BURGER BOWLS
My family and I make burger bowls whenever we have a big crowd over, especially in the summer. It doesn’t take a ton of work, and everyone can customize their own burger. We tend to go all out on toppings, which include (but are never limited to) jalapeños, roasted red peppers, avocado, sautéed mushrooms, tomatoes, onion, and lots of lettuce, which is more of a base than a topping, but important nonetheless. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
1 pound ground beef
½ onion, finely chopped, plus ½ onion, sliced, for topping
2 tablespoons homemade Ketchup (here)
Salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
4 cups field greens or other lettuce
Homemade Mayo (here), for topping
Mustard, for topping
Pickles, for topping
Tomatoes, sliced, for topping
- In a large bowl, stir together the beef, finely chopped onion, and Ketchup until thoroughly combined. Season with salt and pepper. Divide the mixture four ways and form into patties with your hands.
- Grease a large skillet or grill pan with the olive oil, and cook the burgers over medium heat for 5 to 7 minutes on each side for medium (2 minutes less for rare and 2 minutes more for medium-well).
- Divide the field greens evenly among 4 serving bowls, and place 1 burger on top of each pile of greens. Top each burger with some onion slices, Homemade Mayo or Ketchup, mustard, pickles, sliced tomatoes, or any other toppings you prefer, and serve.
VARIATION 1 BACON-MUSHROOM BURGER BOWLS: Top each burger bowl with ¼ cup Perfect Sautéed Mushrooms (here) and 1 or 2 tablespoons cooked and chopped bacon.
VARIATION 2 BÁNH MÌ BURGER BOWLS: Substitute the beef with ground pork (the cook time should be about the same), and skip the ketchup. Top with shredded carrots, cucumber, radishes, jalapeños, a drizzle of sesame oil, and some kimchi.
PALEO PAIR: Serve with Chili-Lime Sweet Potato Fries (here).
