Description
These Protein Packed Burger Bowls are a healthy twist on classic burgers, featuring a hearty base of quinoa and fresh veggies. Packed with flavor and nutrition, they are perfect for a satisfying meal any day of the week.
Ingredients
Scale
- 1 lb (450g) lean ground beef (or turkey or plant-based substitute)
- 1/4 cup (30g) breadcrumbs (optional, for binding)
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (240g) mixed greens (spinach, arugula, or lettuce)
- 2 cups (300g) cooked quinoa (or brown rice)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) cucumber, diced
- 1/2 cup (75g) red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup (120g) shredded cheddar cheese (or dairy-free cheese)
- 1/4 cup (60ml) Greek yogurt or sour cream (or dairy-free alternative)
- 1/4 cup (60ml) barbecue sauce (or your favorite dressing)
- Fresh herbs (parsley or cilantro), for garnish
Instructions
- Prepare the Burger Patties: In a large bowl, mix together the ground beef, breadcrumbs (if using), egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Use your hands to combine until just mixed — avoid overworking the meat. This should take about 2 minutes.
- Form the Patties: Divide the mixture into four equal portions and shape each into a patty, about 1-inch thick. Make a slight indentation in the center of each patty using your thumb. This helps them cook evenly and prevents puffing. Set aside on a plate while you heat the skillet.
- Heat the Skillet: In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot (you'll see a shimmer), carefully add the patties to the skillet. Avoid overcrowding; you want to give them space to sear properly.
- Cook the Patties: Cook the patties for 5-6 minutes on one side until browned and crispy. Avoid flipping them too early; you want a nice crust to develop. Flip them gently using a spatula.
- Finish Cooking: Cook the other side for an additional 4-5 minutes, or until the internal temperature reaches 160°F (71°C). Look for juices running clear and a golden-brown exterior. Remove from skillet and let rest for a couple of minutes.
- Assemble the Bowls: In four bowls, start with a base of mixed greens, then add a scoop of quinoa. Top each bowl with halved cherry tomatoes, diced cucumber, sliced red onion, and avocado.
- Add the Patties: Place one burger patty on top of each bowl. It’s okay if it slightly overlaps the veggies; this adds to the heartiness of the dish.
- Finish with Toppings: Sprinkle shredded cheddar cheese over the patties, then add a dollop of Greek yogurt or sour cream, a drizzle of barbecue sauce, and garnish with fresh herbs. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Don't overwork the meat when mixing the ingredients to avoid tough patties. Use a nonstick skillet for easier cooking and cleanup.