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Tomato-free cheeseburger bowl with seasoned ground beef, caramelized onions, chopped mushrooms, diced pickles, shredded lettuce, vegan cheddar, and a creamy Dijon-style drizzle served in a cozy bowl over rice.
Sherryl Jenkins's avatarSherryl Jenkins

Tomato-Free Cheeseburger Hamburger Bowls

This tomato-free cheeseburger bowl delivers all the classic flavors — savory beef, caramelized onions, mushrooms, tangy pickles, and a creamy drizzle — without tomatoes or buns. Served over jasmine rice and finished with a vegan mayo or coconut cream option, it’s a cozy, satisfying dinner that feels indulgent while staying inflammation-aware.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Beef Base
  • 1–1½ lb ground beef
  • 1 medium onion, thinly sliced
  • 6–8 oz mushrooms, sliced
  • ¾–1 tsp sea salt, divided (to taste)
  • ½ tsp onion powder
  • ½ tsp fish sauce
  • 1–2 tsp Dijon mustard
  • 1 tsp pickle juice
  • Olive or avocado oil
For Serving
  • Cooked white rice (optional but highly recommended)
  • Shredded lettuce
  • Dill pickles (sliced or chopped)
  • Shredded vegan cheddar

Equipment

  • skillet
  • Spatula
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • medium to large serving bowls

Method
 

Caramelize the onions (don’t rush this)
  1. Heat 1 tbsp oil in a skillet over medium-low heat. Add onions and a small pinch of salt. Cook 12–15 minutes, stirring occasionally, until deeply golden, soft, and sweet. Transfer to a bowl and set aside.
    👉 This step builds flavor without watering down the beef later.
Brown the beef
  1. In the same skillet (no need to clean), raise heat to medium. Add ground beef and cook until well browned. Season lightly with remaining salt.
Add mushrooms
  1. Stir in mushrooms and cook 5–7 minutes, until they release moisture and begin to brown.
Layer the depth (order matters)
  1. Add fish sauce and cook 30 seconds to let it mellow. Stir in Dijon mustard and onion powder; cook 1 minute. Return caramelized onions to the pan and fold through.
Finish bright
  1. Turn off heat. Stir in pickle juice. Taste and adjust salt if needed.
Assemble
  1. Spoon beef mixture into bowls (over rice, if using). Top with shredded lettuce, pickles, and vegan cheddar. Let residual heat gently melt the cheese.

Notes

📊 Estimated Nutrition (Per Serving)

(Based on 90% lean ground beef, jasmine rice base, vegan cheddar, and a Best Foods plant-based mayo drizzle. Estimates may vary depending on portions and substitutions.)
  • Calories: ~620–680 kcal
  • Protein: ~32–36 g
  • Fat: ~38–42 g
  • Carbohydrates: ~38–45 g
  • Fiber: ~3–4 g
  • Sugar: ~4–6 g

Macro Notes:

  • Protein-forward from beef, even with rice included
  • Fat primarily from beef and vegan mayo (adjust drizzle to taste)
  • Carbs mainly from jasmine rice and onions
  • Swapping the mayo drizzle for thick coconut cream slightly lowers fat and calories