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+ servings

Loaded Burger Bowls

With grass-fed beef, sugar-free bacon, crispy kabocha squash, raw cheese, pickles, iceberg lettuce, and a drizzle of Tomato-Free Thousand Island Dressing, these Loaded Burger Bowls will make you forget you ever needed a bun to eat a burger.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time40 mins
Cook Time50 mins
10 mins
Total Time1 hr 40 mins

Ingredients

For the Tomato-Free Thousand Island Dressing:

For the Burger Bowls:

  • 2 lbs ground beef
  • 12 strips bacon
  • 1 tbsp grass-fed ghee (or butter)
  • 1 block raw cheese
  • 3-4 cups kabocha squash
  • 1/4-1/2 head iceberg lettuce
  • 12-16 pickles (3-4 per bowl)
  • sea salt, to taste (ASHLEYR for 15% off)

Instructions

  • If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

Make the Tomato-Free Thousand Island Dressing.

  • Use this recipe. Store the dressing in the fridge until you're ready to use it.

Pan fry the kabocha squash.

  • Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
  • Measure out 3-4 cups and store the rest away.
  • Place 1 tbsp of ghee in your cooking pan and bring to medium-high heat.
  • Once the pan is hot, add the kabocha squash. Sauté for about 5-7 minutes, stirring the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. When you see the brown color creeping up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.
  • When the kabocha squash is done, salt (ASHLEYR for 15% off) it to taste. Remove it from the pan and place it in a bowl to cool.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Cook the bacon + beef.

  • Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
  • At medium heat, cook the bacon.
  • Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
  • Add the ground beef to the pan with the bacon fat.
  • Cook the ground beef in the bacon fat until browned, and salt it to taste.

Chop the cheese and iceberg lettuce.

  • Chop the raw cheese (ASHLEY20 for 20% off) into cubes and the iceberg lettuce into thin slivers.

Put it all together.

  • In each burger bowl, place the beef, bacon, raw cheese (ASHLEY20 for 20% off) cubes, kabocha squash, and chopped lettuce.
  • Garnish with fresh pickles and drizzle with Tomato-Free Thousand Island Dressing.
  • Enjoy! These bowls are best enjoyed fresh, although leftovers can be stored in the fridge and are good for 1-2 days.