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Burger bowl meal prep containers with seasoned ground beef, roasted potatoes, lettuce, tomatoes, pickles, red onion, and burger sauce.

Burger Bowl Meal Prep

This burger bowl meal prep gives you classic burger flavor in an easy make-ahead bowl with seasoned ground beef, roasted potatoes, crisp toppings, and a creamy Greek yogurt burger sauce packed separately for the best texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Burger Bowl Base
  • 1 lb lean ground beef
  • 4 medium potatoes diced into small cubes
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 2 cups shredded lettuce or chopped romaine
  • 1 cup diced tomatoes
  • 1/2 cup sliced pickles
  • 1/4 cup red onion thinly sliced
  • 1/2 cup shredded cheddar optional
Greek Yogurt Burger Sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons ketchup
  • 1 tablespoon mustard
  • 1 tablespoon pickle juice
  • 2 tablespoons chopped pickles or relish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • salt and black pepper to taste

Equipment

  • Large skillet
  • Sheet pan
  • Meal prep containers
  • Small sauce cups
  • Food thermometer
  • Meat chopper or sturdy spoon

Method
 

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper if desired.
  2. Add the diced potatoes to the sheet pan. Toss with oil, 1/4 teaspoon salt, and a little black pepper, then spread into a single layer.
  3. Roast the potatoes for 25 to 30 minutes, flipping once, until tender and lightly golden.
  4. While the potatoes cook, heat a large skillet over medium heat. Add the ground beef and break it apart as it cooks.
  5. Season the beef with garlic powder, onion powder, paprika, remaining salt, and black pepper. Cook until fully done and the internal temperature reaches 160°F.
  6. Drain excess grease if needed. Let the cooked beef cool slightly before packing.
  7. In a small bowl, stir together the Greek yogurt, ketchup, mustard, pickle juice, chopped pickles or relish, garlic powder, onion powder, paprika, salt, and black pepper.
  8. Divide the roasted potatoes and cooked beef into 4 meal prep containers.
  9. Pack lettuce, tomatoes, pickles, onion, optional cheddar, and sauce separately to keep the bowls fresh.
  10. When ready to eat, reheat only the beef and potatoes until hot throughout. Add the cold toppings and burger sauce after reheating.

Notes

For the best texture, do not store lettuce or sauce directly on hot beef or potatoes.
Use cooked meat leftovers within 3 to 4 days when refrigerated.
Reheat leftovers to 165°F before eating.
The optional cheddar is not included in the estimated nutrition.
You can swap the beef with ground turkey or ground chicken. Cook poultry fully and check the safe internal temperature with a food thermometer.