Mediterranean Diet Friendly Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Total time45 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Paleo Apple-Sage Beef Burger Bowls with Special Sauce

These bowls layer juicy, apple-and-sage-flecked beef patties over a bed of crisp romaine and tender cauliflower rice, then finish with a drizzle of tangy, smoky special sauce that ties every bite together. Cherry tomatoes, creamy avocado slices, and thin-cut red onion add freshness and crunch, while a few dill pickles bring a nice briny contrast if you want them. It's a hearty, produce-forward bowl built around lean protein, good fats, and a lot of vegetables, which makes it a genuinely solid fit for a Mediterranean-style way of eating. The whole thing comes together fast in one skillet, so it's easy to keep in regular rotation whenever you want something satisfying but still light and fresh. Serve it up as-is for a complete, balanced meal that doesn't feel like you're missing a thing.

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp honey
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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