Cheeseburger Bowls Recipe Ree Drummond Food Network
This bacon cheeseburger bowl recipe only takes 20 minutes to make and packs a ton of flavour. Get ready to indulge in a delicious and satisfying meal that combines all the flavours of a classic cheeseburger, but with a healthy twist. An easy way to satisfy your cheeseburger craving without the guilt!
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How to store cheeseburger bowls. I recommend storing these cheeseburger bowls in an airtight container. However, if you want the best leftover results, the best way to store them would be in separate containers so the lettuce stays crisp, and all the ingredients stay fresh. How to meal prep these cheeseburger bowls. You can absolutely make.
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For the Cheeseburger Bowls. Ground beef - You can get away with using 90% lean ground beef because you'll add tons of flavor with the seasonings.; Seasoning for the burger mixture - Chili powder, smoked paprika, kosher salt, granulated garlic, onion powder, and freshly ground black pepper.; Lettuce - Both shredded iceburg lettuce and romaine.; Veggies - C ucumber, tomato and red onion.
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STEP 1: Put a pound of ground beef in a medium skillet over medium high heat and sprinkle with salt. Cook, breaking up with a spoon, until the beef is cooked through, about 5 minutes. Stir in 2 tablespoons of tomato paste and set aside. STEP 2: Melt 1 tablespoon of butter in a medium saucepan over medium heat.
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To assemble your cheeseburger bowl, start with a bed of lettuce in the bottom of your bowl. Top with your cooked ground beef, chopped tomato, red onion, pickles, and avocado. Sprinkle shredded cheese over the top, then drizzle with your favorite burger sauce. Finally, top with crumbled bacon for added crunch and flavor.
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In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°. Meanwhile, whisk salad dressing and ketchup. In a large bowl, toss lettuces with half the dressing mixture; divide among 4 plates.
Whole 30 Bacon Cheeseburger Bowls The Travel Bite
Divide the lettuce, tomatoes, avocado, crumbled bacon, and additional cheese between 4 serving bowls. 1 head iceberg lettuce, 1 chopped tomato, 1 sliced avocado. For the burger sauce, combine all the ingredients in a small bowl. Divide the burger mixture between the bowls and drizzle with burger sauce. ½ cup mayonnaise (regular or light), ¼.
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These cheeseburger bowls are perfect for a quick, easy weeknight dinner since they come together quickly. Serve them with some crusty bread, sweet potato fries, or even some crispy onion rings. You could even turn these into a DIY burger bowl bar to celebrate Father's Day, for a game day get-together, or an outdoor BBQ. Set out the cooked beef.
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Instructions. Add oil to a large skillet over high heat and add in the beef. Cook until browned and no longer pink, 3-4 minutes. Garlic powder, onion powder and Worcestershire sauce. Season with salt and pepper to taste. Divide lettuce, cheddar cheese, tomatoes, onions, pickles and cooked ground beef between bowls.
Loaded cheeseburger bowls
Add 2 cups romaine/cabbage mix into bowl + about 1/2-3/4 cup of whatever veggies you love on top of the paper towel layer. Don't cut cherry tomatoes open until ready to eat. Place seasoned ground beef, bacon, and crispy onions in a small bag or container to keep separate. Keep cheese and burger sauce in small separate containers.
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Step 1: Make the Chipotle Ranch. In a large bowl, whisk the mayonnaise and ranch dressing powder until combined. Pour in the milk and adobo sauce and whisk until smooth and combined. Place the dressing in the fridge until it's time to top the cheeseburger bowls. Step 2: Cook Ground Beef.
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Cheeseburger Bowl Ingredients and Substitutions. Cheeseburger bowls utilize most of the basic ingredients of well, a cheeseburger, obviously! Items such as ground beef, cheddar cheese, lettuce, tomatoes, pickles, and onions will be staples for this bowl.
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Prepare romaine, pickles, tomatoes, onion, banana peppers, and shredded cheese. Set aside. Add all ingredients for mustard vinaigrette to a small bowl or jar and gently whisk until smooth. Set aside. Cook frozen fries according to package directions and set aside. While your fries are cooking, prepare beef.
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Cook until the ground beef turns brown and is no longer pink, and drain excess grease (if needed). I slowly tip the pan over a jar and hold the cooked ground beef back with a slotted spoon. 2. Add the remaining ingredients: Worcestershire sauce, ketchup, garlic powder, onion powder, dried oregano, salt, and pepper.
Loaded cheeseburger bowls
Reserve 1 tbsp of the yellow onion and add the remaining yellow onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside. Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with a quarter of the tomato, 3 pickle slices, 2.
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Directions. Toss the fries with the melted butter and rosemary on a baking sheet, then spread out on the baking sheet. Bake according to the package instructions (usually 25 to 28 minutes at 425.
