Savory Protein Packed Burger Bowls (Print version)

Hearty bowls with seasoned beef, fresh vegetables, and tangy Greek yogurt sauce. A low-carb dinner ready in 35 minutes.

# What goes in:

→ Proteins

01 - 1 lb lean ground beef or turkey
02 - ½ tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ Vegetables & Toppings

05 - 4 cups shredded romaine or iceberg lettuce
06 - 1 cup cherry tomatoes, halved
07 - ½ cup red onion, thinly sliced
08 - 1 cup pickles, chopped
09 - 1 avocado, diced
10 - ½ cup shredded cheddar cheese

→ Burger Sauce

11 - ⅓ cup plain Greek yogurt
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tsp smoked paprika
15 - 1 tsp apple cider vinegar
16 - Salt and pepper, to taste

# Cooking steps:

01 - Heat a large skillet over medium-high heat. Add the ground beef or turkey along with salt, black pepper, and garlic powder. Cook, breaking the meat apart with a spoon, until evenly browned and cooked through, approximately 8 minutes. Remove from heat and set aside.
02 - In a small mixing bowl, whisk together the plain Greek yogurt, ketchup, yellow mustard, smoked paprika, and apple cider vinegar until smooth. Season with salt and pepper to taste and adjust as desired.
03 - Divide the shredded lettuce evenly among four serving bowls, creating a fresh bed for each portion.
04 - Spoon the cooked ground meat over the lettuce in each bowl. Arrange halved cherry tomatoes, sliced red onion, chopped pickles, diced avocado, and shredded cheddar cheese on top.
05 - Generously drizzle the prepared burger sauce over each assembled bowl. Serve immediately while the meat is still warm.

# Tips from flavorandfeast:

01 -
  • You get every single flavor of a loaded burger without the food coma that follows a heavy bun.
  • The Greek yogurt sauce is tangy, smoky, and so good you will want to put it on everything else you cook this week.
  • It takes barely half an hour from fridge to table, which makes it a realistic weeknight dinner even on your busiest day.
02 -
  • Do not skip draining excess fat from the meat after cooking, because pooling grease at the bottom of your bowl ruins the texture of the lettuce and dilutes the sauce.
  • Letting the meat rest for two minutes off the heat before assembling keeps it juicy instead of continuing to cook and dry out in the bowl.
  • If you are meal prepping these bowls, store the sauce separately in small containers so nothing gets soggy by day three.
03 -
  • Toast a pinch of extra smoked paprika in a dry pan for thirty seconds before adding it to the sauce, and the smoky depth doubles instantly.
  • A few dashes of hot sauce in the yogurt mixture take the whole bowl from great to unforgettable, and I learned this because I accidentally knocked the bottle over one night.

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