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Cheeseburger Bowls 6
P r e p 1 5 m i n
C o o k 1 0 m i n
Ser ves 4
So you want a cheeseburger with all the fixings, but you’re fixing to be healthy? Make this. Swap in ground chicken or turkey.
Cooking spray 1 lb extra-lean (96%) ground beef 1 tsp salt 1 small yellow onion, finely chopped 6 cups chopped romaine lettuce 4 medium plum tomatoes, finely chopped 15 kosher dill pickle slices, divided 8 tbsp reduced-fat cheddar, shredded Thinly sliced red onion (optional) 1 tbsp ketchup 2 tbsp light mayonnaise 1½ tsp mustard ½ tsp Worcestershire sauce
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Easy Ever yday Cooking
1. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the beef and salt. Reserve 1 tbsp finely chopped yellow onion and add the remaining onion to the skillet. Cook, breaking up the meat with a wooden spoon, until the beef is cooked through and no longer pink, 7 to 9 minutes. Let cool. Set aside. 2. Meanwhile, place 1½ cups lettuce each in 4 medium bowls. Top each bowl with 1 chopped tomato, 3 pickle slices, 2 tbsp cheese, and the red onion (if using). 3. In a small bowl, stir the ketchup, mayonnaise, mustard, Worcestershire sauce, and reserved 1 tbsp yellow onion. Finely chop the remaining 3 dill pickle slices and add to the bowl. 4. Divide the beef mixture among the bowls of lettuce. Serve with the special sauce. Per serving (1 bowl, about 2 cups) 253 Cal, 10 g Total Fat, 4 g Sat Fat, 1,251 mg Sod, 11 g Total Carb, 6 g Sugar, 3 g Fib, 30 g Prot.
