Go Back
–+ servings
Print Recipe

Naked Burger Salad Bowl

This Naked Burger Salad Bowl is a fan favorite. It's got lettuce, tomato, pickled red onions, cheese, dill pickles and tater tots all dressed in an irresistible special burger sauce! It's an easy to prepare recipe and I know you're going to love it!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Lunch, Main Dish
Cuisine: American
Keyword: bowl, burgers, Ground beef, salad
Servings: 2 servings
Author: MaryAnn Dwyer

Ingredients

Pickled Red Onions

  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 cup water

Special Burger Sauce

  • 3/4 cup good mayonnaise
  • 3 Tbsp. ketchup
  • 3 Tbsp. dill pickle relish
  • 1 Tbsp. yellow mustard
  • 1 tsp. granulated sugar
  • 1 tsp. paprika
  • 1 tsp. onion powder

Naked Burger Bowl

  • 1 Tbsp. olive oil
  • 1 lb. ground beef, I use 80/20
  • 2 tsp. Montreal Steak Seasoning
  • 9 oz. bag chopped romaine lettuce
  • 2 cups grape tomatoes, sliced in half
  • 1/2 cup pickle slices, dill or sweet
  • 1 1/2 cup freshly shredded Colby Jack Cheese
  • 30-40 pieces tater tots, cooked according to package directions

Instructions

Pickled Red Onions

  • Slice onions thin and place in a jar with a lid. Set aside.
    In a small saucepan, stir together the apple cider vinegar, sugar, salt and water. Cook on medium high heat until the mixture comes to a simmer. Pour the hot mixture over the onions in the jar and cover with the lid and shake the jar. Let the onions marinate for two hours at room temperature. Make sure the onions are submerged in the liquid. Serve or refrigerate for up to 3 weeks.

Special Burger Sauce

  • Add all ingredients to a medium bowl and whisk together until smooth. Transfer the sauce to a jar with a lid or an airtight container and store in the fridge until ready to use.

Naked Burger Bowl

  • Bake your tater tots according to the package directions. While your tater tots are baking, you'll make your burger meat.
    I like to add my oil to a large skillet over medium high heat and then add in my ground beef and use a spatula to press the meat down into one large thin-ish pattie. Sprinkle the top the seasoning. Do not attempt to turn the pattie until the bottom is a bit crispy. This will vary with everyone's individual stovetop, so just keep an eye on it and flip it when you think it's ready and to your liking.
    It really won't matter if the pattie breaks apart a bit because you will be diving the meat into two bowls.
  • The last step is to assemble your burger bowls. I like to make my romaine lettuce the base of the bowls, then distribute half of the tomatoes, pickles, shredded cheese, tater tots and some of the pickled red onions into each bowl, finishing with some of the special burger sauce and a sprinkle of sesame seeds. Serve with the extra special burger sauce.

Notes

This recipe is really what you want to make it. The ingredients for the bowl are not exact. Add the amounts that you desire to each of your bowls.
The one pound ground beef is enough for two hearty bowls. Add as much of the other ingredients that you desire.
The burger sauce and pickled red onion ingredients are exact, but feel free to add as much of each to your bowls and refrigerate the remainders for later.