Burger Bowls are my answer to a full-on burger craving when I still want a big pile of fresh, crunchy veg. This cheeseburger bowls recipe gives you juicy beef, sharp cheddar, tangy pickles and a creamy burger sauce, all tossed together so you get a perfect bite every time. It’s fast, endlessly customisable and brilliant for weeknights or lunch prep.
Nicky’s Notes
There’s something ridiculously satisfying about a layered bowl: warm, savoury beef over crisp lettuce with those cool, crunchy bits (hi, pickles) and a tangy sauce to bring it all together.
I like to add a handful of oven-baked waffle fries to bulk it out and make it a delicious dinner in a bowl.
I love bowl food
Ingredients for Burger Bowls
***Full recipe with detailed quantities in the recipe card below***
Note on the waffle fries
Further info on particular ingredients and where to buy them – eg
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Bake the waffle fries as per the pack instructions then mix the burger sauce (ketchup, mayo, mustard) and set aside.
While the waffle fries are cooking, sauté onion, brown the beef with salt, pepper, oregano, paprika, garlic, Worcestershire and chopped pickles.
Build the burger bowls with: lettuce, tomatoes, cheese, sliced pickles and red onion; add hot beef and fries, drizzle sauce.
Pro Tip
- For that smash-burger flavour, heat a wide pan until properly hot, press the mince into a thin, even layer and leave it undisturbed for 2–3 minutes to drive the Maillard reaction—that’s the browning that delivers deep, savoury flavour. Work in two batches so it browns, not steams.
- If you’re pan is too small you can always work in 2 batches, you weant o fry the beef not steam it.
Building the Burger Bowl
Start with heat and crunch. Divide the hot waffle fries between four bowls, then spoon over the freshly browned beef.
Add your fresh layer: shredded romaine, cherry tomatoes, sliced pickles and red onion tucked around the edges so every forkful gets a mix of warm and cool. Scatter over the grated Cheddar/Red Leicester.
Sauce smart: drizzle half the burger sauce over now, then serve the rest on the table so everyone can add more.
Beefy and juicy with caramelised edges, strong cheddar, bright pickle tang and a creamy burger sauce drizzle over crisp greens, finished with golden waffle fries for that proper burger-night satisfaction.
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For these burger bowls I like to drizzle some of the sauce over that seasoned juicy fried beef and also serve alongside a small dish of the sauce for dipping the fries into.
To make the sauce simply mix together:
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Preheat the oven and cook the waffle fries as the the pack instructions
500 g (14oz) frozen waffle fries
-
Make the burger sauce by mixing the sauce ingredients together in a small bowl
4 tbsp tomato ketchup, 4 tbsp mayo, 1 tbsp American yellow mustard
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About 12 minutes before the waffle fries are ready, make the minced beef. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring often, until softened.
1 tbsp oil, 1 medium onion
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Turn the heat up to medium-high. Add the minced beef, salt and pepper and cook for 5-6 minutes, stirring often and breaking up any chunks as you go, until the beef is browned.
500 g (1lb 2oz) minced (ground) beef, ½ tsp salt, ½ tsp ground black pepper
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Add the oregano, paprika, garlic powder, Worcestershire sauce and chopped pickles. Stir together and cook for a further minute. Turn off the heat.
1/2 tsp oregano, 1 tsp paprika, 1 tsp garlic powder/granules, 1 tbsp Worcestershire sauce, 3 tbsp finely chopped pickled cornichons or dill pickles
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Divide the cooked waffle fries between four bowls. Divide the beef between the bowls.
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Arrange the lettuce, tomates, cheese, dill pickles and sliced red onion in the bowls.
200 g (4 cups) shredded romaine lettuce, 16 cherry (grape) tomatoes, quartered, 125 g (1.25 packed cups) mixed grated (shredded) cheese, 1 small red onion, 60 g sliced dill pickles
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Serve with the burger sauce you made earlier
Tip: If you want to crisp up the cheese, place the pan under the grill (broiler) for 4-5 minutes, until golden and bubbly. Make sure your pan is suitable for using under the grill.
Calories: 742kcal | Carbohydrates: 55g | Protein: 40g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1745mg | Fiber: 9g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
This burger bowl recipe was first published in Jan 2026.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
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