Anti Inflammatory Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Paleo Apple-Sage Beef Burger Bowls with Special Sauce

These bowls layer juicy sage-scented beef patties over a bright, crunchy base of cauliflower rice and crisp romaine, so you get a hearty, satisfying meal without any grains or beans weighing it down. Grated apple keeps the patties moist and adds a subtle sweetness that plays beautifully against the smoky, tangy special sauce drizzled on top. Cherry tomatoes, sliced avocado, and thin ribbons of red onion bring color and freshness to every bite, while a quick sear gets that deep, caramelized crust on the beef. The whole thing comes together in one skillet with minimal cleanup, making it an easy weeknight option that still feels like a real dinner. It's a flavorful, veggie-forward way to enjoy a classic burger bowl while keeping things anti-inflammatory friendly.

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ medium apple (such as honeycrisp or fuji), peeled and finely grated
2 tbsp fresh sage, finely chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp avocado oil

For the special sauce

⅓ cup vegan mayonnaise
1 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp smoked paprika
¼ tsp salt

For the bowls

3 cups cauliflower rice
1 tbsp avocado oil
¼ tsp salt
4 cups romaine lettuce, roughly chopped
1 cup cherry tomatoes, halved
1 medium avocado, sliced
½ medium red onion, thinly sliced
¼ cup dill pickles, sliced (optional)

Instructions

1
Make the special sauce: whisk together the vegan mayonnaise, coconut aminos, apple cider vinegar, yellow mustard, honey, smoked paprika, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning, then set aside.
2
Cook the cauliflower rice: heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, and cook, stirring occasionally, until the cauliflower is tender and any moisture has evaporated, about 5–6 minutes. Transfer to a bowl and wipe out the skillet.

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