Cheeseburger Bowls High Protein Low Carb
Enjoy a deconstructed cheeseburger experience in a bowl! This recipe delivers a satisfying, high-protein, low-carb meal that's both incredibly delicious and surprisingly healthy, ready in under 30 minutes.
Equipment
- Large skillet
- Spoon
- saucepan
- Stirring utensil
- Bowls
- Knife
- Cutting board
Ingredients
- 1 pound ground beef 80/20 blend
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 4 ounces cream cheese, full-fat
- 1 cup shredded cheddar cheese
- 4 cups shredded lettuce iceberg or romaine
- 1 medium tomato, diced
- ½ cup diced dill pickles
- ¼ red onion, thinly sliced
- ¼ cup burger sauce
- Salt to taste
- Pepper to taste
- Optional: Milk or broth for thinning cheese sauce
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
- Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Stir in the Worcestershire sauce, ketchup, and mustard. Season with salt and pepper to taste. Simmer for 5 minutes, allowing the flavors to meld.
- In a separate saucepan, combine the cream cheese and shredded cheddar cheese. Heat over low heat, stirring constantly, until the cheese is melted and smooth. Add a splash of milk or broth if needed to thin the sauce.
- Divide the shredded lettuce among bowls.
- Top with the seasoned ground beef, cheese sauce, diced tomato, pickles, and red onion.
- Drizzle with your favorite burger sauce and serve immediately.
Notes
For a leaner option, use ground turkey or chicken. Dairy-free cheese alternatives and coconut cream cheese can be used for a dairy-free version. Cauliflower rice can replace the lettuce for a lower-carb option. Experiment with different cheeses like pepper jack or smoked gouda. Add red pepper flakes for a spicy kick. Leftovers can be stored in the refrigerator for up to 3 days.