Name: Masa Mesas MAKE BURGER BOWL Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 cups Romaine lettuce; 2 cups Iceberg lettuce; 1 cups Red leaf or mixed salad greens; 1 lb Ground beef (80/20); 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbs Worcestershire sauce; 1 tbs Olive oil (for cooking); 2 oz Cheddar cheese, shredded or sliced; 0.5 cup Tomato; 0.25 cup Red onion, thinly sliced; 3 pieces Dill pickles, sliced; 2 slices Cooked bacon, chopped (optional); 2 tbs Ketchup; 2 tbs Mayonnaise; 1 tsp Yellow mustard; 1 tsp Pickle brine (optional, for extra tang); 1 tsp Olive oil (for dressing); 0.5 tsp Apple cider vinegar; 0.25 tsp Salt (for dressing); 0.125 tsp Black pepper (for dressing); 1 tbs Chopped fresh parsley or chives; 1 tsp Sesame seeds

Method

Burger Bowl Base

Wash and dry the romaine, iceberg, and mixed greens thoroughly. Chop or tear into bite-sized pieces and combine in a large bowl; toss gently to mix.

Place the mixed lettuce in a shallow serving bowl or divide between two bowls if serving two people.

Burger Protein

Form and Season Patties

Divide the ground beef into two equal portions (for 2 servings) and gently form into loose patties about 3/4 inch thick. Do not overwork the meat. Season both sides with salt, black pepper, and garlic powder and brush or drizzle Worcestershire sauce onto each patty.

Cook Patties

Heat 1 tablespoon olive oil in a skillet or cast-iron pan over medium-high heat until shimmering. Add the patties and cook 3–4 minutes per side for medium (adjust time for desired doneness). If using sliced cheese, place cheese on each patty during the last minute of cooking and cover the pan briefly to melt.

Remove patties to a plate and let rest 2–3 minutes, then roughly chop or crumble into large pieces suitable for tossing into the salad bowl.

Cheese & Toppings

While the patties rest, slice or chop the tomato, thinly slice the red onion, chop the pickles, and crumble or chop cooked bacon if using.

If you prefer warm cheese ribbons in the bowl, shred or thinly slice cheddar and set aside to sprinkle over the hot meat so it softens.

Sauce & Extras

Make the burger-style dressing: in a small bowl combine ketchup, mayonnaise, yellow mustard, optional pickle brine, olive oil, apple cider vinegar, salt, and black pepper. Whisk until smooth and tasting balanced. Adjust salt, pepper, or vinegar to preference.

Taste and set aside. The dressing should be creamy, tangy, and a bit sweet — reminiscent of burger condiments.

Assemble the Burger Bowl

Drizzle about half the dressing over the bed of mixed lettuce and toss gently to coat. Add a little more if you like the salad saucier.

Top the dressed lettuce with the chopped hot burger pieces so they stay slightly warm in the bowl.

Scatter the tomato, red onion, pickles, and bacon pieces evenly over the bowl. Sprinkle shredded/sliced cheddar on top so it melts slightly from the warm meat.

Finish with a few dollops of extra dressing or a drizzle across the top, then garnish with chopped parsley or chives and a light sprinkle of sesame seeds if desired.

Serve

Serve immediately while the burger pieces are still warm. Toss lightly at the table if you want an even distribution of toppings.

Leftovers: store components separately (dressing, cooked meat, and lettuce) for best texture. Reheat meat and assemble when ready to eat.

Make Burger Bowl Recipe