Whole 30 Bacon Cheeseburger Bowls The Travel Bite


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Add the chopped romaine and iceberg lettuce to a large bowl. Divide the lettuce between 4 shallow bowls or plates. Top each with the burger mixture, cucumber, tomato, avocado, pickles, onion, cheese, and bacon. Top with salad dressing and crushed Doritos, if desired. Alternately, step out of the way and let everyone build their own cheeseburger.


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Dice the onion and mince the garlic. 3. In a frying pan over medium heat, add in the olive oil and then the diced onion. Stir together for 1-2 minute. 4. Add in the garlic and stir well. Add in the ground beef and let cook until it is mostly brown. 5. Add in the canned tomatoes, tomato paste, and dijon mustard.


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Instructions. In a medium skillet over medium heat, cook the ground beef with the salt, garlic powder, and pepper until the meat is browned and cooked through, about 6-7 minutes. Remove from heat and drain any excess grease.


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Method. Heat a skillet over medium high heat. Add the ground beef and spices. Brown the beef, breaking it up as it cooks, until it is fully cooked through. While the beef is browning, make the special sauce. Add all of the ingredients to a small bowl and whisk together until well combined. Assemble your burger bowls.


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In a large skillet over medium-high heat, season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated. Meanwhile, whisk together all dressing ingredients. Set aside. Divide the leave lettuce among 4 bowls.


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A bunless burger has never tasted so good! This burger bowl recipe is loaded with caramelized onions, crisp bacon, and all the cheeseburger fixings to make a low carb, gluten-free dinner the whole family loves. This easy weeknight meal served in under 30 minutes has seasoned ground beef mixed with freshly grated cheddar for a classic cheeseburger taste, served over fresh greens and toppings.


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Drain excess grease from the meat. Add the worcestershire, dijon and cheddar cheese to the cooked meat. Stir to combine and allow the cheese to melt. In a medium size bowl or plate layer the lettuce, cooked meat, tomatoes, pickles, red onion, avocado, and shredded cheese. Drizzle with burger sauce, or ranch dressing, or salad dressing of choice.


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In a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 160°. Meanwhile, whisk salad dressing and ketchup. In a large bowl, toss lettuces with half the dressing mixture; divide among 4 plates.


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To assemble your cheeseburger bowl, start with a bed of lettuce in the bottom of your bowl. Top with your cooked ground beef, chopped tomato, red onion, pickles, and avocado. Sprinkle shredded cheese over the top, then drizzle with your favorite burger sauce. Finally, top with crumbled bacon for added crunch and flavor.


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Preheat oven to 200c, 180c fan, 400f or gas mark 6. Combine the ingredients for the sauce in a bowl, adding a little water if needed so that the sauce can be drizzled. Place the bread on a baking tray lined with parchment paper, spray with olive oil spray to coat, sprinkle with a pinch of salt and bake for about 8-10 minutes until golden.


Whole 30 Bacon Cheeseburger Bowls The Travel Bite

Add in 1/2 cup water, reduce to a simmer, and continue to cook until meat is browned. Remove from pan and set aside. Wipe out the pan you just cooked the meat in, spray a bit with avocado oil cooking spray, and then add 10 tbsp of cooked and crumbled bacon, and about 10 tbsp of crispy fried onions. Cook for just a minute or two.


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Cook the burgers in an air fryer at 190°C for 15 minutes, flipping over halfway through cooking. Build your burger bowls by dividing 2 head Little gem lettuce in bowls. Add the chopped burgers, 4 tablespoon Pickled red onions, 10 Cherry tomatoes, 2 Gherkins, 30 g Cheddar and the chips.


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First, make the burger sauce. Whisk together all of the ingredients for the sauce in a small bowl. Set the sauce aside. Heat a pan on medium heat with avocado oil. Add the ground beef to the pan. Use a heat safe spatula to break up the meat. Add the seasonings and cook the meat until it is no longer pink.


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Instructions. Add oil to a large skillet over high heat and add in the beef. Cook until browned and no longer pink, 3-4 minutes. Garlic powder, onion powder and Worcestershire sauce. Season with salt and pepper to taste. Divide lettuce, cheddar cheese, tomatoes, onions, pickles and cooked ground beef between bowls.


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Place a skillet over medium-high heat on the stove top. Once hot, add ground beef and cook until browned, breaking up with a spatula as it cooks. Drain any excess liquid from the pan, return to the stove, add the garlic powder, onion powder, salt and pepper. Stir to combine and remove from heat. Set aside.


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Step 3: Assemble the Burger Bowls. Using a large bowl or plate, place a bed of lettuce covering half the surface of the bowl. Add a few spoonfuls of ground beef on the other side. Organize the burger toppings of cheese, avocado, pickle, tomato, and onion around the bowl. Drizzle on the Chipotle Ranch dressing or serve on the side. Enjoy!