Name: Deconstructed Burger Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb ground beef (80/20 for flavor; 90/10 if you prefer leaner); 2 cup mixed salad greens (Romaine or baby spinach can be used for sturdier greens.); 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/4 cup red onion, thinly sliced (Soak in cold water to reduce sharpness.); 1 medium avocado, sliced (Slice just before serving to prevent browning.); 1/2 cup shredded cheese (optional — cheddar, American, or pepper jack) (Can be omitted for a lower-carb option.); 1/4 cup burger sauce (store-bought or homemade) (Substitute with ketchup + mayo + pickle relish or BBQ sauce if needed.); to taste Salt and pepper (Adjust according to preference.)

I grew up calling this a “burger-salad,” and it’s one of those recipes that feels like dinner and a fresh salad all at once. Deconstructed Burger Bowls give you all the familiar burger components—seasoned ground beef, cheese, pick-your-sauce—without the bun. They’re fast, lower-carb if you skip the cheese, and perfect for nights when you want the comfort of a burger but less cleanup.

I sometimes batch-cook the beef on Sunday and assemble bowls through the week; they stay lively and ready in under 10 minutes. If you like one-pot comfort meals, you might also enjoy a warm soup version like this crock-pot cheeseburger soup for colder nights.

Why you’ll love this dish

This recipe hits the sweet spot between convenience and nostalgia. It’s:

Fast: ground beef cooks in under 10 minutes.
Flexible: make it lean, cheesy, spicy, or dairy-free.
Crowd-pleasing: kids recognize the burger flavors; adults appreciate the salad balance.
Budget-friendly: pantry-friendly ingredients and minimal waste.

This bowl is ideal for weeknight dinners, casual meal prep, or a light weekend lunch. Because the components stay separate, it’s a great “build-your-own” option for families.

“Comfort of a cheeseburger, freshness of a salad — every bite is the best of both worlds.”

I also like how this recipe pairs with other homestyle casseroles; if you’re serving a crowd, consider adding a heartier side like this crockpot hamburger potato casserole.

Step-by-step overview

Quick overview so you know what to expect:

Brown and season the ground beef until nicely caramelized.
Toss salad greens with tomatoes, cucumber, and red onion.
Slice avocado just before serving to keep it bright.
Layer warm beef over the greens, drizzle burger sauce, and top with shredded cheese if using.

This keeps prep simple: cook the beef while you assemble the salad, then combine and serve immediately.

What you’ll need

Key ingredients

1 lb ground beef (80/20 for flavor; 90/10 if you prefer leaner)
2 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1 avocado, sliced
1/2 cup shredded cheese (optional — cheddar, American, or pepper jack)
1/4 cup burger sauce (store-bought or homemade)
Salt and pepper to taste

Notes and substitutions:

Swap ground turkey or plant-based crumbles for a lighter or vegetarian option.
Use romaine or baby spinach if you prefer sturdier greens.
For a tangy kick, mix a little pickle brine into the burger sauce.

Step-by-step instructions

Heat a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon.
Cook until there’s no pink and the edges start to brown, about 7–9 minutes. Season with salt and pepper and taste; adjust seasoning.
While the beef cooks, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl and toss gently.
Slice the avocado just before serving to prevent browning and arrange on top of the greens.
Spoon the hot cooked beef over the salad. Drizzle 1/4 cup burger sauce evenly across the bowls.
Sprinkle shredded cheese over the warm beef if using—allow it to soften or briefly melt from the heat. Serve immediately.

Pro tip: use a hot skillet to get little brown bits on the beef; that caramelization adds big flavor.

Best ways to enjoy it

Plate each bowl with a big scoop of warm beef over the salad base, avocado on one side, and cheese melting into the meat.
Serve with kettle-cooked potato chips or sweet potato fries for crunch.
Pair with a cold beer or a crisp soda for a casual meal, or a light white wine (Sauvignon Blanc) to cut the richness.
Make it picnic-friendly by packing the components separately and assembling at the last minute.

Storage and reheating tips

Refrigeration: store cooked beef and salad components separately in airtight containers for up to 3–4 days. Keep avocado sliced in an airtight container with a squeeze of lemon or lime to slow browning for up to 24 hours.
Reheating: warm the beef gently in a skillet or microwave until hot (165°F internal). Do not reheat assembled salad—greens wilt quickly.
Freezing: cooked ground beef freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat before assembling bowls. Greens and avocado do not freeze well.

Food safety note: always reheat beef to 165°F and refrigerate leftovers within two hours of cooking.

Pro chef tips

Salt early but taste late: seasoning the beef while cooking is essential, but final adjustments after browning let you control intensity.
Render fat for flavor: using 80/20 gives more caramelized flavor; drain excess fat only if it’s excessive.
Thinly slice the red onion and soak briefly in cold water if you want to soften the bite and reduce sharpness.
Toasted sesame seeds, pickles, or grilled onions make excellent add-ins for texture and extra flavor.

Creative twists

Spicy: add a dash of sriracha or chopped jalapeño to the beef.
Mediterranean: swap burger sauce for tzatziki and add olives and feta.
Tex-Mex: season beef with cumin and chili powder, add black beans, corn, and salsa instead of burger sauce.
Low-carb/keto: omit tomatoes and use extra avocado; serve over shredded iceberg for crunch.
Vegetarian: replace beef with seasoned lentils or a crumbled tofu skillet.

Your questions answered

Q: How long does this take to make?
A: Active time is about 10–15 minutes: 7–9 minutes to cook the beef and a few minutes to toss the salad and slice avocado.

Q: Can I use ground turkey or chicken?
A: Yes—use the same cooking method but cook until no pink remains; lean poultry may need a touch of olive oil for flavor and moisture.

Q: Is the burger sauce necessary? What can I substitute?
A: The sauce ties the burger flavor together, but you can substitute ketchup + mayo + pickle relish, BBQ sauce, or even a tangy vinaigrette if you prefer.

Q: Can I meal-prep these for the week?
A: Yes—store beef in the fridge and assemble bowls daily for best texture. Greens and avocado are best kept separate until serving.

Q: How should leftovers be reheated?
A: Reheat the beef separately to 165°F, then assemble. Do not reheat assembled bowls to preserve greens and avocado freshness.

Conclusion

If you want a quick, customizable dinner that satisfies burger cravings without a bun, these Deconstructed Burger Bowls are a winner—fast to make, forgiving to tweak, and simple to scale up. For another deconstructed take with slightly different flavors, check out this version by Munchin’ With Maddie. And if you’re curious about a healthy-special-sauce spin, see the recipe at All the Healthy Things.