These 20 Minute Burger Bowls make a quick and satisfying low carb and dairy-free lunch or dinner. They are basically a deconstructed burger, without the need to shape the mince into patties.
All you have to do is fry the mince and serve it alongside your favourite trimmings.
I’ve included the burger elements that I like best, but feel free to add what you love! Pickles, bacon, cheese (if not dairy-free), the list is endless.
The recipe includes my Homemade Vegan Burger Sauce, which I pipe over the bowls.
You can make the sauce and the rest of the bowls in 20 minutes total. Not bad for a quick weeknight dinner!
Ingredients for 20 Minute Burger Bowls
Grass-fed beef mince: I always prefer to buy grass-fed beef. You could also make the bowls with pork mince or chicken mince.
Garlic powder: Used to flavour the mince without the need to peel and mince a fresh garlic clove (to keep things quick!). You could certainly use some fresh garlic if you prefer.
Sea salt: Also important to season the mince.
Cherry or grape tomatoes: I love how cherry and grape tomatoes are sweeter in flavour. Feel free to use regular tomato if that’s what you have at home.
Red onion: I love red onion on a burger, so I’ve included it in the bowls. Feel free to leave it out if you don’t like raw onion.
Avocado: The smooth creaminess of ripe avocado blends so well with the mince. It also adds some healthy fats and makes the bowls more filling.
Baby gem lettuce: I find baby lettuces easier to wash and prepare, but any lettuce or leafy green will work. I’ve also made the bowls with rocket or arugula, which is delicious.
Fresh parsley: Optional extra to sprinkle over the bowls if you have some at home.
Homemade Vegan Burger Sauce: Instead of dressing the vegetables with oil, this sauce is dolloped or piped over the bowls to add creaminess and a kick of flavour.
For the bowls
- 250g grass-fed beef mince
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 6 cherry or grape tomatoes
- 1/4 red onion
- 1/2 ripe avocado
- 1 baby gem lettuce, washed
- Fresh parsley, to serve (optional)
For the Homemade Vegan Burger Sauce
- 1/4 cup (37g) cashew nuts, raw and unsalted
- 3 teaspoons tomato paste
- 3 teaspoons tahini
- 1/2 teaspoon Dijon mustard
- 1/2 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- 6 teaspoons (30ml) water
1Place the cashew nuts for the Homemade Vegan Burger Sauce in a bowl. Cover with boiling water and let them soak for 10 minutes.
2While the cashews are soaking, place the remaining Homemade Vegan Burger Sauce ingredients into an immersion blender cup or small food processor and set aside.
3Heat a frypan over a high heat and add the beef mince, garlic powder and sea salt. Fry until the mince is cooked through and browned, breaking the mince up with a spoon and stirring regularly.
4While the mince is frying, slice up the tomatoes, red onion and avocado. Get out two serving bowls and arrange half the tomatoes, red onion and avocado on each plate, along with the lettuce.
5Turn the heat off the mince and leave it in the pan for now. The cashews should have had at least 10 minutes soaking, so drain and rinse them well. Add the drained cashews to the other sauce ingredients and blend until smooth.
6To serve, add half the cooked mince to each bowl and spoon or pipe over half the sauce. Top with chopped fresh parsley if desired.
If you’d like to pipe the sauce over the bowls, you can simply spoon the sauce onto some cling film and gather the edges of the cling film together at the top so you have a ball of sauce underneath. Poke a small hole in the cling film at the bottom of the ball of sauce, then squeeze the sauce out over the bowls.
Serving size: 1 bowl with half of the Homemade Vegan Burger Sauce
Energy: 2172kJ (519Cal)
Total Fat: 30.5g
Saturated Fat: 7.3g
Total Carbohydrate: 19g
Dietary Fibre: 6g
Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.