These Mediterranean-inspired deconstructed burger bowls are perfect for a quick GERD-friendly dinner or a protein-packed lunch on the go.
The homemade tzatziki sauce combined with the DIY quick pickle, fresh greens, and sauteed mushrooms… It’s a taste of the Mediterranean in every bite! Plus, this satisfying deconstructed burger bowl is gluten-free, dairy-free, low-fat, and low-carb.
What’s In Deconstructed Burger Bowls
While there are a few elements to this Deconstructed Burger Bowl recipe, they are easily made in advance to set you up for plating success. There’s a quick pickle of fresh cucumbers with honey and just a tiny bit of apple cider vinegar.
Additionally, there is a sauce made from plant-based yogurt and fresh dill, reminiscent of a tzatziki sauce. Both of these can be refrigerated for up to a full day before use.
Meanwhile, we make sautéed mushrooms to top the burgers for a perfect mix of textures and flavors. You’ve got something sautéed, something pickled, and a sauce to accompany your burgers. Mmmmmm delicious!
While these turkey burgers are lean to keep everything low in fat, they are seasoned with a good amount of oregano to keep those souvlaki flavors front and center. Some people turn away from turkey burgers, but I promise you, they’ve never had these bowls!
Ingredients for Deconstructed Burger Bowls
Here’s what you”ll need to make these deconstructed burger bowls
Cucumber – For crunch.
Cider Vinegar – Just the tiniest bit for that acidic bite.
Honey – For a touch of sweetness.
Salt – To make all the flavors pop!
Plant-Based Yogurt – A dairy-free base for the sauce.
Fresh Dill – To inspire flavors reminiscent of a tzatziki sauce.
Olive Oil Spray – Helps keeps the burgers from sticking to the pan.
Baby Bella Mushrooms – For a perfect mix of textures and flavors.
Dried Rosemary & Onion Powder – Makes the burger bowls fragrant and aromatic.
Lean Ground Turkey – Keeps everything low in fat.
Dried Oregano – To keep those souvlaki flavors front and center.
Garlic Powder – For sharp, savory depth of flavor.
Mixed Salad Greens – This acts in place of the bun.
Find the complete recipe with measurements below.
How to Make Deconstructed Burger Bowls
First, quickly pickle the cucumbers by thinly slicing and tossing in the cider vinegar, honey, and 1/4 teaspoon of salt. Place in the refrigerator until ready to serve.
Then, create a dill yogurt sauce by whisking together the plant-based yogurt, chopped dill, onion powder, and 1/4 teaspoon of salt. Refrigerate until ready to serve.
Next, spray a skillet with olive oil spray and place over medium-high heat. Add the mushrooms, rosemary, and 1/4 teaspoon of the salt and sauté until mushrooms are browned and tender, about 10 minutes. Set aside.
Now, using your hands, combine the ground turkey, oregano, garlic powder, and the remaining 1/2 teaspoon of salt. Form into 4 burger patties.
Finally, spray a skillet with olive oil spray and place over medium-high heat. Add the burgers and sear for 7 minutes on each side, or until cooked throughout.
Prepare 4 burger bowls by adding 2 cups of mixed greens to each bowl. Top each with a burger patty, an equal amount of cooked mushrooms, and an equal amount of pickled cucumber. Spoon a large dollop of the dill yogurt sauce over top to complete the bowl.
These deconstructed burger bowls are so versatile and pretty much the epitome of Mediterranean flavors with sautéed mushrooms and a mix of spices. I can’t wait for you to try it!
As always, I would love to know how this recipe turned out for you, so be sure to leave a comment and star rating below if you give this recipe a try!
These healthy deconstructed burger bowls with special sauce are the perfect way to get your burger fix with even more fresh veggies and flavor. These bowls are so easy to make, use only real food ingredients, and the delicious “tzatziki” dressing pulls everything together. This recipe is gluten-free, dairy-free, low-fat, and low-carb.
Quick pickle the cucumbers by thinly slicing and tossing in the cider vinegar, honey, and 1/4 teaspoon of the salt. Refrigerate until ready to serve.
Create a dill yogurt sauce by whisking together the plant-based yogurt, chopped dill, onion powder, and 1/4 teaspoon of the salt. Refrigerate until ready to serve.
Spray a skillet with olive oil spray and place over medium-high heat. Add the mushrooms, rosemary, and 1/4 teaspoon of the salt and sauté until mushrooms are browned and tender, about 10 minutes. Set aside.
Using your hands, combine the ground turkey, oregano, garlic powder, and the remaining 1/2 teaspoon of salt. Form into 4 burger patties.
Spray a skillet with olive oil spray and place over medium-high heat. Add the burgers and sear for 7 minutes on each side, or until cooked throughout.
Prepare 4 burger bowls by adding 2 cups of mixed greens to each bowl. Top each with a burger patty, an equal amount of the cooked mushrooms, and an equal amount of the pickled cucumber. Spoon a large dollop of the dill yogurt sauce over top to complete the bowl.
Category:Main Course
Cuisine:American
Keywords: deconstructed burger bowl, burger salad, burger in a bowl, easy, quick
Great question! Vinegar is difficult to substitute, unfortunately. A tart apple juice can work, and I believe it’s AW approved for Phase 1. The burgers will have great flavor without the garlic powder, so just skip that entirely. Hope this helps!
My husband and I absolutely loved this recipe! It will definitely be a regular on our weekly dinner menu. The mushrooms and pickled cucumbers were great additions to add texture and a pop of sweet/tangy flavor! It’s delicious, quick, and an obvious must-try for those who love Mediterranean meals!
I suffer from lpr can you tell me what I can eat for that please
It’s so difficult, isn’t it! You may find some helpful tips for what to eat in our post Top Tips for People with GERD
Vinegar and garlic are not allowed on the low-acid/ Acid Watcher’s diet. Especially not with the LPR. Can you suggest any substitutions? Thank you!
Great question! Vinegar is difficult to substitute, unfortunately. A tart apple juice can work, and I believe it’s AW approved for Phase 1. The burgers will have great flavor without the garlic powder, so just skip that entirely. Hope this helps!
My husband and I absolutely loved this recipe! It will definitely be a regular on our weekly dinner menu. The mushrooms and pickled cucumbers were great additions to add texture and a pop of sweet/tangy flavor! It’s delicious, quick, and an obvious must-try for those who love Mediterranean meals!
★★★★★
Thank you, Stephanie!! You’re the best.
What non dairy brand do you recommend and like? Thank you!