Ingredients

1½ Pounds Ground Beef (80/20 blend)

1 Tablespoon Worcestershire Sauce

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Smoked Paprika

1 Teaspoon Salt

½ Teaspoon Black Pepper

2 Tablespoons Olive Oil

2 Large Yellow Onions (thinly sliced)

2 Tablespoons Butter

1 Tablespoon Brown Sugar

½ Cup Mayonnaise

2 Tablespoons Sour Cream

1 Garlic Clove (minced)

1 Tablespoon Fresh Lemon Juice

½ Teaspoon Salt (or to taste)

¼ Teaspoon Black Pepper

6 Cups Mixed Greens or Chopped Romaine Lettuce

2 Large Tomatoes (diced) or 2 cups Cherry Tomatoes (halved)

1 Large Cucumber (diced)

½ Large Red Onion (thinly sliced)

1 Cup Shredded Cheddar Cheese

½ Cup Dill Pickle Slices

¼ Cup Fresh Chives (chopped)

Instructions

Step 1: Heat butter in a large skillet over medium-low heat. Add the thinly sliced yellow onions and brown sugar, stirring to coat. Cook slowly, stirring occasionally, for 25–30 minutes until onions are deep golden brown and jammy.

Step 2: In a large bowl, combine ground beef, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands just until combined to avoid tough meat.

Step 3: Remove caramelized onions from heat and let cool slightly. In a small bowl, mix mayonnaise, sour cream, minced garlic, lemon juice, salt, and pepper. Stir in cooled onions and adjust seasoning to taste. Refrigerate if making ahead.

Step 4: Wash and chop lettuce, dice tomatoes and cucumber, and thinly slice red onion. Arrange vegetables in separate bowls for easy assembly. Shred cheese if not pre-shredded.

Step 5: Heat olive oil in a large skillet over medium-high heat. Add seasoned ground beef and cook for 8–10 minutes, breaking it up and stirring occasionally until browned and cooked through.

Step 6: Remove cooked meat from heat and let rest a few minutes. Taste and adjust seasoning as needed.

Step 7: To assemble, place a generous layer of fresh lettuce in each bowl.

Step 8: Top lettuce with a portion of warm cooked ground beef in the center.

Step 9: Arrange diced tomatoes, cucumber, sliced red onion, and pickle slices around the beef in colorful sections.

Step 10: Add a dollop of caramelized onion aioli on top, then sprinkle with shredded cheddar and chopped chives. Serve immediately with extra aioli on the side.

Tips & Variations

Use 85/15 ground beef if you prefer leaner meat, but 80/20 delivers juicier results.

For extra smoky flavor, try Hungarian smoked paprika.

Soaking sliced red onion in cold water for 10 minutes mellows sharpness if desired.

Swap cheddar for pepper jack or Swiss cheese for a different twist.

Make the caramelized onion aioli up to 3 days ahead and store in the refrigerator.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used, but the flavor and texture will be leaner and less rich. Adjust seasoning as needed, and cook thoroughly until no longer pink.

Is this recipe suitable for keto diets?

Absolutely. These burger bowls are low in carbs and high in protein and healthy fats, making them perfect for ketogenic and low-carb diets.