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Bacon Cheeseburger Bowls

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

Course Main Course, Salad
Cuisine American
Keyword bacon, bowl, cheeseburger, lettuce, meal prep
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 Bowls
Author Star @ the skinny-ish dish

Ingredients

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

Instructions

The Burger Sauce Part:

  1. 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:

  1. 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:

  1. 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:

  1. Prepare veggies. Slice the cucumbers/red onions/pickles/romaine or whichever vegetables you are using in your burger bowl/

Bowls:

  1. 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. 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.

Recipe Notes

Makes 4 burger bowls

WW Green: 8 Points | WW Blue: 8 Points | WW Purple: 8 Points 

About 360 calories | 14.5g fat, 6g saturated fat, 10g carbs, 10g net carbs, 3g sugar, 0g added sugar, 0g sugar alcohols, 30g protein

(the calories/points may change a bit depending on your personal preference of veggies and brands of ingredients)