Deconstructed Burgers with Special Sauce

A deconstructed burger bowl with pickled red onions.

5 from 1 vote

Deconstructed Burgers with Special Sauce

Deconstructed Burgers take all the elements of a traditional burger and combines them in a bowl instead of assembling them into a sandwich. This low-carb meal is fresh and delicious and is topped with a creamy dill pickle ranch dressing!

Course Main Dish

Cuisine American

Keyword deconstructed cheeseburger bowls, hamburger bowl

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 766kcal

Author Sue Ringsdorf

Ingredients

For the meat:

1 ½ pounds 85% lean ground chuck
1 small yellow onion - chopped
2 Tablespoons Worcestershire Sauce
1/2 teaspoon EACH garlic powder, onion powder
kosher salt and freshly ground black pepper - to taste

For the burger sauce:

1/2 cup mayonnaise light - or regular
3 Tablespoons ketchup
1 Tablespoon yellow mustard
2 teaspoons dill pickle relish
1 teaspoon Worcestershire Sauce
1/4 teaspoon EACH garlic powder, onion powder
freshly ground black pepper - to taste

For the potatoes:

2 pounds yellow potatoes
2-3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

Other bowl ingredients:

cheddar cheese
pickled red onions or dill pickles - optional
lettuce, tomatoes, avocado etc.

Instructions

Make burger sauce. In a small mixing bowl, combine mayonnaise, ketchup, mustard, dell pickle relish, Worcestershire sauce, and seasonings. Whisk well to combine and then store in the refrigerator for later.
1/2 cup mayonnaise light, 3 Tablespoons ketchup, 1 Tablespoon yellow mustard, 2 teaspoons dill pickle relish, 1 teaspoon Worcestershire Sauce, 1/4 teaspoon EACH garlic powder, onion powder, freshly ground black pepper
Make the beef mixture. Heat up a cast iron skillet over medium-high heat. Add the ground beef, diced onions, Worcestershire Sauce, and seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper).
Stir the beef frequently until cooked completely through.
1 ½ pounds 85% lean ground chuck, 1 small yellow onion, 2 Tablespoons Worcestershire Sauce, 1/2 teaspoon EACH garlic powder, onion powder
Make roasted potatoes. Meanwhile, chop the potatoes and add to a large baking sheet lined with parchment paper. Add olive oil, salt, and pepper over the top and use your hands to combine.
2 pounds yellow potatoes, 2-3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Assemble bowls. Add the beef mixture and the roasted potatoes to serving bowls. Top with lettuce, tomatoes, avocado, cheese, and pickled onions (or pickles). Then drizzle the special sauce over the top.
lettuce, tomatoes, avocado etc., cheddar cheese, pickled red onions or dill pickles
Serve. Serve these bowls warm or at room temperature.

Notes

Store leftovers in airtight containers in the refrigerator for 3-4 days. You can also meal prep this recipe. Combine the meat and potatoes in containers and everything else should be stored sepaately.

Recipe Substitutions and Variations:

Instead of ground beef, use ground turkey, ground chicken, or any kind of sausage.
Use another dressing. Try our Chipotle Ranch Dressing or Dill Pickle Ranch Dressing.
If you don’t want to make pickled onions, you can use any type of onions.
Instead of adding roasted potatoes, you could prepare frozen french fries from the store for a short-cut.
Use other veggies as desired.

Nutrition