Everything you love about a juicy burger, piled into a fresh, satisfying bowl. Seasoned ground beef gets an extra savory boost from Worcestershire sauce, while roasted kabocha squash and caramelized onions add a touch of sweetness. Avocado, sauerkraut, tomatoes, and a creamy dill pickle Greek yogurt sauce bring everything together for an easy, protein-packed meal that still feels like comfort food.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Roasted Squash & Onions
- 4 cups kabocha squash, seeded and cut into bite-size cubes or wedges
- 1 medium sweet or yellow onion, cut into thick slices or wedges
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Burger Meat
- 1 lb lean ground beef, 90/10 or 93/7
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Creamy Dill Pickle Burger Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon dill pickle juice
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Sea salt and black pepper, to taste
For the Bowls
- 4 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- ½ cup sauerkraut, drained
- Roasted kabocha squash and onions
- Seasoned burger meat
- Creamy dill pickle burger sauce
- Sesame seeds, optional
- Shredded sharp cheddar, optional
Instructions
1. Roast the squash and onions.
Preheat the oven to 425°F. Add the kabocha squash and onion to a large baking sheet. Drizzle with avocado oil and season with garlic powder, sea salt, and black pepper. Toss until lightly coated and spread everything into an even layer.
Roast for 25–30 minutes, tossing halfway through, until the squash is tender and golden around the edges and the onions are soft and caramelized.
2. Make the burger sauce.
While the vegetables roast, combine the Greek yogurt, chopped dill pickles, pickle juice, yellow mustard, ketchup, garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir until creamy and refrigerate for about 10 minutes while you finish the bowls. This gives the pickle juice and seasonings time to blend into the yogurt.
3. Cook the burger meat.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into bite-size crumbles.
Once the beef begins to brown, add the Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Continue cooking until the beef is cooked through with some nicely browned, slightly crispy edges. Drain excess fat if necessary.
4. Assemble the bowls.
Divide the greens among four bowls. Top each with seasoned burger meat, roasted kabocha squash and caramelized onions, cherry tomatoes, avocado, and sauerkraut.
Drizzle generously with the creamy dill pickle burger sauce. Finish with sesame seeds or a small sprinkle of sharp cheddar, if desired.
Tips & Healthy Substitutions
Prefer fries? Replace the kabocha squash with homemade potato fries. Cut russet or Yukon Gold potatoes into fries, lightly toss with avocado oil, garlic powder, sea salt, and pepper, and bake or air fry until golden and crisp.
Easy shortcut: Jesse & Ben’s Beef Tallow & Sea Salt House-Cut Fries can also be used in place of the kabocha squash for a convenient option.
Keep it higher protein: Use 93/7 ground beef and a higher-protein plain Greek yogurt for the sauce.
Want a cheeseburger bowl? Add a small sprinkle of freshly shredded sharp cheddar.
Love fermented foods? Don’t skip the sauerkraut. Its bright, tangy flavor is especially good against the rich beef, avocado, sweet roasted onions, and creamy sauce.
Meal-prep tip: Store the greens, avocado, and sauce separately from the warm ingredients. Reheat the beef, squash, and onions before assembling.
Nutrition Facts (per serving): Calories: ~475 | Protein: ~32g | Carbohydrates: ~34g | Fat: ~24g | Fiber: ~8g | Sugar: ~9g | Sodium: ~680mg
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