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close up of a California burger bowl topped with avocado, tomatoes, pickles, bacon, onions, and cheese

California Beef Burger Bowl

All of the goodness of a California beef burger in a veggie-packed bowl topped with a zesty ranch vinaigrette dressing
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 450kcal
Author Amee


  • Skillet


  • For the burger bowl:
  • 16 oz ground Sirloin Beef recommended 93% or less lean
  • ½ teaspoon salt
  • ¼ tsp pepper
  • 8 oz lettuce I like to use ½ butter lettuce and ½ green leaf lettuce
  • 10 oz cherry tomatoes sliced or chopped
  • ½ sweet onion thinly sliced
  • 4 oz 50% light sharp cheddar cheese
  • 4 slices center-cut bacon cooked and chopped
  • 12 dill pickle slices
  • 1 large avocado sliced
  • For the Ranch Vinaigrette:
  • ¼ cup avocado oil
  • ¼ cup water
  • 1 oz packet of Ranch dressing mix
  • 1 tablespoon raw sugar
  • 2 tablespoon apple cider vinegar


  • Heat a skillet over medium heat and cook the ground beef until browned and no longer pink, about 7-10 minutes. Drain any grease, season with salt and pepper, cover, and set aside to keep warm.
  • Divide the lettuce between 4 large salad bowls.
  • Place all of the dressing ingredients into a jar, seal, and shake until mixed. You can also pour it into a jar or dressing cruet and shake until mixed.
  • Top with the cooked ground beef, chopped tomatoes, sliced onion, cheddar cheese, cooked bacon, dill pickle slices, and avocado. Serve with dressing and enjoy!


Nutrition info calculated for the salad only. A tablespoon of the ranch vinaigrette as prepared adds 54 calories and 5 grams of fat. 


Calories: 450kcal | Carbohydrates: 13g | Protein: 34g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 928mg | Potassium: 902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 803IU | Vitamin C: 25mg | Calcium: 177mg | Iron: 4mg