Loaded Burger Bowls

About This Recipe

Crispy oniony beef with roasted butternut squash fries, burger sauce, and all your favorite burger toppings in two massive protein bowls. A kinda healthy "burger and fries" fix.

Ingredients

• 2 packs (12 oz each) Trader Joe's Butternut Squash Zig Zags
• 1 Tablespoon Olive Oil
• 1-2 pinches Kosher Salt
• 1 teaspoon Olive Oil
• 1 pound Extra Lean Ground Beef
• 1 Tablespoon Trader Joe's Onion Salt (or a similar seasoning blend)
• 1 Tablespoon Worcestershire Sauce
• ¼ cup Beef Broth or Water
• ¼ cup Reduced Sugar Ketchup
• 2 Tablespoons Yellow Mustard
• 2 Tablespoons Light Mayo
• 1-2 Tablespoons Water (to thin as needed )
• 8 oz Cherry Tomatoes (halved)
• 4 cups Shredded Lettuce
• ¼ cup Dill Pickles and Pepperoncini
• 2 oz Reduced Fat Crumbled Feta (or your choice of cheese)

Instructions

1. Make the fries. Toss the butternut squash zig zags in 1 tablespoon of olive oil. Air fry for 15-20 minutes at 375ºF, shaking a few times during cooking. Or bake on a parchment lined sheet pan at 425ºF for 30-35 minutes.
2. Make the burger beef. Heat the remaining 1 teaspoon of olive oil in a nonstick pan over medium heat. Once hot, add the ground beef and cook on one side untouched for 2-3 minutes until a nicely browned crust forms. Flip the beef and do the same to the other side. Once browned on both sides, use a spatula to break the beef apart and fully cook. (I like to leave the beef in small bite-size pieces as opposed to completely mincing.) Add the Worcestershire sauce, onion salt, and broth to the cooked beef and cook until no liquid remains, another minute or so.
3. Assemble. Mix the burger sauce ingredients together. Add the lettuce to bowls and top with the roasted squash zig zags, burger beef, tomatoes, pickles, cheese, and burger sauce.