Deconstructed Burger Bowls

A quick and customizable recipe that combines all the familiar components of a burger in a fresh salad format—perfect for weeknight dinners and meal prep.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

For the Beef

1 lb ground beef (80/20 for flavor; 90/10 if you prefer leaner) Use seasoned ground turkey or plant-based crumbles for a lighter option.

For the Salad

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.

For the Sauce

1/4 cup burger sauce (store-bought or homemade) Substitute with ketchup + mayo + pickle relish or BBQ sauce if needed.

Seasoning

to taste Salt and pepper Adjust according to preference.

Method

Cooking the Beef

Heat a large skillet over medium heat and add the ground beef, breaking 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 adjust seasoning to taste.

Assembling the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently.
Slice avocado just before serving and arrange on top of the greens.
Spoon the hot cooked beef over the salad and drizzle with burger sauce.
Sprinkle shredded cheese over the warm beef if using and serve immediately.

Notes

Refrigerate cooked beef and salad components separately for up to 3–4 days. Always reheat beef to 165°F and refrigerate leftovers within 2 hours of cooking.