ANIMAL-STYLE BURGER BOWLS

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

543

Protein

46g

Carbs

47g

Fat

19g

Ingredients

potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy. medium heat. Add onions and a pinch of salt. Cook slowly, adding small splashes of water as needed, until soft and golden. ground beef. Add salt, pepper, garlic powder, onion powder, smoked paprika, mustard, and Worcestershire sauce. Cook until fully browned and flavorful. ingredients until smooth. Chill briefly for best flavor. with crispy potatoes, seasoned beef, caramelized onions, a slice of American cheese, and pickles. Drizzle generously with animal-style sauce. for meal prep.
For the Beef:
1¼ lbs (567g) 93/7 lean ground beef, raw
1½ tsp (7g) salt
1 tsp (2g) black pepper
1½ tsp (5g) garlic powder
1½ tsp (5g) onion powder
1 tsp (2g) smoked paprika
1 tbsp (15g) yellow mustard (cooked into the beef)
1 tbsp (15g) Worcestershire sauce
For the Caramelized Onions:
2 medium yellow onions, diced (250g)
1 tsp (5g) olive oil Pinch of salt Splash of water, as needed
For the Crispy Potato Base:
800g russet potatoes, diced small (about 2 large)
2 tsp (6g) garlic powder
2 tsp (6g) onion powder
1 tsp (2g) smoked paprika
1 tsp (5g) salt
½ tsp (1g) black pepper
2 tsp (10g) olive oil or olive oil spray
For the Bowl Base:
4 heaping cups (320g) shredded iceberg lettuce
4 slices (84g) reduced-fat American cheese
½ cup (40–60g) dill pickle chips
For the “Animal Style” Sauce (Lightened Up):
½ cup (120g) non-fat Greek yogurt
3 tbsp (40g) light mayo
2 tbsp (30g) ketchup
2 tsp (10g) yellow mustard
1 tbsp pickle juice
1 tbsp finely chopped dill pickles
½ tsp (1g) smoked paprika
¼ tsp garlic powder
Salt & pepper, to taste

Instructions

6 steps

1Cook the Potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2Caramelize Onions: Heat olive oil in a skillet over medium heat. Add onions and a pinch of salt. Cook slowly, adding small splashes of water as needed, until soft and golden.
3Cook the Beef: In a skillet over medium heat, brown ground beef. Add salt, pepper, garlic powder, onion powder, smoked paprika, mustard, and Worcestershire sauce. Cook until fully browned and flavorful.
4Make the Sauce: In a bowl, mix all animal-style sauce ingredients until smooth. Chill briefly for best flavor.
5Assemble Bowls: Divide lettuce among 4 bowls. Top with crispy potatoes, seasoned beef, caramelized onions, a slice of American cheese, and pickles. Drizzle generously with animal-style sauce.
6Serve: Enjoy immediately or portion into containers for meal prep. For the Beef: 1¼ lbs (567g) 93/7 lean ground beef, raw 1½ tsp (7g) salt 1 tsp (2g) black pepper 1½ tsp (5g) garlic powder 1½ tsp (5g) onion powder 1 tsp (2g) smoked paprika 1 tbsp (15g) yellow mustard (cooked into the beef) 1 tbsp (15g) Worcestershire sauce For the Caramelized Onions: 2 medium yellow onions, diced (250g) 1 tsp (5g) olive oil Pinch of salt Splash of water, as needed For the Crispy Potato Base: 800g russet potatoes, diced small (about 2 large) 2 tsp (6g) garlic powder 2 tsp (6g) onion powder 1 tsp (2g) smoked paprika 1 tsp (5g) salt ½ tsp (1g) black pepper 2 tsp (10g) olive oil or olive oil spray For the Bowl Base: 4 heaping cups (320g) shredded iceberg lettuce 4 slices (84g) reduced-fat American cheese ½ cup (40–60g) dill pickle chips For the “Animal Style” Sauce (Lightened Up): ½ cup (120g) non-fat Greek yogurt 3 tbsp (40g) light mayo 2 tbsp (30g) ketchup 2 tsp (10g) yellow mustard 1 tbsp pickle juice 1 tbsp finely chopped dill pickles ½ tsp (1g) smoked paprika ¼ tsp garlic powder Salt & pepper, to taste