In episode 80 of the Grill Like A Mother podcast, learn the recipe for an easy and customizable burger bowl. Whether you making a freshly grilled burger or using leftovers, you’ll hear suggested quantities and ingredients, as well as be guided through the assembly process. Get ready for a quick and satisfying meal idea tailored to your taste buds!
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Deconstructed Burger Bowl
- Easy Burger Sauce
- Paleo Burger
- Gluten Free Burger
- Ground Chicken Burger
- Grilled Corn on the Cob
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Flat salad bowls (like the type in the photo)
- Episode 72: Grilling Beef Burgers
- Episode 79: Making Burger Sauce
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about all things grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration.
Today I’m excited to talk to you about a recipe that can either be grilled up the night of or made with leftovers – I’m talking about a burger bowl. It’s essentially a burger on top of a salad, or a deconstructed burger.
One of the great things about this recipe is its easy to customize and can help you use up any other leftovers or foods in your fridge that are going to go bad sooner than later. I am a huge fan of leftovers because it means at least a little less effort to get dinner on the table. This burger bowl recipe is a great way to use up leftover burgers – I usually eat it with my paleo burger, which I talk about in Episode 72 – but you can also use any leftover ground meat that you have on hand, be it ground beef, ground chicken, ground turkey, or ground pork.
Before we get into what you need for this meal, I want to preface it by saying I’ve created a recipe that is made up of both what I think would be good in a burger bowl as well as some traditional burger toppings. I fully recognize everyone has different taste buds and some people will not want all of these things in their bowl. But as I said before, that’s the great thing about this meal is you can just omit what you don’t like and add in what you do.
Also, the way the recipe is written is for one large portion, or you could do two smaller portions. If you’re wanting burger bowls for more people, you’ll need to increase the amount of ingredients.
With that, let’s get into what you’ll need! Go ahead and grab the following:
- half of a small head of romaine lettuce,
- 1 grilled hamburger, or about a quarter pound of cooked ground beef,
- 5 to 6 cherry tomatoes,
- 3 to 4 slices of dill pickle,
- 1 to 2 slices of cooked bacon that’s been cut into small pieces,
- 3 to 4 shiitake mushrooms that have been sliced and sauteed,
- 2 to 3 slices of red onion, and
- 2 to 3 tablespoons of burger sauce, or another condiment or dressing.
You may notice all of these ingredients are foods that either don’t require cooking or are already cooked. Really this recipe is all about assembling the items you have into a meal. If you’re wanting to know how to cook a burger, I’ll link some burger recipes, including a chicken burger, on the show notes page.
Another quick note about that last ingredient. I love this bowl with my burger sauce, which I talked about in the last episode, number 79. It has just 4 ingredients – mayo, ketchup, yellow mustard, and pickle juice – and can be made in about 2 minutes. But you don’t have to use burger sauce if you don’t want to! If you’ve got another dressing you want to use, go for it. I do recommend using some sort of dressing or sauce though as the bowl will be a little dry without one.
Okay, let’s get into the recipe.
Start by washing the romaine lettuce in cold water then drying it off with a hand towel. Use a sharp knife and cutting board to chop it into smaller pieces then place it in a salad bowl. You can also just buy pre-cut bagged romaine lettuce if you want to save time.
Next, slice the cherry tomatoes in half or quarters with the knife and cutting board, depending on how big you like them in a salad. Place them in the bowl with the lettuce.
Add the burger onto the lettuce as well. Depending on how you like your burger bowl, you can either use a warm or cold burger. If you have a leftover burger you want to warm up, do so by either placing it in a small pan over medium heat for 3 to 4 minutes on each side, or on a small plate in the microwave and cooking it for 30-60 seconds.
When placing the burger in the bowl, you can either place it whole or break it up into bite-sized chunks. I usually do it whole, because honestly, I’m lazy, but however you want to do it is fine.
Now you want to add on the rest of the toppings that you have, just fit them all into the bowl. Then drizzle the burger sauce, or whatever dressing or sauce you’re using, on top of the burger bowl and dig in!
This is truly an all-in-one meal so I usually don’t serve it with anything, plus it’s a pretty big portion with everything that goes into it. However if you’re splitting it with someone or making a bigger bowl to split between several people, you could do some sides that would typically go with burgers, like fries, tots, or even something like grilled corn on the cob.
I’ll include a link to the full printable recipe for this burger bowl, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.