Fully Loaded Burger Bowls
Summertime, as we all know, is burger time. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings – bacon, cheese, and some nice fried mushrooms.
Of course, a traditional burger also comes with one other thing: the bun. And for anyone who’s trying to steer clear of carbs, that kind of ruins the whole meal.
So for all you carb-avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself!
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Instead of forming the beef into patties, you shape it into a little bowl and load it up with cheese, mushrooms, and bacon. Then put those filled bowls on a baking pan and bake them under a foil tent for half an hour, so all the juices from the meat blend together with those tasty toppings. You can top these with barbecue sauce, ranch dressing, diced chives, or all three.
Here’s another plus: you don’t need to wait for nice weather so you can fire up the grill. These Fully Loaded Burger Bowls are good rain or shine!
Fully Loaded Burger Bowls
Ingredients:
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded, divided
10 slices of bacon, cooked and diced
diced chives, bacon bbq sauce, ranch for topping
Directions:
- Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce.
- On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
- In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
- Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
- Bake at 350 degrees F covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
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Corey, Darryl, Big D & Little D
Fully Loaded Burger Bowls
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Ingredients
- 2 lb extra lean beef
- 2.5 teaspoons Lawry's Seasoned Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper Ground
- 3 teaspoon Worcestershire sauce
- 4 TB butter
- 2 cups sliced mushrooms
- 2 cups of cheddar cheese. shredded divided
- 10 slices of bacon cooked and diced
- diced chives bacon bbq sauce, ranch for topping
Instructions
- Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
- In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
- Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
- Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This was a huge hit with my family!
Great idea – loved the mushrooms! Unfortunately, it was WAY too salty for us, and that’s even with decreasing the amount of Lawry’s. I didn’t add bacon either since we’re trying to stay away from processed meat. Next time I’ll use Montreal Steak seasoning and Swiss cheese. I liked your idea of caramelized onions as well. Thanks for sharing!
Can you pre-make them? If yes, what’s the best reheating process. Thank you 😊
What do you mean by pre-making them? Like uncooked, or do you want to cook them and reheat later?
One of my favorite meals to make!!!
Firstly Corey, thank you for making this such a versatile base idea/recipe.
After reading all the comments, I changed it to my own dietary restrictions (less salt, no garlic, etc)
I made these on an upside-down muffin tin, works well, and any grease was left at the bottom of the tin that I had the muffin tin in.
I cooked them the Sunday (meal prep day) and had them early in the week so I did not freeze them. This worked really well, and all I had to do was cook the mushrooms the night I had them.
Really yummy recipe and I definitely recommend it!
So happy you liked the recipe Ashley!