How to Make a Burger Bowl

Burger bowls are a summer staple in the Miner household. They’re easy to make, don’t require much prep, and are simple and delicious.

First off, why a burger bowl and not a bun? Just because. Having your burger on a bun is fine, this is not a blog saying that’s not allowed. But a burger bowl is a more complete experience, where you are no longer limited by the bounds of the bun, and can pile as many toppings as you desire. Here’s how to make a killer burger bowl.

Alright, obviously we’re going to need a burger. I prefer to grill 3-4 pounds of burgers at a time so we have plenty leftovers for meals in the days to come. This is probably 15-18 small burgers. I keep it simple and season with salt, pepper, garlic powder and Worcestershire sauce.

The key to a good burger bowl is having a big bowl. The bigger the better, in fact.

The base of your bowl is going to be greens. Lettuce, spinach, whatever you prefer, pad the bottom of the bowl with a handful or two of greens.

Next is the carbohydrate source. For us, this is sometimes rice, but it can also be homemade French fries or recently, Elliot’s favorite, tater tots.

Next come the burgers. Since we’re a protein-conscious bunch, I’ll assume you’re going to have at least two patties, I had four the past two nights.

Now the fun part, toppings.

Pickles or relish, mandatory.

Cheese, optional.

Red onion, got to have it.

The best part is making a burger sauce. I make mine using Greek yogurt for an added protein bonus.

Take a big old scoop or two of non-fat Greek yogurt. Add in ketchup, mustard, and the secret ingredient, pickle juice. Throw some spices in there for good measure and you’ll have yourself a protein-packed, delicious burger sauce.

There you have it, and excellent, fast and nutritious burger bowl. Make one this week and let me know how it goes!

Justin Miner

@justinminergain