Bunless Bacon Cheeseburger Bowl
All the flavors of a classic bacon cheeseburger served over crisp lettuce instead of a bun, keeping it low-carb and satisfying. Topped with cheddar, pickles, and a tangy burger sauce.
Ingredients
- 1 lb 80/20 ground beef
- 6 strips bacon strips
- 1 cup shredded cheddar cheese
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup dill pickle slices
- 1/2 onion yellow onion, finely diced
- 1/4 cup mayonnaise
- 2 tsp yellow mustard
- 2 tbsp sugar-free ketchup (or regular)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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1
Cook 6 strips bacon strips in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper-towel-lined plate, then crumble when cool. Reserve 1 tablespoon of drippings in the skillet.
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2
In a small bowl, whisk together 1/4 cup mayonnaise, 2 tsp yellow mustard, and 2 tbsp sugar-free ketchup (or regular) to make the burger sauce. Set aside.
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3
Increase the skillet heat to medium-high. Add 1/2 onion finely diced yellow onion and cook in the reserved drippings for 2 minutes until softened.
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4
Add 1 lb 80/20 ground beef to the skillet. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Break the meat apart and cook until browned and cooked through to an internal temperature of 160°F (71°C), about 6-7 minutes. Drain excess fat if needed.
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5
Divide 4 cups chopped romaine lettuce among four bowls. Top with the hot beef, crumbled bacon strips, 1 cup shredded cheddar cheese, 1 cup halved cherry tomatoes, and 1/2 cup dill pickle slices.
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6
Drizzle the burger sauce over each bowl and serve immediately.