Distribute each topping among the bowls, leaving jalapeno aside for later.

   Time: PT5M

3. Make the Sauce

   In a medium bowl combine 1/4 cup light mayo, 2 tbsp ketchup, 1 tbsp Dijon mustard, and 1 tbsp water. Whisk until smooth.

   Time: PT2M

4. Grate Cheese

   Grate 1 cup sharp cheddar cheese and set aside.

   Time: PT1M

5. Cook Bacon

   Heat the large skillet over medium‑high heat. Add the turkey bacon slices and cook 6‑7 minutes, turning occasionally, until crisp. Transfer to a plate and let cool before cutting each slice in half.

   Time: PT7M

   Temperature: Medium‑high

6. Season and Form Beef Balls

   In a large bowl combine the 1‑lb ground beef with ½ tsp salt and ½ tsp black pepper. Mix gently until just combined. Divide into eight equal portions and roll each into a ball.

   Time: PT4M

7. Cook First Batch of Patties

   Increase skillet heat to high. Add four beef balls, let the pan heat 1‑2 minutes, then smash each ball with a spatula into a thin patty. Cook 1‑2 minutes per side until browned. Remove, place on a plate, and immediately sprinkle half of the grated cheese on each patty.

   Time: PT5M

   Temperature: High

8. Cook Second Batch of Patties

   Repeat the smashing and cooking process with the remaining four beef balls. Add the remaining cheese to these patties as well.

   Time: PT5M

   Temperature: High

9. Assemble the Burger Bowls

   Place two cheese‑topped patties on each prepared salad bowl. Top each with two half‑slices of cooked bacon, the sliced jalapeno, and a generous drizzle of the sauce. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

215

Protein

20g

Carbohydrates

8g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Turkey Bacon: Regular pork bacon
• Instead of Extra Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Cheddar Cheese: Mozzarella, Pepper Jack
• Instead of Iceberg Lettuce: Butter lettuce, Romaine lettuce
• Instead of Cherry Tomatoes: Grape tomatoes, Diced regular tomatoes
• Instead of Pickles: Cucumber slices, Relish
• Instead of Red Onion: White onion, Shallots
• Instead of Jalapeno Pepper: Pickled jalapenos, Banana peppers
• Instead of Light Mayonnaise: Regular mayonnaise, Greek yogurt
• Instead of Ketchup: Tomato paste thinned with water
• Instead of Dijon Mustard: Whole grain mustard

Equipment Needed

• Large Skillet
• Medium‑Sized Bowl
• Large Mixing Bowl
• Cutting Board
• Chef's Knife
• Spatula
• Measuring Cups and Spoons
• Salad Bowls (4)
• Plate
• Mason Jars (optional) (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Cooking bacon to the right crispness without burning
• Smashing the beef balls thinly and quickly to achieve a crispy patty
• Seasoning the ground beef evenly
• Assembling the bowl while the patties and bacon are still hot

Chef Tips from the Video

• Use ice‑cold water on the lettuce after washing to keep it extra crisp.
• For extra flavor, add a pinch of smoked paprika to the beef seasoning.
• If you like extra heat, toast the jalapeno slices quickly in the skillet before adding to the bowl.

Troubleshooting

Storage

Refrigerator: Store assembled bowls (without hot patties) in airtight containers for up to 5 days. Keep sauce, cooked patties, and bacon separate if you plan to reheat.

Freezer: Freeze cooked patties or raw beef balls in zip‑top bags for up to 3 months. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and store it in a small jar; it keeps for 5 days refrigerated.
• Layer the dressing, veggies, and cooked toppings in a Mason jar for a ready‑to‑go meal.
• Freeze raw beef balls or cooked patties and reheat in a skillet or microwave.

Frequently Asked Questions