Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Total time45 min

Prep time20 min

Cook time25 min

Paleo Apple-Sage Beef Burger Bowls with Special Sauce

Skipping the bun doesn't mean skipping any of the satisfaction — these bowls deliver everything you love about a classic burger, built on a base of crisp romaine and fluffy sautéed cauliflower rice instead. The patties themselves are the real star: 80/20 ground beef gets mixed with finely grated apple and fresh sage, which keeps the meat incredibly juicy while adding a subtle sweetness that makes every bite feel a little unexpected. Coconut aminos stand in for soy sauce in the special sauce, keeping things grain- and legume-free without sacrificing that savory, tangy depth you'd expect from a good burger condiment. Creamy avocado slices, halved cherry tomatoes, and thin-cut red onion round out each bowl with color and crunch, making this feel like a proper meal rather than a compromise. The whole thing comes together in about 30 minutes across one skillet, which means less cleanup and more time actually eating. This recipe serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches you'll actually look forward to.

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Ingredients

4 servings

For the patties

1 lb ground beef (80/20)
Kroger Ground Beef 80/20 Simple Truth 80% Lean Natural Ground Beef Harris Teeter Premium 80% Lean Ground Beef SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Kroger 80/20 Ground Beef
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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
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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