Name: Fully Loaded Burger Bowl with “Special Sauce” Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 4 teaspoons garlic powder; ½ teaspoon salt, more or less to taste; 1 teaspoon avocado oil or melted refined coconut oil; ½ cup mayonnaise; 2 tablespoons ketchup; 2 teaspoons pure maple syrup (or 1 tablespoon coconut aminos if on Whole30); 1 tablespoon dill pickle relish; 2 teaspoons dried minced onion; 1 pinch crushed red pepper flakes, more or less to taste; 1 pinch salt, more or less to taste; 2 medium avocados, pit removed and peeled; ½ tablespoon fresh lemon juice (juice from approximately half of 1 lemon); ½ teaspoon salt, more or less to taste; 1 cup thinly sliced red onion; 2 small heads romaine lettuce leaves only, roughly chopped (approximately 8-9 cups total); 1 ½ cups cherry tomatoes, halved (or grape tomatoes, halved); ½ cup pickle chips, plus more to taste; 8-10 slices thick-cut bacon, cooked and crumbled

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Introduction

This Fully Loaded Burger Bowl with Special Sauce is a fresh, flavorful twist on classic burgers. Loaded with juicy seasoned beef, creamy guacamole, and crisp veggies, it’s perfect for a low-carb meal that doesn’t skimp on taste. Ready in under 30 minutes, it’s a satisfyingly hearty option for any day of the week.

A white bowl filled with several layers starting with a base of fresh green lettuce. On top, there are sections of crushed brown ground beef, bright green guacamole, yellowish-green pickle slices, red cherry tomato halves, and crispy brown chicken pieces. Thin light purple onion rings are scattered over the ingredients. Everything is drizzled with a light pink creamy sauce and sprinkled lightly with green herbs. The bowl is set on a white marbled surface with avocado halves and tomato pieces around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
4 teaspoons garlic powder
½ teaspoon salt, more or less to taste
1 teaspoon avocado or melted refined coconut oil
½ cup mayonnaise
2 tablespoons ketchup
2 teaspoons pure maple syrup (or 1 tablespoon coconut aminos if on Whole30)
1 tablespoon dill pickle relish
2 teaspoons dried minced onion
1 pinch crushed red pepper flakes, more or less to taste
1 pinch salt, more or less to taste
2 medium avocados, pit removed and peeled
½ tablespoon fresh lemon juice (juice from approximately half a lemon)
½ teaspoon salt, more or less to taste
1 cup thinly sliced red onion
2 small heads romaine lettuce leaves only, roughly chopped (about 8-9 cups)
1 ½ cups cherry tomatoes, halved
½ cup pickle chips, plus more to taste
8-10 slices thick-cut bacon, cooked and crumbled

Instructions

Step 1: In a medium bowl, combine ground beef, garlic powder, and salt. Mix thoroughly by hand or with a wooden spoon, then set aside.
Step 2: Heat a large skillet over medium heat. Add avocado oil, swirling to coat the pan, and heat until shimmering.
Step 3: Add the ground beef mixture to the skillet. Cook, stirring frequently, until the beef is browned and crumbled. While cooking, prepare the guacamole and special sauce.
Step 4: For the special sauce, whisk mayonnaise, ketchup, maple syrup (or coconut aminos), dill pickle relish, dried onion, crushed red pepper flakes, and salt in a medium bowl until smooth. Adjust seasoning to taste and set aside.
Step 5: To make the guacamole, mash avocados with lemon juice and salt in a small bowl until you reach your preferred consistency. Set aside.
Step 6: When the beef is done, transfer it to a plate or bowl and keep warm. Return the skillet to medium heat and add sliced red onions in a single layer. Cook until charred slightly on one side, then flip and cook until charred on the other. Work in batches if needed. Set sautéed onions aside.
Step 7: Assemble the bowls by dividing chopped romaine lettuce evenly among four bowls. Add a portion of the cooked beef to the center of each bowl.
Step 8: Arrange cherry tomatoes, pickle chips, crumbled bacon, sautéed red onions, and guacamole around the beef in each bowl.
Step 9: Drizzle special sauce generously over each bowl and serve immediately. Offer extra sauce on the side if desired.

Tips & Variations

For a Whole30-friendly version, replace maple syrup in the special sauce with 1 tablespoon coconut aminos.
Use lime juice instead of lemon juice in the guacamole for a more vibrant Tex-Mex flavor.
Sauté the red onions with a splash of balsamic vinegar for added depth.
Add shredded cheese or a fried egg on top for extra richness if not following a low-carb or Whole30 diet.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the cooked ground beef in a skillet over medium heat until warmed through. Assemble fresh bowls with cold ingredients like lettuce, tomatoes, and guacamole to maintain texture and flavor.

How to Serve

The image shows a white bowl filled with several layers of food starting with green lettuce at the bottom. On top of the lettuce, there are small red cherry tomato halves scattered around the bowl. To one side, there is a generous scoop of chunky green guacamole. Ground beef is placed in the center with a creamy pink sauce drizzled over it. On another side, there are several pale green pickle slices also topped with the pink sauce. Next to the pickles, there are browned, cooked strips of seasoned meat with more sauce on top. Thin slices of light purple onions are mixed in around the meat and lettuce. The bowl sits on a white marbled surface with half an avocado visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the special sauce ahead of time?

Yes, the special sauce can be prepared up to 3 days in advance and stored in the refrigerator. Just give it a good stir before serving.

What if I don’t eat beef?

You can substitute ground turkey or ground chicken in this recipe. Cook as directed, adjusting cooking time as needed until fully cooked.