Bacon Cheeseburger Bowls
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Bacon Cheeseburger Bowls are everything you love about a loaded Bacon Cheeseburger, sans
bun. These Burger Bowls are so quick and easy to throw together, they might just be the best
meal prep for busy life!
I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own.
If you’ve been following along for a while, then you already know that I’m a huge fan of putting my food in big bowls and creating those “perfect bites” by mixing it all together. I started making “burger bowls” years ago after going out to one of my favorite burger joints. I’d order a side salad and a big burger with all the toppings (except the bun), cut everything up, and stir it together. It was my attempt at being a lil bit healthier while going out for dinner… and boy, it was good! These days, I make homemade cheeseburger bowls because they’re a healthier, quick, easy, and a delicious meal prep option! And when I prepare a few meals in advance for those extra busy days (and nights), I always end up thanking myself later.
Why Laura’s Lean Ground Beef?
I’ve partnered with Laura’s Lean Beef to create an incredible meal prep recipe for y’all to make. I’m ALWAYS in the mood for a cheeseburger, so I decided to make a version that’s lower carb, delish, and skinny-ish! I know you’ll LOVE these Bacon Cheeseburger Bowls. I pack ‘em full of flavorful ground beef, a creamy burger sauce, a little bacon n’ crispy onion mix, and of course, we balance it all out with lots of vegetables like romaine, tomatoes, cucumbers, red onions, and cabbage. SO DREAMY. I could eat this every day!
Unlike most other beef that’s labeled “natural”, Laura’s Lean beef is a “never ever.” This means their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics, and are always vegetarian fed! #NvrEvr It’s the perfect balance of superior taste and nutrition. I ALWAYS have Laura’s 96% lean and Laura’s 92% lean in my fridge and/or freezer. It’s one of the most versatile proteins to make meals with. You can even check out their site and order in bulk, to get it shipped directly to your doorstep! I love buying meat in bulk and then sticking it in the freezer. It always comes in handy! So easy to thaw it, and then throw together these burger bowls… or tacos, meatloaf, meatballs, spaghetti night, lasagna… the options are almost endless!
Let’s get into the kitchen and make these Bacon Cheeseburger Bowls!
Start off by throwing a pound of the 96% lean ground beef into a hot, lightly sprayed pan. As you take your spatula and start to break up the meat a bit, sprinkle on your favorite burger seasoning. I use one of 2 choices: either A) a mixture of garlic powder, kosher salt, pepper, and onion powder, or B) 2 tsp Low-sodium Montreal Steak seasoning. Just look how great this beef is!
When the ground beef is mostly cooked, add 1 tbsp each of mustard and ketchup, and 2 tsp of Worcestershire sauce. Stir together until incorporated. Add in 1/2 cup water, reduce to a simmer, and continue to cook until meat is browned. Remove from pan and set aside.
Wipe out the pan you just cooked the meat in, spray a bit with avocado oil cooking spray, and then add 10 tbsp of cooked and crumbled bacon, and about 10 tbsp of crispy fried onions. Cook for just a minute or two. This step isn’t necessary, but it helps bring out the flavors. When it’s done, set that aside. You can also prepare 10 slices of center cut bacon and crumble it.
How to make Cheeseburger Sauce:
Stir together the ingredients below and refrigerate and let the flavors meld for at least an hour before serving.
- 1/4 c. light mayo
- 1/4 c. plain nonfat Greek yogurt
- 1 tbsp dill relish (not sweet) if you can’t find dill then you can mince up a couple slices of dill pickles
- 2 tbsp low sugar ketchup
- 1 tsp each yellow mustard AND Worcestershire sauce
- 1/2 tsp onion powder
- 1/4 tsp roasted garlic powder
- 1/4 tsp Lawry’s seasoned salt
You’re going to want to keep that little sauce recipe in your back pocket. During the summer, when Eric grills burgers, this sauce is always on the side. So good, I could almost drink it!
Next, wash and chop any vegetables you want. For these Bacon Cheeseburger Bowls, I really like the combination of thinly sliced red onion, cherry tomatoes, cucumbers, and pickles! You might think cucumber is an odd choice, but we all really love cucumber in this house. I add it to just about every salad- or bowl-type situation that I can! Avocado or red peppers would be a great addition as well. I also chop up a head of romaine (about four-five cups total) and throw in a few cups of pre-shredded cabbage slaw (without dressing) in with it.
If I’m prepping ahead of time to have a “ready to go dinner” I’ll just put everything into separate containers. Sometimes I’ll even save the meat to prep the night of since it takes about 5 minutes total to cook.
Cheeseburger Bowl Container Prep:
In your meal prep container, line the bottom with a couple layers of paper towel. This keeps extra moisture down, and helps the lettuce and vegetables stay crisp.
- Slice vegetables into small bites, and make sure they aren’t “wet” when you put them into the container.
- Add 2 cups romaine/cabbage mix into bowl + about 1/2-3/4 cup of whatever veggies you love on top of the paper towel layer.
- Don’t cut cherry tomatoes open until ready to eat.
- Place seasoned ground beef, bacon, and crispy onions in a small bag or container to keep separate.
- Keep cheese and burger sauce in small separate containers.
- Close tightly and store for up to 5 days.
Goodness, aren’t they gorgeous? They taste even better than they look.
Be sure to go grab (or order) Laura’s Lean Beef, and make these Bacon Cheeseburger Bowls SOON.
Printable recipe below! Don’t forget to tag me on Instagram or Facebook if you share a photo of your Bacon Cheeseburger Bowl. I love to see it!
Bacon Cheeseburger Bowls
The Burger Part:
- 1 lb Laura's Lean Beef, 96% lean 4% fat uncooked
- 1 tsp low sodium Montreal steak seasoning (your favorite burger seasnoing will work or mix of salt pepper and garlic powder)
- 1 tbsp each no sugar added ketchup and yellow mustard
- 2 tsp Worcestershire Sauce
- 1/2 cup water
- cooking spray I prefer avocado or olive oil spray
The Bacon n’ Crispy Onions:
- 8 tbsp cooked and crumbed bacon ( fresh center cut bacon cooked and crumbled or real bacon bits would work to save time)
- 8 tbsp Crispy Onions
- cooking spray
The Classic Burger Sauce :
- 1/4 c light mayo
- 1/4 c nonfat Greek yogurt
- 2 tbsp no sugar added ketchup
- 1 tsp yellow mustard
- 1 tbsp dill relish (not sweet relish-if you can't find dill relish chop up dill pickles real fine)
- 1 tsp Worcestershire Sauce
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Lawry's seasoned salt (salt & pepper if you can't find Lawry's but it should be in the spice section of your store)
The Veggie/Toppings: Part
- 4 cups romaine washed, dried, chopped
- 4 cups cabbage (i use the already shredded coleslaw mix from the produce section)
- about 4 cups (or however much you want) your choice of favorite burger veggie toppings (i prefer pickles, red onion, cucumber, cherry tomatoes)
- 8 tbsp reduced fat sharp cheddar
The Burger Sauce Part:
- Whisk together all the ingredients listed for the sauce really well. Tightly cover and refrigerate for AT LEAST an hour before serving to let the flavors meld together.
The Burger Part:
- Lightly spray a medium hot pan with cooking spray and add ground beef. Break apart with spatula and add seasoing. When it's mostly browned and broken apart add ketchup, mustard, worcestershire sauce, and 1/2 cup water. Reduce to a simmer and cook until meat is browned. Remove from pan, set aside.
The Crispy Onion n’ Bacon Part:
- Wipe out the pan from the burger you just cooked. Over medium heat add in the crispy onions and bacon. Cook until heated through for just a minute or two. Heating these together is optional, but I think it just tastes better. You don't have to heat them at all. You could also use one or the other or none at all.
The Veggie Part:
- Prepare veggies. Slice the cucumbers/red onions/pickles/romaine or whichever vegetables you are using in your burger bowl/
- Divide up the ground beef (about 2.5 oz or 1/2 cup packed), burger sauce (2 heaping tablespoons), cheese (about 2 tbsp) veggies (about 2 cups romaine/cabbage mix + however many extra veggies/pickles/tomatoes you'd like), and crispy bacon and onions (heaping 2 tbsp) into each bowl and enjoy! Store leftovers seperatley.
Meal prep container tips:
- 1. If prepping into meal prep containers: prepare four meal prep containers by lining the container with a couple of paper towels this keeps moisture out and the vegetables crisp and fresh. 2. Add 2 cups romaine/cabbage mix into container + about 1/2-3/4 cup of whatever veggies you love on top of the paper towel layer/or bowl. Don’t cut cherry tomatoes open until ready to eat.3. Place seasoned ground beef, bacon, and crispy onions in a small bag or container to keep separate.Keep cheese and burger sauce in small separate containers. Close tightly and store for up to 5 days.
I’ve had this recipe bookmarked for months and after finally trying it I can’t believe it took me so long to try it. For me, this bowl has all the flavors of summer without the heaviness.
Hi Ashley ! I’m so happy you finally gave’m a try and loved them too! =) Thanks for letting me know and rating!