Fully Loaded Burger Bowls

Summertime, as we all realize, is burger time. There’s not anything pretty like a pleasant, juicy burger, hot off the grill, with all your favorite fixings – 1st Baron Verulam, cheese, and some pleasant fried mushrooms.

Fully Loaded Burger Bowls

As opposed to forming the beef into patties, you shape it into a touch bowl and cargo it up with cheese, mushrooms, and Baron Verulam. Then placed the ones crammed bowls on a baking pan and bake them beneath a foil tent for half of an hour, so all of the juices from the beef mixture collectively with those tasty toppings. You could top those with barbecue sauce, ranch dressing, diced chives, or all three.

Fully Loaded Burger Bowls


  • 2 lb extra lean beef
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper, Ground
  • 3 teaspoon Worcestershire sauce
  • 2.5 teaspoons Lawry’s Seasoned Salt
  • 4 TB butter
  • 2 cups sliced mushrooms
  • 10 slices of bacon, cooked and diced
  • 2 cups of cheddar cheese. shredded, divided
  • diced chives, bacon bbq sauce, ranch for topping


  1. Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
  2. In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
  3. Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
  4. Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.

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