Loaded Burger Bowl Recipe
GLUTEN FREE II DAIRY FREE II SESAME FREE II FISH FREE II SHELLFISH FREE II SOY FREE II EGG FREE II PALEO II KETO II SUGAR FREE
These healthy burger bowls come packed with all the classic toppings and a generous drizzle of creamy special sauce. You can pile on as many veggies or extras as you like, making each bowl your own. The sauce brings everything together, giving you that true burger bite without the mess.
Loaded Burger Bowls strike the perfect balance. You get all those familiar, crowd-pleasing cheeseburger flavours, but without the soggy bun and greasy fingers. Kids love them, and you can load them up with your favourite toppings. Dinner just got a lot more fun (and a lot less messy).
A deconstructed burger bowl, customise it however you like. This is undoubtedly a crowd pleaser and doesn't take too long to put together, making it perfect for a midweek meal.
Notes on ingredients for loaded burger bowl
Minced beef
I used minced beef for this burger bowl recipe, but there’s no reason why you can’t use minced lamb, pork, turkey or chicken.
Potatoes
I whipped up some homemade potato wedges for my burger bowl, and let me tell you, it was worth the effort. But you can just as easily grab a bag of frozen wedges or chips if you're short on time. No one’s judging! If you go the homemade route, Maris Piper or King Edward potatoes work a treat. They’re soft inside and crisp up nicely. For the seasoning, I tossed mine with fajita spices, but Cajun mix works well too.
Don’t forget the garlic and onion powder for extra flavour. Using frozen potatoes? Sprinkle them with the same spices and a good glug of olive oil before baking. Easy, tasty, and perfect with this burger bowl recipe.
Cheese
I went with Cathedral City plant-based cheese, but honestly, pick whichever cheese you fancy. There’s a wild selection in shops these days, but most of them taste pretty awful. If you haven’t given Cathedral City a go, I think it’s the least tragic option out there. The rest tastes like evil, im not kidding!
Salady bits
I used crinkle-cut pickles. I think anything crinkle cut looks so cute. Sweet corn, onions, tomatoes, lettuce, and cheese. I love this recipe for loaded burger bowls because you can add whatever toppings you like. Some other great suggestions would be:
Crispy streaky bacon
Jalapenos
Grilled veggies like peppers, courgettes, red onion, mushrooms
A fried egg
Shredded cabbage or carrot
Avocado
Crispy fried onions like the ones you sprinkle on top of salads
Black beans, adzuki beans, chickpeas
Sauce ingredients
I grabbed some mayo, a splash of tomato ketchup and a squeeze of sriracha. Sriracha packs a punch, so I only used a small amount. You can substitute any hot sauce, such as Tabasco, or skip the heat altogether if that's your preference. It’s all about what you like. To make this egg-free, use vegan mayo or try my recipe for vegan mayo here.
Ingredients
Why I love this recipe for burger bowls
It’s super quick to make, and everyone will love them!
Perfect for a weeknight dinner as it’s so simple to throw together.
You can customise these burger bowls and add any toppings you prefer.
It's a lot less messy than eating a burger, and you don't have greasy fingers.
I love deconstructing recipes to make them a little quirky and different. This recipe is no different. I love it!
It might seem a bit odd at first, but trust me. You haven’t truly enjoyed comfort food until you’ve tried hot, crispy potatoes loaded with your favourite burger toppings. Add a big spoonful of rich, homemade burger sauce, and you’ve got a meal that grabs everyone’s attention. This dish brings pure comfort with a playful twist and a punch of flavour. Admit it, you’re a little curious now. Besides tasting incredible, it’s also ridiculously simple to throw together. No need to fuss with side dishes, and it’s easy to tweak for anyone with special diets.
Faq’s
What is a loaded burger bowl?
A loaded burger bowl swaps the bun for a bowl. It layers burger beef, fresh veggies, cheese, pickles and burger sauce for a low-carb twist on the classic burger.
How do I store leftovers?
Store each topping in its own airtight container in the fridge. Eat within three days for best results.
Can I reheat a burger bowl?
Reheat only the cooked beef in the microwave or a pan. The fresh toppings, such as lettuce and tomato, should remain cold.
Can I use a different dressing?
Yes, swap the burger sauce for ranch, BBQ sauce or plain ketchup and mustard. Customise it to your taste. Just ensure you read the labels to ensure that the ingredients are compliant with your diet.
Can I make this burger bowl ahead of time?
Yes, cook the beef and prep the veggies ahead of time. Keep each topping separate in the fridge and assemble just before eating so everything stays crisp.
How can I prevent the beef from becoming tough?
Don’t overcook it. Brown the beef until just cooked through, then turn off the heat. Leaving it on too long makes it chewy.
Can I make it dairy-free?
Swap regular cheese for a plant-based one or skip it. Be sure to check that your chosen burger sauce is dairy-free too.
Got a question you don’t see here? Leave a comment below!
Makes 2 portions - 45 mins prep & cooking time
Step by Step
Recipe
Beef
1 tbsp olive oil
70 g white onion
250 g minced beef or lamb
1/2 tsp onion powder
1/2 tsp garlic powder
1.5 tsp sweet smoked paprika
1/2 tsp cumin
salt and pepper
Potato wedges
250 g potatoes washed and cut into wedges
2 tbsp olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp either fajita seasoning or Cajun seasoning
salt/pepper
Salad bits -These are approximate measurements you might want to use less or more, depending on your preference.
A bag of mixed-leaf lettuce or iceburg/ baby gem
85 g sweetcorn - frozen or tinned
4 tbsp pickles
100 g grated or crumbled cheese of choice
10 cherry tomatoes sliced in half
1/2 red onion diced
Burger sauce
4 tbsp mayo
2 tbsp ketchup
1/2 tsp sriracha
Method
Preheat the oven to 200 °C (400°F) or gas mark 6.
Line a baking tray and, with your fingers, toss the ingredients for the potato wedges on the tray lined with parchment paper so they're all evenly coated. Bake for 25-35 minutes in the middle of the oven until golden brown and crispy. Check on the potatoes halfway through so you can toss them to ensure even cooking.
While the potatoes are cooking, brown the beef with the onions and olive oil for about 20 minutes on a high heat. I actually prefer using a wok for this, as it helps mix and break up the minced beef so it doesn’t clump together while cooking. Add the spices halfway through, along with the salt and pepper. Once cooked, set it aside.
Prepare the salad bits, and mix the sauce ingredients in a small bowl.
Once the beef and potatoes are ready, you can assemble all the ingredients in a large bowl.
Start with a base of lettuce, then add the rest of your ingredients either side by side or just pile them on top for a rustic look. Finish with the cooked minced beef and potatoes. Drizzle over the burger sauce, and voilà, go and nosh!
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