These low carb burger bowls feature ground beef, bacon, and a fried egg! They're SERIOUSLY filling! With video tutorial.
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Our nearest local restaurant started offering burger bowls recently – and I've been enjoying them so much that I thought I'd better start making my own!
Now heads up – this is a BIG salad. If, like me, you like salads to be interesting, and filling – try this one! With a half a pound of ground beef in each serving, it will certainly leave you feeling full – but with all those healthy leaves, it's a pretty good meal!
I've added chopped bacon and a fried egg to these low carb burger bowls – because I wanted something more than just the beef and salad. It works so well! Also, I didn't add any dressing to the leaves – by the time you've got the runny yolk and juicy cucumbers and cherry tomatoes, I don't think that a dressing is necessary. But obviously feel free to add one if you would like, and adjust the nutrition data as necessary.
Watch my video to see how easy these are to make or scroll down for the full details and printable recipe card:
How to Make Low Carb Burger Bowls
Add some olive oil to a large skillet and cook some ground beef and chopped bacon until cooked to your liking. Season with salt and pepper.
Meanwhile, add some lettuce (I used a butter lettuce mix) to two serving bowls, then add chopped English cucumber, halved cherry tomatoes, and diced avocado.
Add some butter to a skillet and fry the eggs.
When the meat and eggs are cooked, use a slotted spoon to transfer the meat to the salad bowls. Finish with a fried egg on each bowl.
Get ready to dig in to this super salad!!
Note: these Burger Bowls are high in protein and fat, but are only 7g net carbs per serving!
- 1 tbs olive oil
- 1 lb ground beef
- 4 slices bacon, chopped
- salt and black pepper
- 7 oz lettuce, roughly chopped
- ½ English cucumber, chopped
- 6 cherry tomatoes, halved
- 1 avocado, diced
- 1 tbs butter
- 2 eggs
- Add the olive oil to a large skillet and cook the ground beef and bacon until cooked to your liking. Season with salt and pepper.
- Meanwhile, add some lettuce to two serving bowls, then add chopped English cucumber, halved cherry tomatoes, and diced avocado.
- Melt the butter in a skillet and fry the eggs.
- When the meat and eggs are cooked, use a slotted spoon to transfer the meat to the salad bowls. Finish with a fried egg on each bowl.
7g net carbs per BIG serving (half the recipe)!
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 1053Total Fat 74gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 44gCholesterol 411mgSodium 974mgCarbohydrates 17gNet Carbohydrates 7gFiber 10gSugar 4gProtein 79g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.