Ingredients
Burger Sauce
- ¼ cup mayonnaise
- ¼ cup full-fat Greek yogurt
- ½ cup ketchup
- ¼ yellow onion, finely minced
- ⅓ cup pickles, grated
- 3 teaspoons pickle juice
- 1 teaspoon granulated sugar
Vegetables and Salad
- 2 cups shredded napa cabbage
- 1.5 teaspoons apple cider vinegar
- 1 teaspoon fresh lemon juice
- ¾ teaspoon sea salt, divided
- 10 oz. cherry tomatoes, halved
- ½ small white onion, minced
- ¾ cup small pickles, sliced
Main
- 6 oz. cheddar cheese, chunked
- 1 lb. ground beef
- 1 teaspoon sea salt
- 1 tablespoon grated white onion
Instructions
- Prepare the burger sauce: In a bowl, combine the mayonnaise, full-fat Greek yogurt, ketchup, finely minced yellow onion, grated pickles, pickle juice, and granulated sugar. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate to allow the flavors to meld while finishing the other components.
- Prepare the cabbage salad: Place shredded napa cabbage into a large bowl. Add apple cider vinegar, fresh lemon juice, and ¼ teaspoon of sea salt. Using your hands or a spoon, massage the dressing into the cabbage until it softens slightly and absorbs the flavors. Set this aside.
- Make the tomato salad: In a separate bowl, combine halved cherry tomatoes, minced white onion, and ½ teaspoon sea salt. Toss gently to coat the tomatoes and onions evenly. Set aside to marinate briefly.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef, season with 1 teaspoon sea salt, and cook for 3 minutes, breaking it up as it browns. Add the grated white onion to the beef and continue cooking until the beef is fully browned and no longer pink. Remove the skillet from heat and toss the cooked beef with 2 teaspoons of pickle juice to add extra tang and moisture.
- Assemble the cheeseburger bowls: Divide the ground beef evenly among 4 to 6 serving bowls. Add a portion of the massaged cabbage salad and tomato salad to each bowl. Top with sliced small pickles and chunked cheddar cheese. Finally, drizzle the prepared burger sauce over each bowl and serve immediately for a fresh and flavorful burger-inspired meal.
Notes
- To make this recipe lower in sodium, reduce the added salt and use low-sodium pickles.
- For a dairy-free option, substitute the Greek yogurt and cheddar cheese with plant-based alternatives.
- Use lean ground beef to keep the fat content moderate, or substitute with ground turkey for a leaner protein.
- This dish can be served either warm or at room temperature, making it versatile for meal prep.
- Leftovers store well in the refrigerator for up to 3 days; add fresh pickles and sauce before serving to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
