Name: High-Protein Cheeseburger Salad Bowl Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 5 oz lean ground beef (93% lean); 2 tbsp shredded cheddar cheese (melted on beef); 2 cups chopped iceberg or romaine lettuce; 2 tbsp chopped pickles (preferably dill); 1 tsp yellow mustard; 1 tbsp light Thousand Island dressing; Pinch of salt and black pepper to taste

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Introduction

Craving a juicy cheeseburger but want to keep it light and protein-packed? This High-Protein Cheeseburger Salad Bowl delivers all the flavors of your favorite burger—melty cheese, tangy pickles, and savory beef—served over a bed of crisp lettuce. Ready in just 15 minutes, it’s a quick, satisfying, and guilt-free meal perfect for lunch or dinner.

A white bowl filled with layers of food starts with a base of chopped green lettuce around the edges, topped with a generous pile of browned, cooked ground meat in the center. Over the meat, there is a drizzle of creamy, yellow mustard sauce. Around the meat on one side, there are slices of green pickles, while on the other side, small red diced tomatoes are placed on top of the lettuce. Shredded yellow cheddar cheese is scattered lightly, especially near the top of the meat and lettuce. The bowl is placed on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz lean ground beef (93% lean)
2 cups chopped iceberg or romaine lettuce
2 tbsp chopped pickles
1 tsp yellow mustard
1 tbsp light Thousand Island dressing
2 tbsp shredded cheddar cheese
Pinch of salt and pepper

Instructions

Step 1: Cook the ground beef in a skillet over medium heat until fully browned, about 4-5 minutes. Break it into small pieces as it cooks. Season with salt and pepper.
Step 2: Reduce heat to low. Sprinkle shredded cheddar cheese over the beef and cover the skillet with a lid for 1 minute to melt the cheese.
Step 3: In a large bowl, add chopped lettuce and evenly scatter the chopped pickles on top.
Step 4: Spoon the hot cheesy beef onto the lettuce and pickles.
Step 5: Drizzle yellow mustard and Thousand Island dressing over the bowl.
Step 6: Toss lightly to combine or enjoy layered for distinct flavors. Serve immediately.

Tips & Variations

For extra flavor, freeze the ground beef for 15 minutes before cooking to make crumbling easier and to enhance browning.
Swap iceberg or romaine for butter lettuce for a softer texture.
If you don’t have pickles, substitute with 1 tbsp capers and 1 tsp apple cider vinegar for tanginess.
Try ground turkey or chicken with smoked paprika and garlic powder for a lighter alternative.
For a plant-based version, use seasoned plant-based crumbles and top with vegan cheese.

Storage

Store components separately: refrigerate the cooked beef and cheese mixture in an airtight container for up to 3 days. Keep lettuce and pickles fresh in another container. Reheat the beef gently in the microwave for about 60 seconds before assembling the salad. Add dressings right before serving to maintain crispness.

How to Serve

The image shows a white bowl filled with a layered cheeseburger salad. The bottom layer is light green shredded lettuce spread evenly around the bowl. On top of the lettuce, there is a large portion of browned, cooked ground beef covering the center. Around the beef, there are bright red diced tomatoes on one side and shredded yellow cheddar cheese along with small white chopped onions on the other. The beef is drizzled with thick, creamy yellow cheese sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does my cheese clump instead of melting smoothly?

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For best results, shred your own cheese and add it to hot beef, keeping the skillet covered on low heat for exactly 1 minute.

Can I meal prep this salad bowl?

Yes! Prepare and store the beef and cheese mixture separately from the lettuce, pickles, and dressing. Reheat the beef gently before combining, then add dressing just before eating to prevent sogginess.