Having tried many variations of a burger bowl in my kitchen, I have finally made this masterpiece of deconstructed burgers, in which I managed to reproduce all the traditional flavors of a burger and add crispy fries with ranch seasoning to it.
Such burger bowls have turned into my new dinner staple on weeknights – they are healthier in comparison to regular burgers, allow more customization, and are absolutely delicious.
Their idea is to put a burger in a bowl by putting seasoned fries with ranch sauce and burger patties on top and drizzled with their house sauce.
Bowls of the Ultimate Burger Ingredients
For the Seasoned Ground Beef
- 1lb ground beef (80/20 mixture is the best)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and black pepper to taste
In the case of the Signature House Sauce
According to my experiments with different recipes of burger sauce, the following combination is the most perfect in terms of tangy-creamy taste:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp sweet pickle relish
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 minced garlic cloves
- 1/4 tsp paprika
- Pinch of salt
For the Ranch Fries
- 1.5 lbs russet potatoes, cut for frying
- 2 tbsp olive oil
- 1 packet ranch seasoning mix
- 1/2 tsp garlic powder
- Salt to taste
Fresh Bowl Components
- 4 cups of mixed lettuce (I like romaine and iceberg mix)
- 1 large tomato, diced
- 1/2 red onion, thinly sliced
- 1/2 cup dill pickles, chopped
- 1 cup shredded cheddar cheese
- Extra: avocado slices, bacon bits
Nutritional Alternatives and Substitutions
To adherents of certain nutritional requirements:
- Lean protein: Ground turkey or chicken (93/ 7 lean)
- Vegan: Beyond meat or lentil crumbles
- Lactose-free: Vegan cheese and mayos
- Gluten-free: Make sure that ranch seasoning is gluten free
Step-by-Step Cooking Method
Preparing the Ranch Fries
The fries are the first thing that I do, as they require the most time:
In the beginning, I turned on my oven to 425°F. I sliced the potatoes into homogenous fries that were 1/2-inch thick – consistency is the norm in even cooking.
I then soak them in cold water for 30 minutes so that the extra starch is removed and then thoroughly dry them on paper towels.
I put the dried fries in a large bowl and combined it with olive oil, ranch seasoning, garlic powder and salt until evenly distributed.
I place them on a big baking sheet in one layer with parchment paper, so that there is not overlapping. The fries take 25-30 minutes to cook with a caressing of half way turning until they become crisp and golden brown.
Producing the Perfect House Sauce
As the fries are being cooked, I make my own house sauce. I combine the mayonnaise with the ketchup, pickle relish, Dijon mustard, Worcestershire sauce, lemon juice, minced Garlic, paprika and salt in a medium bowl.
The trick is to bring the balance between the mayo base and tangy ketchup and freshness of lemon juice. I refrigerated it for at least 15 minutes to allow the flavors to blend.
Baking the Seasoned Ground Beef
I put a big skillet and heat it on medium-high and add ground beef with all the seasonings and separate it as it is cooking until it is completely cooked.
It can be done within approximately 6-8 minutes. The meat must be thoroughly cooked with no pink segmentation. I squeeze out all the fat and retain the meat hot.
Assembly Process
The arrangement of assemblies is important in the distribution of texture and flavor. I begin by cutting the mixed lettuce in four serving dishes.
I will then add the warm seasoned round beef and then the hot ranch fries. I would then sprinkle it with tomatoes, cut in dice, sliced red onions, chopped pickles, and shredded cheese. Lastly, I pour the house sauce over one after another and serve right away.
Professional Tips & Tricks
An ideal result in Ranch Fries
The trick behind great ranch fries is good preparation. I have also come to know that dry potatoes are soaked to remove excess starch hence making the fries crisp.
Keeping them absolutely dry then seasoning assures that the ranch has been attached. Crowding on the baking sheet is not good – it will not crisp, it will steam.
House Sauce Mastery
I suggest preparing the house sauce at least half an hour in advance so that the flavours could have time to develop. The sauce may be made as far as 3 days ahead and refrigerated. I put a drop of hot sauce or cayenne pepper in there to make it spicier.
Ground Beef Perfection
I use high heat to cook the beef to ensure it is browned which requires approximately 3-4 minutes. It is important not to pack the pan too tightly and also not to shake the meat around too often – this prevents the meat from browning properly and also may result in making the meat tough.
Common Mistakes to Avoid
The bowls should not be assembled too early because the hot ingredients will destroy the lettuce. This was a lesson that I learned when preparing meals.
Rather, have store elements divided and put together just before serving. And, do not overlook seasoning the beef – this is the thing that makes it not just good but good as well.
Read also: Ultimate Instant Pot Chili: A Game-Changing Recipe
Food Adaptations and Preferences
Whole30 and Paleo Adaptations
To comply with the Whole30 diet, I consume compatible ketchup and mayonnaise, substituting any maple syrup with coconut aminos. The ranch fries are prepared using compliant seasoning mixtures, and I do not add the cheese at all.
Low-Carb and Keto Versions
I use cauliflower rice to replace the fries so that I can have a lower-carb meal. Cauliflower seasoned with ranch dressing mix which is roasted can satisfy the same satisfaction with less amount of carbs. I also add more cheese and avocado ingredients to achieve more fat macros.
Vegan and Vegetarian Choices
In the case of vegetarian alternatives, I take crumbled tofu or tempeh as a protein source. Vegan bowls of burger are suitable with lentil meat substitute or any other plant-based burger cooking. I make sure that all the sauces and seasonings are plant-based.
Ground Turkey Alternative
Ground turkey is a great source of lean protein as it is savory and juicy but it has lesser fat levels as compared to beef. I spice it the same way as in the beef version but pay attention to the time as turkey may get dry much faster.
Read also: Easy Crockpot Chicken Gnocchi Soup Recipe: Creamy Comfort Food
Serving Ideas and Ideal Matches
Complementary Side Dishes
Although they come with all the contents, these burger bowls are still considered complete meals, but I occasionally serve them with:
- Extra crunch Fresh coleslaw
- When it is summer, corn on the cob
- Ranch fries as a substitute of sweet potato wedges
- Fresh cucumber salad as a garnish
Beverage Pairings
These substantial bowls are served with:
- Ice-cold lemonade or iced tea
- Craft beer (IPAs or wheat beers, in particular)
- Full-diner classic milkshakes
- Light and sparkling water with lime
Sauce Variations
In addition to the house sauce, I try:
- Mayo and ketchup based classic burger sauce
- Spicy aioli for heat lovers
- Thousand Island to have a taste of Big Mac
- BBQ sauce to add a smoky flavor (however, I use the house sauce)
Storage and Reheating
Proper Storage Techniques
The burger bowls last 4-5 days in the refrigerator when ingredients are packed in different containers. I do not store prepared bowls because it makes the lettuce wet and the textures not that good.
I put the cooked ground beef in the refrigerator into airtight containers which last up to 4 days or freeze up to 3 months.
The house sauce can be stored in a closed container for as long as 1 week. Ranch fries should be eaten fresh although they can be kept in 2-3 days and reheated in the oven.
Reheating Instructions
To achieve optimal results, I heat the ground beef again in the microwave after every 30 seconds with stirring between the heating.
It is possible to re-crisp the ranch fries in the 400degF oven within 5-7 minutes. I do not reheat the prepared bowls, rather, I warm the single components and prepare new bowls.
Meal Prep Strategy
I do not recommend pre-preparing complete bowls because they get mushy, but all ingredients may be prepared in advance separately.
I can cook the ground beef in a batch on the day of the week, Thursday, and prepare the house sauce, wash/chop all vegetables. This enables me to make new bowls every day of the week in a few minutes.
Conclusion
House sauce and ranch fries on these ultimate burger bowls have changed the way I eat at night during the week. They are more nutritious and customizable as compared to ordinary burgers yet they meet the burger cravings.
This recipe will give you the desired results regardless of your particular diet or just because you are in the mood to have a good tasty meal.
It is the ideal seasoning of the beef, the crispy ranch fries, fresh vegetables and house sauce that makes it a restaurant quality meal at home the entire family will enjoy.
Frequently Asked Questions
Is it possible to prepare these burger bowls in advance?
Although I do not encourage anyone to pre-plan the whole bowls, one can make the individual components 2-3 days before.
I have ground beef that has been seasoned, house sauce, and chopped vegetables which I store separately and then I make fresh bowls when I want to eat. This will avoid wilting of the lettuce and also ensures it has the best texture.
What should the best ratio of ground beef be when making burger bowls?
My experiments with different ratios have shown that 80/20 ground beef is the best ratio of meat that has the right balance of flavor and juiciness without turning out to be too greasy.
The fat maintains the meat moist and tasty, particularly this is important given that we are not making patties. The smaller ratios such as 90/10 may get lean and less fulfilling.
I do not want my ranch fries to get soggy.
The secret of crispy ranch fries is the removal of moisture prior to cooking. I put cut potatoes into 30 minutes of water, after which I dry it thoroughly.
Parchment paper and not a loaded baking sheet will make sure of proper air circulation. In case they become soggy, then I re-crisp them in a 400degF oven of 5- 7 minutes.
Is it possible to replace house sauce with the store-bought ones?
Absolutely! Although I do enjoy preparing my house sauce, good store ones are good. It can be substituted with big Mac sauce, thousand island or even a good burger sauce, which is available in the condiment aisle.
Nevertheless, I consider homemade ones to be fresher and give you the opportunity to regulate the taste mix and sodium level.
Can one prepare bowls of burgers?
Yes, though in due manner. I prepare my meals in advance through cooking in bulk of seasoned/ground beef, making house sauce, and cleaning and chopping vegetables.
I keep all the items as distant as possible in glass and prepare one bowl after another the whole week. This technique is fresh and saves much time on busy weekdays.