Burger Bowls are the cozy, no-fuss way to enjoy all the flavors of a classic cheeseburger without the bun. This seasonal, from-scratch dish brings together lean ground beef, nutty brown rice, crisp lettuce, juicy cherry tomatoes, tangy pickles, shredded cheddar, and a simple ketchup-mustard dressing for a bowl that’s as comforting as it is customizable. Whether you’re looking for a weeknight family dinner, a hearty lunch, or a picnic-friendly meal to enjoy outdoors, the contrast of warm, savory beef and cool, crunchy toppings makes Burger Bowls worth trying. If you’re into casseroles with a similar comfort-food vibe, check out this cheesy hamburger potato casserole for another easy crowd-pleaser.
Ingredients & Equipment
Ingredients (makes about 4 servings)
- 1 lb lean ground beef
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 1/2 cup sliced pickles
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 2 tbsp mustard
- Salt and pepper, to taste
- Optional: a drizzle of olive oil, a splash of Worcestershire sauce, or a pinch of garlic powder for extra flavor
Brief notes:
- Using lean ground beef keeps the bowls less greasy; if you prefer juicier bowls, you can use 80/20 and drain excess fat.
- Brown rice adds a nutty texture and seasonal warmth; for quicker prep, swap in 2 cups of cooked quinoa or minute brown rice.
- Cherry tomatoes add a bright, acidic pop—substitute with diced roma tomatoes or roasted red peppers as desired.
Helpful tools and equipment:
- Large skillet (nonstick or cast-iron recommended)
- Medium saucepan or rice cooker (for brown rice)
- Mixing bowls for the dressing and toppings
- Wooden spoon or spatula
- Baking tray (if you decide to roast cherry tomatoes or crisp the beef under the broiler)
- Instant-read thermometer (optional, useful to confirm beef reaches 160°F for safety)
If you’ll want a low-effort, hands-off approach for busy days, you can adapt this to a slow cooker; for inspiration on slow-cooked, hamburger-based casseroles try this crockpot hamburger potato casserole.
Step-by-Step Instructions (with tips)
Prep (10 minutes)
- Prepare brown rice according to package instructions (approximately 30 minutes total time; active time 5 minutes). Fluff with a fork and keep warm. Tip: For faster prep, cook rice ahead of time and refrigerate; warm gently before assembling.
- While the rice is cooking, halve the cherry tomatoes, shred the lettuce, and slice the pickles into bite-sized pieces. Set toppings in separate bowls for easy assembly.
Cook the beef (8–10 minutes)
- In a skillet over medium heat, add the lean ground beef and season with a pinch of salt and pepper. Break the beef into crumbles with your spatula. Tip: Add a splash of Worcestershire sauce (about 1 tsp) and a dash of garlic powder for extra savory depth.
- Cook until browned and no longer pink, about 8 minutes. If using lean beef, there may be little fat; if using fattier beef, drain excess fat carefully into a heatproof container. Tip: If you prefer caramelized, slightly crisp meat, cook a bit longer on medium-high and let the meat sit undisturbed for 1–2 minutes to encourage browning.
- Check the internal temperature with an instant-read thermometer—ground beef should reach 160°F for food safety.
Assemble the bowls (5 minutes)
- Layer the base: spoon 1/2 cup (or desired amount) of cooked brown rice into each bowl.
- Top each rice base with a generous scoop of cooked ground beef.
- Add shredded lettuce, halved cherry tomatoes, sliced pickles, and a sprinkle of shredded cheddar cheese. Tip: For melty cheese, place assembled bowls under the broiler for 30–60 seconds (watch closely) or microwave for 20–30 seconds.
Make the sauce & finish (2 minutes)
- In a small bowl, mix 1/4 cup ketchup and 2 tbsp mustard until smooth. Taste and adjust—add a pinch of brown sugar, a dash of hot sauce, or a tablespoon of mayonnaise to make a creamier “special sauce.”
- Drizzle the ketchup-mustard mix over assembled ingredients. Serve immediately or enjoy straight from the bowl.
Variations and kitchen tips:
- Roasted vs. boiled: Roast cherry tomatoes with a drizzle of olive oil and pinch of salt at 425°F for 10–15 minutes to deepen their sweetness and add a roasted flavor to the bowls. If you prefer a softer rice base, use jasmine or white rice instead of brown, but note that it will be less nutty and more tender.
- Vegetarian swap: Use 1 lb cooked lentils or a plant-based ground “beef” alternative seasoned similarly to the beef to create vegetarian Burger Bowls.
- Make it spicy: Stir 1–2 tsp sriracha or chili-garlic sauce into the ketchup-mustard mix for a kick.
- For a cheeseburger melt: Mix the shredded cheddar into the hot rice and ground beef before assembling so the cheese melts into the warm base.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate assembled bowls without the pickles and shredded lettuce if you expect to eat them within 2–3 days. The pickles and lettuce stay crispest when stored separately.
- Keep the ketchup-mustard sauce in a small airtight container for up to 1 week.
Freezing:
- Fully assembled bowls don’t freeze well because lettuce and pickles get watery. Instead, freeze components:
- Cooked and cooled brown rice freezes well for up to 3 months in airtight freezer bags (portion into 1-cup servings).
- Cooked ground beef can be frozen in 1-cup portions for 2–3 months. Thaw in the fridge overnight and reheat in a skillet.
- To reheat frozen components, thaw in the refrigerator overnight or use the microwave on defrost, then reheat skillet or microwave until hot.
Make-ahead and meal-prep tips:
- Batch-cook brown rice and beef at the start of the week. Portion into containers with lettuce, tomatoes, pickles, and cheese on the side. Assemble bowls right before serving to maintain texture.
- For grab-and-go lunches, layer rice and beef in a microwavable container, and pack lettuce, tomatoes, pickles, and sauce in a separate compartment or small container to add after reheating.
- If you want to assemble ahead for a gathering, keep the sauce and shredded lettuce in separate bowls and let guests build their own Burger Bowls buffet-style.
How to Use / Serve This Dish
Serving ideas and pairings:
- Serve Burger Bowls with a side of oven-baked fries, sweet potato wedges, or a crisp cucumber salad for a lighter contrast.
- Add a fried or poached egg on top for an extra-rich breakfast-for-dinner twist.
- Turn it into a wrap: spoon everything into large lettuce leaves or warmed tortillas for on-the-go hand-helds.
- For a smoky summer vibe, add a spoonful of charred corn salsa or grilled peppers.
Creative variations:
- Mediterranean twist: Replace pickles with kalamata olives, swap cheddar for crumbled feta, and mix ketchup with a touch of red wine vinegar and oregano.
- BBQ option: Replace ketchup-mustard with your favorite barbecue sauce and top with thinly sliced red onions and a sprinkle of cilantro.
- Low-carb: Skip the rice and load the bowl with extra shredded lettuce, cauliflower rice, or roasted vegetables.
Pairing beverages:
- For family dinners, a crisp iced tea or lemonade pairs nicely.
- For adult gatherings, a light lager or a juicy red wine like a young Zinfandel complements the savory beef.
FAQ
Q: Can I use ground turkey or chicken instead of beef?
A: Yes—ground turkey or chicken work well. Because they are leaner, add a tablespoon of olive oil while cooking or a splash of soy sauce/Worcestershire to boost flavor. Ensure poultry reaches 165°F internal temperature.
Q: How long will leftovers last in the fridge?
A: Cooked beef and rice stored in airtight containers will keep safely for 3–4 days. Store fresh toppings like lettuce and pickles separately to preserve texture.
Q: Can I make this gluten-free?
A: Absolutely. The base ingredients listed are naturally gluten-free. If you add condiments or sauces (like soy sauce), check labels for hidden gluten. Use gluten-free buns or wraps if you decide to turn these into sandwiches.
Q: What are good substitute grains if I don’t like brown rice?
A: Quinoa, white rice, farro, or even cauliflower rice are great alternatives—each gives a different mouthfeel. Quinoa adds nuttiness and protein; cauliflower rice keeps it low-carb.
Conclusion
There’s something deeply comforting about Burger Bowls: they capture the familiar, nostalgic flavors of a cheeseburger but in a bowl that’s adaptable to the season, your pantry, and your weeknight schedule. From the warm, savory ground beef and nutty brown rice to the bright, crunchy toppings and simple ketchup-mustard drizzle, this recipe invites home cooks to make it their own. If you’re looking for more inspiration or variations that riff on the burger-bowl concept, check out this delicious Burger Bowls with House Sauce and Ranch Fries Recipe for an indulgent twist, this lighter take on bowls at Healthy Burger Bowls with Special Sauce, or a loaded version with extra toppings in the Loaded Burger Bowls Recipe. I hope this warm, seasonal recipe becomes a regular on your menu—try it, tweak it, and share how you made it your own. Happy cooking!
Burger Bowls
Ingredients
Main Ingredients
- 1 lb lean ground beef Using lean ground beef keeps the bowls less greasy.
- 2 cups cooked brown rice Brown rice adds a nutty texture; substitute with quinoa if desired.
- 1 cup cherry tomatoes, halved Add bright acidity; replace with diced roma tomatoes or roasted red peppers as needed.
- 2 cups shredded lettuce Store separately to keep crisp.
- ½ cup sliced pickles Store separately to maintain crispness.
- 1 cup shredded cheddar cheese Mix into rice and beef for melty cheese.
Sauce Ingredients
- ¼ cup ketchup Mix with mustard for the sauce.
- 2 tbsp mustard Mix with ketchup for the sauce.
Optional Ingredients
- Salt and pepper, to taste
- Olive oil, for drizzling Optional for extra flavor.
- Worcestershire sauce, for added depth Optional for extra flavor.
- Garlic powder, for seasoning Optional for extra flavor.
Instructions
Preparation
- Prepare brown rice according to package instructions (approximately 30 minutes total). Fluff with a fork and keep warm.
- While the rice is cooking, halve the cherry tomatoes, shred the lettuce, and slice the pickles into bite-sized pieces.
Cooking the Beef
- In a skillet over medium heat, add the ground beef and season with salt and pepper.
- Cook until browned and no longer pink, about 8 minutes. Drain excess fat if using fattier beef.
- Check the internal temperature with a thermometer; ground beef should reach 160°F.
Assembly
- Layer 1/2 cup of cooked brown rice into each bowl.
- Top with cooked ground beef, followed by shredded lettuce, halved cherry tomatoes, sliced pickles, and shredded cheddar cheese.
- For melty cheese, place bowls under the broiler for 30–60 seconds.
Making the Sauce
- In a small bowl, mix ketchup and mustard until smooth. Adjust flavors as desired.
- Drizzle sauce over the assembled bowls and serve immediately.
