Sure, when you’re trying to eat healthily, skipping the drive-thru is a wise idea… but don’t worry! You don’t have to skip out on all the flavors you crave from that greasy, brown-bag-of-goodness. Skinny Burger Bowls brings just that but makes it guilt-free and actually good for your body! This bowl o’ deliciousness swaps the bun for a bed of fresh, nourishing lettuce and tops it with that juicy, hearty, savory beef we all know and love to eat. Then, you get to choose all your favorite burger condiments to load up on top! Think: crispy bacon, tingling pickles, sweet tomatoes, tangy onions, and a creamy ranch sauce. The list could go on and on. See? Skinny Burger Bowls makes eating at home taste way better. Believe it or not, you’ll never want to wait in line again!

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For the ranch sauce:

  • 2/3 cup homemade mayonnaise or store-bought paleo mayonnaise
  • 1 tablespoon coconut milk or almond milk
  • 2 teaspoons lemon juice
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons dried chives
  • sea salt, to taste

For the burger bowls:

  • 8 slices nitrate-free bacon
  • 1 medium onion, diced
  • 1 cup white mushrooms, sliced
  • 1 pound grass-fed, 85% lean ground beef
  • sea salt, to taste
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • butter lettuce, to taste
  • 1 cup cherry tomatoes
  • no-sugar added dill pickle slices, to taste
  • red onion, to taste, thinly sliced


Step 1 –In a large bowl, whisk the mayonnaise, the milk, the lemon juice, the yeast, 1/2 teaspoon of the garlic powder, the onion powder, the chives, and the sea salt together and chill it until ready to serve.

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Step 2 –In a large skillet, cook the bacon until it is crisp, about 5 minutes.

Step 3 –Transfer the bacon to a paper-towel-lined plate and reserve 2 tablespoons of the bacon fat in the skillet and discard the rest.

Step 4 –Lower the heat to medium and add the onion to the bacon fat and cook until the onion is translucent, about 5 minutes.

Step 5 –Add the mushrooms to the onion and cook until they have softened, about 5 minutes.

Step 6 –Push the veggies to the side of the skillet, add the beef, sprinkle the mixture with the sea salt, the chipotle powder, and the remaining garlic powder, and cook, stirring to combine, until the beef is no longer pink.

Step 7 –Divide the lettuce into bowls and top with the beef mixture, the tomatoes, the pickles, the red onions, the cooked bacon, and the chilled ranch.

Step 8 –Serve.