A deconstructed low carb classic cheeseburger, great for meal prep or dinner any night of the week!
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.
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.
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.
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.
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.