One of my favorite ways to change up my meals without having to do a ton of extra cooking is to use creative sauces that can keep well in the fridge, like the Kefir Ranch Sauce I shared earlier this week. Simply by adding a bit of hot sauce, you can create an entirely new sauce to put on top of everything from scrambled eggs to a black bean burrito.
My personal favorite use for the spicy version of this sauce, however, is to use it as a dressing for super simple burger bowls. What's even more exciting though is that you can use up whatever you have on hand to make these burger bowls and they are completely customizable.
In my version I like to use sautéd onions and peppers, some baby spinach and avocado all along side a well seasoned grass-fed beef burger. Everything for this meal can be made in advance making it great for meal prep - just be sure to add the Spicy Ranch Sauce just before eating!
I'd love to know how you would customize your burger bowl. Tell me in the comments or tag your burger bowl creation with the hashtag #wellnessbykristen
Spicy Ranch Burger Bowls
Time: 40 minutes
For the Burgers
1 pound grass-fed ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon avocado oil or another oil suitable for high heat*
For the Spicy Ranch
1/2 cup Kefir Ranch Sauce
3-4 tablespoons hot sauce (I used Sriacha)
For the Bowls
2 teaspoons ghee or grass-fed butter
1 small Vidalia onion, sliced into thin rings
2 bell peppers, sliced into strips
1/4 teaspoon sea salt, divided
4 cups baby spinach
1. Prepare the onions by placing 1 teaspoon of ghee or butter in a medium sized skillet and heating over medium heat. When hot, add the sliced onion, being sure to coat every piece in the ghee. Continue cooking for 10 minutes, stirring frequently. When done season with 1/8 teaspoon of the sea salt. The onions should be sautéd not caramelized (although caramelized onions would also be good!)
2. Remove the onions and set aside. Add the other teaspoon of ghee to the pan and add the bell pepper strips. Continue cooking for 15 minutes, stirring frequently, After 15 minutes, season with the remaining 1/8 teaspoon salt and set aside.
3. To make the burgers, add the beef, garlic powder, onion powder, chili powder, sea salt and black pepper to a large bowl. Mix with your hands until thoroughly combined into the beef. Form into four patties, about 4 ounces each (you can also make these smaller, if desired).
4. Place a large cast iron skillet over medium-high heat and add the avocado oil*. Once oil is hot, place the burgers in the pan. Cook for 4 minutes on one side or until it is lightly charred and does not stick. Flip over and cook for another 4 minutes for about medium rare. If you prefer a more well done burger, simply cook longer and use a digital thermometer to check the temperature.
5. Remove the burger from the heat and let rest for at least 5 minutes before serving. While the burger rests, assemble the Spicy Ranch by whisking together the Kefir Ranch Sauce and hot sauce until combined.
6. To assemble the bowls, place spinach and then top with the sautéd peppers and onions along with the burger and avocado. Drizzle with the spicy ranch sauce.
*Note: If you prefer to use a grill pan, simply heat it over high heat to cook the burgers. No oil is necessary for this method.