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    Cooking With Hatchells

    Cheeseburger Bowls

    S&T
    ​

    4 servings

    servings

    15 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ingredients

    4 spray(s) Cooking spray

    1 pound(s) Uncooked extra lean ground beef 96 % lean 4% fat

    1 tsp Kosher salt

    1 small Uncooked onion(s) finely chopped

    6 cup(s), shredded Chopped romaine lettuce

    4 medium Plum tomato(es) diced

    15 slice(s) Kosher dill pickle sandwich slice(s) divided

    8 Tbsp Reduced fat cheddar cheese shredded

    6 thin slice(s) Uncooked red onion(s) optional

    1 Tbsp Ketchup

    2 Tbsp Light mayonnaise

    1 ½ tsp Mustard

    ½ tsp Worcestershire sauce

    Directions

    Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef and salt. Reserve 1 tbsp of the yellow onion and add the remaining yellow onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside.

    Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with a quarter of the tomato, 3 pickle slices, 2 tbsp cheese, and the red onion (if using).

    In a small bowl, stir the ketchup, mayonnaise, mustard, Worcestershire sauce, and reserved 1 tbsp yellow onion. Finely chop the remaining 3 dill pickle slices and add to the bowl.

    Divide the beef mixture among the bowls of lettuce. Serve with the special sauce.

    Serving size: 1 bowl (about 2 cups)

    4 servings

    servings

    15 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    4 spray(s) Cooking spray

    1 pound(s) Uncooked extra lean ground beef 96 % lean 4% fat

    1 tsp Kosher salt

    1 small Uncooked onion(s) finely chopped

    6 cup(s), shredded Chopped romaine lettuce

    4 medium Plum tomato(es) diced

    15 slice(s) Kosher dill pickle sandwich slice(s) divided

    8 Tbsp Reduced fat cheddar cheese shredded

    6 thin slice(s) Uncooked red onion(s) optional

    1 Tbsp Ketchup

    2 Tbsp Light mayonnaise

    1 ½ tsp Mustard

    ½ tsp Worcestershire sauce

    Directions

    1

    Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef and salt. Reserve 1 tbsp of the yellow onion and add the remaining yellow onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside.

    2

    Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with a quarter of the tomato, 3 pickle slices, 2 tbsp cheese, and the red onion (if using).

    3

    In a small bowl, stir the ketchup, mayonnaise, mustard, Worcestershire sauce, and reserved 1 tbsp yellow onion. Finely chop the remaining 3 dill pickle slices and add to the bowl.

    4

    Divide the beef mixture among the bowls of lettuce. Serve with the special sauce.

    5

    Serving size: 1 bowl (about 2 cups)