This bowl takes everything you love about a classic burger — savory beef, tangy pickles, melty cheddar, ketchup and mustard — and turns it into a fast, hands-on meal without the bun. The textures are simple and satisfying: warm, slightly chewy brown rice, tender browned beef, crisp shredded lettuce, juicy cherry tomatoes and crunchy pickles topped with melted cheddar and a bright ketchup-mustard drizzle. It’s easy because most work is just cooking the rice and browning the beef, then assembling. Serve it warm for a hearty weeknight dinner or pack it chilled for a quick lunch. For another simple beef-and-potato comfort option, try this 5-Ingredient Hamburger and Potato Casserole for more ideas.
Why You’ll Love This Burger Bowls
- Hands-off once the rice and beef are cooked — quick assembly.
- Classic burger flavors in a lower-carbohydrate, rice-base format.
- Great texture contrast: soft rice, tender beef, crisp lettuce, juicy tomatoes.
- Uses pantry basics and a short shopping list.
- Easy to scale up or down for family meals or meal prep.
- No buns needed — less mess, fewer crumbs.
- Customizable toppings without changing the main recipe.
- Ready in about 40 minutes including rice time.
What Is Burger Bowls?
Burger Bowls turn the familiar components of a hamburger into a layered bowl. Instead of a bun, cooked brown rice forms the base. Ground beef is seasoned and browned, then layered with shredded lettuce, halved cherry tomatoes, sliced pickles and shredded cheddar. A simple ketchup-and-mustard mix replaces burger condiments for a bright finish. The taste is exactly what you expect from a burger — savory, tangy, slightly sweet — but served in a more flexible, bowl-friendly format. The cooking method is stovetop for the beef and stovetop or rice cooker for the rice. The overall vibe is casual comfort food — perfect for a busy weeknight, a relaxed lunch, or a simple meal that kids and adults both enjoy.
Ingredients for Burger Bowls
For the Base
- 2 cups cooked brown rice
For the Beef
- 1 lb lean ground beef
- Salt and pepper (to taste; use sparingly if watching sodium)
For the Fresh Toppings
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 1/2 cup sliced pickles
For the Cheese & Sauce
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 2 tbsp mustard
Ingredient Notes (Substitutions, Healthy Swaps)
- Brown rice: Swap for white rice or quinoa if you prefer a softer grain or higher protein. If you use white rice, cook time is shorter.
- Lean ground beef: You can use ground turkey or ground chicken for a leaner option, but the flavor will be milder. If using higher-fat beef, drain well to reduce grease.
- Shredded cheddar: Try reduced-fat cheddar to cut calories, or use a sharp cheddar for more flavor with less cheese.
- Ketchup and mustard sauce: For a lower-sugar sauce, use a no-sugar-added ketchup or swap ketchup for tomato paste mixed with a touch of vinegar and sweetener.
- Pickles: Use dill chips or sweet pickles depending on whether you want a tangy or sweeter bite.
- Tomatoes & lettuce: Romaine or iceberg work fine if shredded lettuce is not available; grape tomatoes can replace cherry tomatoes.
Step-by-Step Instructions
Step 1 – Cook the brown rice
Prepare brown rice according to package instructions (approximately 30 minutes). Fluff with a fork and keep warm.
Visual cue: The rice grains should be tender but slightly chewy, not mushy.
Step 2 – Brown the ground beef
Heat a skillet over medium heat. Add 1 lb lean ground beef, season with salt and pepper, and cook until browned, about 8 minutes. Break the meat into small pieces with a spatula as it cooks.
Pro cue: Cook until the beef loses its pink color and small brown bits form on the pan — that browning adds flavor. Drain excess fat.
Step 3 – Prep the fresh ingredients
While the beef cooks, halve 1 cup cherry tomatoes, shred 2 cups lettuce, and slice 1/2 cup pickles. Arrange them for quick assembly.
Step 4 – Make the sauce
In a small bowl, mix 1/4 cup ketchup with 2 tbsp mustard until smooth. Taste and adjust the balance if you like more tang or sweetness.
Step 5 – Assemble the bowls
Divide 2 cups cooked brown rice between bowls. Top each bowl with browned ground beef, shredded lettuce, halved cherry tomatoes, sliced pickles, and 1 cup shredded cheddar evenly across bowls.
Step 6 – Finish and serve
Drizzle the ketchup-mustard sauce over each bowl. Serve immediately so the cheese melts slightly from the warm beef and rice, or enjoy straight from the bowl.
Pro Tips for Success
- Drain the beef well: Even lean beef releases fat; drain or blot with paper towels so the bowl doesn’t get greasy.
- Cook rice ahead: Make the brown rice earlier in the day or use leftover rice to save time.
- Warm the bowls: Pre-warming bowls helps melt the cheese slightly and keeps everything cozy.
- Season simply: Salt and pepper on the beef are enough. Taste and adjust before assembling.
- Chop uniformly: Halve cherry tomatoes and slice pickles into similar sizes for even bites.
- Keep crunchy toppings separate if packing: If taking to work, place lettuce and pickles in a separate container to keep them crisp.
- Use a hot skillet: A properly hot pan gives better browning on the beef for more flavor.
Flavor Variations
- OPTIONAL: Spicy Kick — Add 1 tsp hot sauce or a pinch of cayenne to the ketchup-mustard mix.
- OPTIONAL: Smoky BBQ — Replace the ketchup with 1/4 cup BBQ sauce for a smoky-sweet finish.
- OPTIONAL: Cheese Swap — Use pepper jack for heat or Swiss for a milder, creamier finish.
- OPTIONAL: Veg-Heavy — Add sautéed mushrooms or bell peppers with the beef to increase veggies.
- OPTIONAL: Mediterranean Twist — Omit pickles, add sliced cucumbers, and swap ketchup-mustard for tzatziki (note: this changes the sauce from the original but keeps the assembly).
- OPTIONAL: Low-Carb — Replace rice with cauliflower rice for a lower-carb bowl; cook cauliflower rice briefly to keep texture.
Serving Suggestions
- Serve with a crisp green salad and a light vinaigrette for a full meal.
- Offer extra ketchup-mustard on the side for people who like more sauce.
- Pair with oven-baked fries or sweet potato wedges for a classic burger feel.
- Plate in shallow bowls for family-style serving or pack in meal prep containers for lunches.
- Add a fried or soft-boiled egg on top for extra richness and protein.
- Serve during casual gatherings — the bowls are easy for guests to customize.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the brown rice and brown the ground beef up to 3 days in advance. Store separately in airtight containers in the fridge.
- Storage duration: Store assembled bowls without sauce for up to 3 days in the refrigerator. If fully assembled with sauce and lettuce, aim to eat within 24 hours to keep lettuce crisp.
- Reheating: Reheat beef and rice together in a skillet over medium-low heat until warmed through, or microwave in 30-second intervals, stirring between. Add fresh lettuce, tomatoes and pickles after reheating.
- Texture changes: Lettuce will wilt after reheating. To keep crunch, add fresh lettuce and pickles after warming.
Storage and Freezing Instructions
- Freezing cooked beef: You can freeze the cooked browned ground beef in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Freezing rice: Cooked brown rice freezes well for up to 3 months. Use freezer bags and press flat for quick thawing.
- Assembled bowls: Freezing fully assembled bowls is not recommended because lettuce, tomatoes and pickles will lose texture. Instead, freeze beef and rice separately and add fresh toppings when ready to serve.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~408 kcal | ~30 g | ~28 g | ~19 g | ~2.5 g | ~600 mg
Estimates vary by brands and portions.
FAQ About Burger Bowls
Q: How many servings does this recipe make?
A: This recipe makes about 3–4 servings depending on portion size. I used totals that divide well into four medium bowls.
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works; brown it the same way but watch for dryness — add a splash of water or a teaspoon of oil if it seems dry.
Q: My rice turned out sticky — what happened?
A: Sticky rice usually means too much water or overcooking. Rinse rice before cooking and reduce water slightly, or use the package’s water ratio.
Q: How do I keep the lettuce from getting soggy?
A: Add lettuce just before serving, or store it separately and mix into each bowl right before eating.
Q: Can I make this gluten-free?
A: Yes. The ingredients listed are naturally gluten-free, but check labels on ketchup and mustard to ensure they are certified gluten-free.
Q: The beef seems bland — how can I add more flavor?
A: Add a pinch of onion powder or garlic powder while browning, or a splash of Worcestershire sauce if you have it (optional addition).
TastyInspo Notes
- Finish with a small extra drizzle of sauce on top for a photo-ready look.
- Use a ring mold to press the rice into a neat base if you want tidy bowls for guests.
- Serve with extra shredded cheddar on the side so each person can add more.
- Toast the bottoms of the bowls briefly in the oven for a slightly crisp grain layer.
- Garnish with a single pickle slice on top to signal “burger” at a glance.
Troubleshooting
- Bland flavor: Add salt and pepper to the beef while cooking and taste before assembling. A small splash of vinegar or lemon juice can brighten up the whole bowl.
- Too greasy: Drain beef in a fine-mesh sieve or spoon off fat from the skillet. Blot with paper towels.
- Overcooked beef: Remove from heat as soon as beef is browned; it will remain tender and carry more flavor.
- Watery rice: Use the correct rice-to-water ratio, and let cooked rice rest covered off heat for 10 minutes to firm up.
- Soggy lettuce: Add shredded lettuce at the last minute or store separately.
- Sauce too thick or thin: For a thinner sauce, add a teaspoon of water at a time. For thicker, increase ketchup slightly.
Final Thoughts
Burger Bowls are a straightforward, tasty way to enjoy burger flavors without a bun. They’re flexible, fast, and friendly for busy days, and they work well for meal prep or a family dinner. Give the basic build a try and tweak toppings to your taste — the core is simple and reliable.
Conclusion
If you want another healthy take on burger bowls with a flavorful twist, check out this recipe for Healthy Burger Bowls with Special Sauce for more ideas and a different sauce profile.
Burger Bowls
Ingredients
For the Base
- 2 cups cooked brown rice
For the Beef
- 1 lb lean ground beef Season with salt and pepper to taste.
For the Fresh Toppings
- 1 cup cherry tomatoes, halved
- 2 cups shredded lettuce
- 1/2 cup sliced pickles
For the Cheese & Sauce
- 1 cup shredded cheddar cheese
- 1/4 cup ketchup
- 2 tbsp mustard
Instructions
Prepare the Rice
- Cook brown rice according to package instructions (approximately 30 minutes). Fluff with a fork and keep warm.
Cook the Beef
- Heat a skillet over medium heat. Add lean ground beef, season with salt and pepper, and cook until browned, about 8 minutes.
- Break the meat into small pieces with a spatula as it cooks.
- Drain excess fat.
Prep Fresh Ingredients
- While the beef cooks, halve cherry tomatoes, shred lettuce, and slice pickles. Arrange for quick assembly.
Make the Sauce
- In a small bowl, mix ketchup with mustard until smooth. Adjust taste if necessary.
Assemble the Bowls
- Divide cooked brown rice between bowls.
- Top each bowl with browned ground beef, shredded lettuce, halved cherry tomatoes, sliced pickles, and shredded cheddar.
Finish and Serve
- Drizzle the ketchup-mustard sauce over each bowl and serve immediately.
