My Cheese Burger Bowl recipe is great for meal prep, comes together in 30 minutes and is packed with colorful veggies. It's crunchy, tangy and saucy, plus it has loads of protein and fiber.
I absolutely love making these low carb cheeseburger bowls over the weekend as part of my meal prep for the week. I'll double up on the recipe and get a Sunday lunch for my family plus a bunch of weekday meal prepped lunches as well.
I'm focusing on ingredients that support me during perimenopause, and I find that high protein and high fiber, like this ground beef salad bowl, are great. Plus, my kids and husband love these no-bun burgers, too!
I find this burger bowls recipe is really great for using up leftover burger patties and turning them into a high protein meal.
Note that I've studied hormone health at IIN where I learnt a lot about PCOS and have served recipes like this one to friends and family with PCOS.
For more protein-packed breakfast recipes, try my Gluten Free Burgers, this Chopped Antipasto Salad and Salmon Frittata next! If you want to read more about my approach to perimenopause, I have an article on my personal experience, here.
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Ingredients
Ok so, there are quite a few ingredients in this recipe but you can pick and choose, swap out etc. Here's what I used in my Cheese Burger Bowl recipe:
For The Burgers
Burgers: Full disclosure: I used ostrich patties for these meal prep bowls and in the photos etc. I live in South Africa and we have access to loads of ostrich meat which is incredibly lean, super high in protein and is just as easy to cook and delicious as beef. Plus, my husband doesn't eat beef so we go for wild meats or ostrich where we can.
Quinoa: This forms the base of my gluten free cheeseburger bowls. You can absolutely use another grain if you like. I just really like that quinoa is high protein. I find it's really great for my and my families gut health.
Mini sweet potatoes: I love the way the sweet potatoes soak up the ginger and garlic in this recipe.
Cheese: I used a sharp white cheddar but use any cheese you like. I prefer not to have it melted over my patties but if that's what you like; go ahead and enjoy!
Check out the recipe card down below for ingredient quantities and the full ingredient list.
For The Dressing
Greek yogurt: I use my favorite high protein yogurt from The Gourmet Greek. I'm obsessed!
Avocado: I love adding avocado to my dressings. It makes a luscious, creamy base.
Mustard: I've used English mustard but any will work. Dijon is great, too.
Spices: I dry toasted cumin, turmeric and mustard sends and then ground them and added them to the dressing. I love using spices to flavor my homemade sauces and condiments.
Check out the recipe card down below for ingredient quantities and the full ingredient list.
Instructions
Here are my detailed steps to making this Cheese Burger Bowl recipe:
Step 1: Gather your ingredients.
Step 2: Slice the mini sweet potatoes down the center and bake with olive oil, ginger and garlic until tender.
Step 3: Cook and cool the quinao.
Step 4: Char the mini corn in a dry skillet.
Step 5: Pan-fry the mushroom in a little olive oil. Just as they're done, season with salt and squeeze over some lime juice.
Step 6: Make the dressing by dry toasting the spices as the first step. Optionally, grind the spices.
Step 7: Next, blend the Greek yogurt, oil, garlic, lime peel or zest, lime juice, toasted spice, ¼ of an avocado, salt, pepper and some water until you achieve the consistency you like.
Step 7: Cook the burger patties to your liking.
Step 8: Slice your lettuce and peel the cucumber ribbons. Gather your prep and build your bowls.
Hint: If your dressing is too thick, add a little water or extra lime juice.
Substitutions
There are tons of substitutions you can make with this Cheese Burger Bowl recipe. Here are a couple that might be helpful.
- Quinoa cooking water: Use bone broth or beef stock instead of water to cook the quinoa in.
- Burger patties: Use turkey or chicken burgers instead.
- Veggie burgers: These can easily be make vegetarian by using your favorite veggie patties. Add edamame beans for extra protein.
- Cucumbers: Try pickles or carrot ribbons instead.
- Lime: Swap with lemon.
Variations and Add-ins
Here are a couple of add-ins I love:
| For heat | Hot sauce, chili oil, red pepper or chili flakes, curry powder, jalapenos |
| Asian flavor direction | Soy sauce, mix coconut cream in with the yogurt, blend cilantro and fresh ginger into the dressing and skip the spices |
| Greekish | Use feta instead of cheddar, add in olives. Blend oregano or mint into the dressing and use lemon rather than lime. |
| More grains | Combine the quinoa with lentils |
| Added veggies | Try: Grated carrot, roasted root veggies, asparagus, roasted cauliflower, caramelized onion |
Equipment
I used a large skillet to cook the mushrooms, corn and patties in. I also used a mini skillet to dry roast the spices as well as a cutting board and a knife for all the chopping.
Storage
Store your undressed ingredients in airtight containers in the refrigerator. The cooked meat patties are good for 3 days and the salad bits last for 2-3 days. I keep my cooked ingredients separate from my uncooked.
The dressing for this Cheese Burger Bowl recipe can keep in a glass container for about 4 days. It must be in the fridge.
I find that cooked quinoa freezes well for about 2 months.
Meal Prep Tips
Here are some of my top meal prep tips for making this Cheese Burger Bowl recipe:
- Cook the burgers and store them whole in the refrigerator. You can warm them a little before building your protein-packed salad. If you prefer your burger patties chopped up, I suggest doing this just before serving so the meat doesn't dry out. If you're warming them in a skillet, add a little broth.
- Keep the wet salad prep like the tomatoes and cucumbers separate from the other prepped elements.
- If you have time, pre-portion the quinoa into on-the-go containers so the bottom layer is ready and built.
Top Tip
If you're making these burger bowls as meal prep, it's important not to overcook the patties. They will solidify and dry out a little in the refrigerator.
FAQ
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
You can freeze the burgers and quinoa but I recommend making the salad prep fresh.
Yes of course!
A 100g/ 3.5 oz burger patty should cook for about 3 to 4 minutes per side. This depends on the thickness and can take more of less time.
Related
Looking for other recipes like this? Try these:
Cheese Burger Bowl (Gluten Free)
Ingredients
- 3 each burger patties I used ostrich but beef is great
- 2 tablespoons olive oil
- ½ cup quinoa
- 6 each mini corn whole
- ½ small cucumber peeled into ribbons
- 1 cup grape tomatoes diced
- 2 tablespoons pickled red onion
- ½ cup white cheddar cheese shredded
- 3 each mini sweet potatoes
- 1 clove garlic sliced or chopped
- 1 piece ginger sliced or chopped
- ¾ cup beech mushrooms any mushrooms will do
- ½ lime
- 1 baby gem lettuce sliced or chopped
For the burger sauce / dressing
- ¾ cup Greek yogurt high protein
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- ½ lime zest and juice
- ½ avocado
- 1 teaspoon American mustard
- salt and pepper
Instructions
- Cook the quinoa in 1 cup of seasoned water for about 30 minutes. Drain, cool and set aside.
- Slice the mini sweet potatoes down the center and bake them with the sliced ginger and garlic, olive oil and salt. Cook them for about 30 minutes until tender, at 350F/180C.
- In a hot skillet, char the mini corn (without any oil) for a few minutes per side. Set aside.
- To the same skillet, add a little olive oil and the mushrooms. Cook them for a few minutes, seasoning with salt and the juice of half a small lime.
- Pan fry or grill the burger patties.
Dressing/Burger Sauce
- Toast the spices in a dry skillet for a few seconds until the mustard seeds pop.
- Add all the dressing ingredients to a blender or small food processor and blend until smooth.
Assemble
- Assemble all the elements of the Cheese Burger Bowl and enjoy!
Notes
- ½ cup of raw quinoa makes about 1 and a half cups of cooked quinoa.
- Cook your quinoa in bone broth for extra nourishment.
- Use the same skillet for all the cooking to save on dishes.
- I like to bake my sweet potatoes covered rather than uncovered. I prefer the softer texture from baking.
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