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!

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.

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!