- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup iceberg lettuce, chopped
- 1/2 cup cheddar cheese, shredded
- 1/2 cup pickles, sliced
- 1/4 cup mayonnaise (or your favorite burger sauce)
- Optional: diced red onion and avocado
Equipment Needed
- Large skillet
- Mixing bowl
- Cutting board
- Sharp knife
- Serving bowls
Step-by-Step Instructions
The first step I take when making my burger bowls is to gather my ingredients. Trust me, having everything prepped makes the cooking process feel so much smoother. I typically start by heating my large skillet over medium-high heat. While that’s warming up, I mix my ground beef in a bowl with onion powder, garlic powder, smoked paprika, salt, and pepper. The secret here is not to overwork the meat; I just gently mix it until everything is combined, which helps keep the beef juicy.
Once the skillet is hot, I add the seasoned beef, breaking it apart with a spatula. I let it sizzle for about five minutes, stirring occasionally. The sound of the meat browning is music to my ears. One tip I’ve learned is to let it cook undisturbed for a couple of minutes before flipping; this gives it a nice sear and enhances the flavor. After about 8-10 minutes of cooking, I check that the beef reaches an internal temperature of 160°F, which ensures it’s safe to eat. Phew, one less thing to worry about!
Next, while the meat is cooking, I chop my veggies and cheese. This is the fun part! I love layering fresh veggies on my burger bowls. I quickly rinse my cherry tomatoes and slice them in half, and then I chop up my iceberg lettuce for that crunchy texture. Once the beef is perfectly browned, I remove the skillet from the heat and let it sit for a moment as I assemble my bowls. (See the next page below to continue…)