Loaded Burger Bowls (Low FODMAP Option)

Ingredients

• 6–8 slices, chopped into 1.3 cm pieceslow-sodium bacon
• 454 gminced beef
• 15 mlgarlic-infused olive oil
• 15 mldried chives
• 5 mlsalt
• 2.5 mlblack pepper
• 1.4 litreschopped green leaf lettuce
• about 110 gcoarsely grated marble or cheddar cheese, lactose-free if needed; omit for a dairy-free version
• 120 mlpickle slices, homemade or shop-bought; low FODMAP if needed
• about 75 gchopped spring onions, dark green parts only
• 1 batchhomemade burger sauce

Instructions

1. 1

   Prepare the pickles

   If making homemade pickles, prepare them at least 40 minutes before cooking, or ideally the day before. Cover and refrigerate until ready to serve.

2. 2

   Make the sauce

   Prepare the homemade burger sauce, cover it and refrigerate until ready to serve.

3. 3

   Cook the bacon

   Cook the chopped bacon in a large skillet over medium heat for about 8 minutes, until crisp. Transfer it to a paper-towel-lined plate, leaving the bacon fat in the skillet, and cover to keep warm while you prepare the other ingredients.

4. 4

   Brown the beef

   Drain all but 15 ml of bacon fat from the skillet and return it to the hob over medium heat. Add the beef, garlic-infused olive oil, chives, salt and pepper. Break up the meat with a spatula and stir until coated in the seasonings and oil. Cook for about 8 minutes, until browned and most of the moisture in the skillet has gone, then transfer to a medium serving bowl.

5. 5

   Arrange the toppings

   While the beef cooks, put the chopped lettuce in a large bowl. Place the grated cheese, chopped spring onions and cooked, chopped bacon in separate smaller serving bowls or storage containers if you expect leftovers. Keeping the components separate lets everyone build their own bowl.

6. 6

   Build the bowls

   Divide the lettuce among 4 bowls. Top each with a quarter of the beef, cheese, bacon, pickles and spring onions. Drizzle with burger sauce and serve.

What are loaded burger bowls?

A burger bowl takes familiar burger fillings and serves them over a bed of lettuce instead of in a bun. This American-inspired version has seasoned beef, bacon, cheese, pickles and a creamy sauce.

The recipe’s appeal is in the contrast: warm, savoury meat and bacon meet crisp lettuce and tangy pickles. Garlic-infused oil and spring onion greens are listed for the low FODMAP option.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 37g protein, 4g carbs, 32g fat.

The beef and bacon provide much of the protein and fat, while the cheese and burger sauce also contribute fat. The lettuce, pickles and spring onions make up the small amount of carbohydrate; serve the bowl with an additional side if you want a more substantial plate.

Choose the right ingredients

Beef: Use ground beef, called minced beef in the UK, and break it up as it cooks so the seasoning coats the pieces evenly.

Greens: The recipe specifies green leaf lettuce and only the dark green parts of the spring onions. For the low FODMAP option, use pickles that suit your needs.

Cook bacon before the beef

Bacon fat: Crisp the bacon first, then leave 15 ml of the rendered fat in the skillet. It adds flavour to the beef as it browns.

Beef: Stir the meat with the oil and seasonings, breaking it apart as it cooks. The recipe’s cue is that most of the moisture has evaporated from the skillet.

Keep the toppings crisp

Separate bowls: Keep lettuce, cheese, bacon, pickles and spring onions apart until serving, as directed. This helps the lettuce stay crisp and makes it easy to portion each topping.

Sauce: Refrigerate the prepared sauce until serving, then drizzle it over each assembled bowl. Add it at the end rather than mixing it into the lettuce in advance.

Plan the timing

Make-ahead: The homemade pickles can be prepared at least 40 minutes ahead, ideally the day before. The sauce can also be made in advance and chilled.

At the hob: Bacon takes about 8 minutes, followed by about 8 minutes for the beef. Prepare the other toppings while the beef cooks, then assemble the bowls.

What to serve with the bowls

The bowls are served as written with lettuce as the base and the toppings divided among four portions. For a more substantial meal, serve with a side that suits your dietary needs.

Keep any extra sides separate from the assembled bowls so the toppings remain distinct and the lettuce does not soften.

Recipe notes & tips

• Chop the bacon into evenly sized pieces so it cooks at a similar rate.
• Drain the skillet until only 15 ml of bacon fat remains before adding the beef.
• Break up the beef as it cooks to help it brown evenly.
• Use separate serving bowls for the toppings if you expect leftovers.
• Add the burger sauce just before serving to keep the lettuce crisp.

Variations

• Dairy-free: Omit the cheese as directed and use a dairy-free burger sauce.
• Lactose-free: Choose lactose-free cheddar or marble cheese if needed.
• Low FODMAP: Use the garlic-infused oil, spring onion greens and pickles specified for this option.
• Extra crunch: Keep the lettuce chilled and add it to the bowls just before serving.
• Make it your own: Set the toppings out separately so each person can choose their amounts.

Common mistakes to avoid

• Too much bacon fat: Leaving more than 15 ml in the skillet can make the beef greasy; drain off the excess.
• Crowded skillet: If the beef cannot spread out, it may release moisture without browning well; use a large skillet.
• Unbroken beef: Large clumps season unevenly; break the meat apart with a spatula as it cooks.
• Sauce added early: Dressing the lettuce ahead can soften it; drizzle the sauce on when serving.
• Toppings mixed together: Combining everything before serving makes portions harder to customise; keep components separate.

How to store

Refrigerate leftover components separately in covered containers and use within 3 days. Reheat the beef and bacon until hot, then assemble with chilled lettuce, pickles, cheese and sauce.

Frequently asked questions