Whenever I go to the States, without fail I have to get my burger hit on the day I land – it just feels (and tastes) so right! For similar reasons I just had to include this simple recipe for an all-American cheeseburger bowl here – it is super easy to create, tastes great, and fulfils any of those cravings you might be having for takeaway, while actually being pretty great for you. So what are you waiting for? It’s time to get stuck in to your first burger bowl!

NYC Cheeseburger Bowl

Serves 2

Ingredients

  • 400 g beef mince
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1–2 tablespoons extra-virgin olive oil, coconut oil or butter
  • 1 baby cos lettuce, leaves separated
  • 1 large tomato, sliced
  • 2–4 pickled gherkins, sliced lengthways
  • 1⁄2 red onion, sliced
  • sea salt and freshly ground black pepper
  • 2 tablespoons Dijon mustard

For the ‘cheese’

  • 2 tablespoons coconut oil or butter
  • 1 yellow zucchini or 100 g summer squash, cut into cubes
  • 1 carrot, finely diced
  • 1⁄2 red onion, diced
  • 1 garlic clove, finely chopped
  • 1⁄2 teaspoon dijon mustard
  • 1⁄2 teaspoon sea salt
  • 250 ml (1 cup) coconut cream
  • 1 egg yolk
  • sea salt and freshly ground black pepper

Method

1. To make the ‘cheese’, melt the coconut oil or butter in a heavy-based saucepan over medium heat. Add the zucchini or squash, carrot, onion, garlic, mustard and 1⁄2 teaspoon of salt and sauté for 5–10 minutes, or until the veggies have started to soften and the onion is translucent. Pour over the coconut cream, bring to a simmer and cook for 5 minutes, then cover with a lid and cook for a further 5 minutes, or until the veggies are nice and soft. Remove from the heat and set aside to cool slightly, then transfer to a food processor or blender and whiz until nice and smooth. Add the egg yolk and whiz again – the egg will thicken the sauce and give it a richer texture. Season to taste and set aside.

2. Add the mince, onion powder, garlic powder and salt to a bowl. Using your hands, mix everything really well so that the flavourings are evenly distributed through the mince, then divide into two even-sized chunky patties.

3. Heat the oil or butter in a frying pan over medium heat, add the patties and cook for 8 minutes, then flip and cook for a further 6–8 minutes, or until nicely golden on the outside (it’s okay if they are still slightly pink in the middle as they will continue to cook through once they leave the pan).

4. Divide the burger patties between shallow bowls, arrange the lettuce leaves around the patties and top with the ‘cheese’, tomato, pickled gherkins and onion. Season to taste with salt and pepper and serve with the mustard on the side. Devour!

For more LIT recipes, you need to try Sam Wood’s keto-friendly burger, and these vegan dumplings that are the definition of #foodporn.

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