Burger Bliss Bowl Recipe

Burger Bliss Bowl

Yield: One Serving

Tips:

• This recipe has a few moving parts, but don’t let that scare you off. Put on your favorite music and relax into the process. This bowl is meant to feel abundant, satisfying, and fun to build.
• Some components can be made ahead of time, while others are best prepared right before serving, so everything tastes fresh and vibrant.
• Quick-Pickled Red Onions can be made up to two weeks in advance.
• The Tahini Sauce can also be made up to a week ahead, so it’s ready when you assemble your bowls.
• Peel and slice your jicama for the Jicama Fries before you get started.
• While the jicama is boiling, wash and slice your mushrooms, cherry tomatoes, and fermented dill pickle (e.g., Bubbies Dill Pickle)
• For the best texture, cook the burger, mushrooms, and jicama fries shortly before serving.

Ingredients:

For the Greens Base

• 4 cups mixed greens
• 1 tbsp high polyphenol extra virgin olive oil (EVOO)
• Sea salt, to taste

For the Sautéed Mushrooms

• 2 cups mushrooms, any variety, cleaned and sliced
• 1 tsp avocado oil
• 2 cloves garlic, minced
• Fresh herbs of your choice (thyme, parsley, or rosemary)
• Sea salt and freshly ground black pepper, to taste

For the Burger

• 1 (4oz) grass-fed and finished beef patty
• 1 tsp avocado oil
• Sea salt and freshly ground black pepper, to taste

For the Bowl

• 1/4 cup Quick-Pickled Red Onions
• 1 serving Jicama Fries
• 1 tbsp Tahini Sauce, plus more as desired, in a ramekin
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1 fermented dill pickle (e.g., Bubbies Dill Pickle), sliced into rounds

Directions:

For the Sautéed Mushrooms

1.  Heat avocado oil in a pan over medium-high heat.
2. Add mushrooms and let cook undisturbed for 2–3 minutes until golden.
3. Add garlic and fresh herbs, stir, and cook for another 1–2 minutes until fragrant. Season with salt and pepper. Set aside.

For the Burger

1. Heat a clean pan over medium-high heat and add avocado oil.
2. Season the patty with salt and pepper and place it in the hot pan.
3. Cook for 2–3 minutes per side, or until your preferred doneness. Set aside to rest.

For the Greens Base

1. Toss mixed greens lightly with 1 tbsp EVOO and sea salt to taste.

To Assemble the Bowl

1. Place greens in the bottom of the bowl as your base.
2. Arrange the pickled red onions, avocado, jicama fries, mushrooms, Bubbies, cherry tomatoes, and a ramekin of tahini around the bowl.
3. Place the freshly-cooked burger in the center.
4. Drizzle with tahini sauce and enjoy!

Watch Here: