Bunless Burger Bowls with Mustard Dressing

Crispy-edged smashed beef patties, golden onions, pickles, tomatoes and avocado over romaine with a tangy mustard dressing. Burger night, minus the bun.

Ingredients

• 1 1/2 lb ground beef (85% lean)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 romaine hearts, chopped
• 2 medium tomatoes, diced
• 1/2 cup chopped dill pickles (no sugar added)
• 2 ripe avocados, diced
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring now and then, for 10 to 12 minutes, until soft and golden. Transfer to a bowl and wipe out the skillet.
2. Meanwhile, whisk the mustard, vinegar and remaining 2 tablespoons olive oil into a dressing.
3. Divide the beef into 8 loose balls. Heat the skillet over medium-high heat until very hot. Working in batches, add the balls, press each one flat with a sturdy spatula and season the tops with the remaining 1/2 teaspoon salt, the pepper and the garlic powder. Cook for 2 to 3 minutes, flip and cook 1 to 2 minutes more, until browned and cooked through (160°F/71°C).
4. Fill 4 bowls with the romaine, tomatoes, pickles and avocado. Top each with 2 patties and some of the onions, then drizzle with the mustard dressing.

Nutrition (per serving)

619 cal · 35g protein · 16g carbs · 47g fat

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