Dinner Foods

Burger Bowls

  • This burger bowl recipe was found on Muchin with Maddie's website. Without any modifications, this recipe can be used for someone on an IDDSI Level 7- Regular diet.

  • For Hamburgers:

    • ½ tbsp avocado oil (only if using beef that's above 90% lean)

    • 1 lb lean ground beef or turkey, chicken, etc.

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp oregano

    • kosher salt & black pepper to taste

    • cayenne optional, to taste

    For the Roasted Baby Potatoes:

    • 12 oz baby potatoes quartered

    • ½ tbsp avocado oil or olive oil

    • kosher salt & black pepper to taste

    For the Bowls:

    • 2 heads romaine lettuce chopped

    • 1 pint cherry or grape tomatoes halved or quartered

    • 2 oz shredded cheddar cheese (omit for dairy free/whole30)

    • 1 medium avocado sliced

    • ½ cup Primal Kitchen Special Sauce – see note for homemade*

    • pickled red onions (or thinly sliced raw red onion)

    1. If you have extra time, add your quartered baby potatoes to a large bowl with cold water. Let them soak for 30 minutes – this will make them super crispy, and is so worth the wait! Meanwhile, preheat the oven to 425F. After the potatoes are done soaking, drain off the water and pat them dry VERY well with paper towels.

    2. Add baby potatoes to a baking sheet (lined with parchment paper if you prefer easier clean up). Drizzle with avocado oil and season with kosher salt & black pepper to taste. Toss to coat. Then, spread the potatoes out so that there is no overlap. Transfer baking sheet to the oven for 25-30 minutes, depending on size, until potatoes are golden and crispy.

    3. While the potatoes are roasting in the oven, bring a large pan to medium heat. Once hot, add the avocado oil (only if using ground beef that's more than 90% lean). Then, add the ground beef. Use your spatula to break apart the ground beef into small pieces. Add all of the seasonings, including salt & pepper, and stir to combine. Continue to let the beef cook until browned and done through. If using a higher fat percentage of meat, drain off any excess grease. Remove from the heat.

    4. Assemble your burger bowls, starting with a bed of romaine, the cooked ground beef, roasted baby potatoes, cherry tomatoes, shredded cheddar, pickled red onions and sliced avocado. Top it off with a hefty drizzle of special sauce. Enjoy!

Munchin with Maddie Hamburger Bowls
Munchin with Maddie Hamburger Bowls

IDDSI Level 7- Easy To Chew

Burger Bowls

  • For Hamburgers:

    • ½ tbsp avocado oil (only if using beef that's above 90% lean)

    • 1 lb lean ground beef or turkey, chicken, etc.

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp oregano

    • kosher salt & black pepper to taste

    • Cayenne optional, to taste

    For the Roasted Baby Potatoes:

    • 12 oz baby potatoes quartered

    • ½ cup butter

    • ½ cup milk

    • Salt and Pepper to Season

    For the Bowls:

    • 1 pint chopped tomatoes

    • 2 oz shredded cheddar cheese (omit for dairy free/whole30)

    • 1 medium avocado sliced

    • ½ cup Primal Kitchen Special Sauce – see note for homemade* or hamburger aioli sauce

    • pickled red onions (or thinly sliced raw red onion)- cooked soft

    1. Bring a large pan to medium heat. Once hot, add the avocado oil (only if using ground beef that's more than 90% lean). Then, add the ground beef. Use your spatula to break apart the ground beef into small pieces. Add all of the seasonings, including salt & pepper, and stir to combine. Continue to let the beef cook until just done and soft. There should be not crust. If using a higher fat percentage of meat, drain off any excess grease. Melt in cheese and remove from the heat.

    2. Peel and quarter potatoes. Boil in salted water for 15-20 minutes. Drain well and return to the pot. Mash the potatoes with ½ cup of butter and ½ cup of milk until smooth. Then season with salt and pepper.

    3. Assemble your burger bowls, starting with a scoop of mashed potatoes, the cooked ground beef, diced tomatoes, shredded cheddar, pickled red onions, and sliced avocado. Top it off with a hefty drizzle of special sauce.

    • Chop up the tomato and onions into smaller pieces

    • Cook onions and tomatoes until soft. There should be no crunch on the onions.

    • Remove skin from onions and tomatoes.

    • Melt cheese and add sauce into beef to keep moist.

IDDSI Level 6- Soft and Bite Sized

Burger Bowls

  • For Hamburgers:

    • ½ tbsp avocado oil (only if using beef that's above 90% lean)

    • 1 lb lean ground beef or turkey, chicken, etc.

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp oregano

    • kosher salt & black pepper to taste

    • Cayenne optional, to taste

    For the Roasted Baby Potatoes:

    • 12 oz baby potatoes quartered

    • ½ cup butter

    • ½ cup milk

    • Salt and Pepper to Season

    For the Bowls:

    • 1 pint chopped tomatoes

    • 2 oz shredded cheddar cheese (omit for dairy free/whole30)

    • 1 medium avocado sliced

    • ½ cup Primal Kitchen Special Sauce – see note for homemade* or hamburger aioli sauce

    • pickled red onions (or thinly sliced raw red onion)- cooked soft

    1. Bring a large pan to medium heat. Once hot, add the avocado oil (only if using ground beef that's more than 90% lean). Then, add the ground beef. Use your spatula to break apart the ground beef into small pieces. Add all of the seasonings, including salt & pepper, and stir to combine. Continue to let the beef cook until just done and soft. There should be not crust. If using a higher fat percentage of meat, drain off any excess grease. Melt in cheese and remove from the heat.

    2. Peel and quarter potatoes. Boil in salted water for 15-20 minutes. Drain well and return to the pot. Mash the potatoes with ½ cup of butter and ½ cup of milk until smooth. Then season with salt and pepper.

    3. Assemble your burger bowls, starting with a scoop of mashed potatoes, the cooked ground beef, diced tomatoes, shredded cheddar, pickled red onions, and sliced avocado. Top it off with a hefty drizzle of special sauce.

    4. Mix everything and add extra sauce to ensure equal textures.

    • Dice tomatoes into no bigger than 1.5 cm

    • Chop onions finely (no larger than 1.5 cm)

    • Cook tomatoes and onions until soft. Onions should be fully translucent.

    • There should be no crunch.

    • Mashed potatoes should have no lumps or chunks.

    • Ensure avocados are soft and cut into small pieces.

IDDSI Level 5- Minced and Moist

Burger Bowls

  • For Hamburgers:

    • ½ tbsp avocado oil (only if using beef that's above 90% lean)

    • 1 lb lean ground beef or turkey, chicken, etc.

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp oregano

    • kosher salt & black pepper to taste

    • Cayenne optional, to taste

    For the Roasted Baby Potatoes:

    • 12 oz baby potatoes quartered

    • ½ cup butter

    • ½ cup milk

    • Salt and Pepper to Season

    For the Bowls:

    • 1 pint chopped tomatoes

    • 2 oz shredded cheddar cheese (omit for dairy free/whole30)

    • 1 medium avocado sliced

    • ½ cup Primal Kitchen Special Sauce – see note for homemade* or hamburger aioli sauce

    • pickled red onions (or thinly sliced raw red onion)- cooked soft

    1. Bring a large pan to medium heat. Once hot, add the avocado oil (only if using ground beef that's more than 90% lean). Then, add the ground beef. Use your spatula to break apart the ground beef into small pieces. Add all of the seasonings, including salt & pepper, and stir to combine. Continue to let the beef cook until just done and soft. There should be no crust. If using a higher fat percentage of meat, drain off any excess grease. Melt the cheese and remove from the heat. Chop meat finely and mix in 4 tablespoons of sauce.

    2. Peel and quarter potatoes. Boil in salted water for 15-20 minutes. Drain well and return to the pot. Mash the potatoes with ½ cup of butter and ½ cup of milk until smooth. Then season with salt and pepper.

    3. Assemble your burger bowls, starting with a scoop of mashed potatoes, the cooked ground beef, finely minced tomatoes, shredded cheddar, finely minced pickled red onions, and mashed avocado. Top it off with a hefty drizzle of special sauce.

    4. Mix everything and add extra sauce to ensure equal textures.

    • Keep beef moist by adding in cheese and 2 tablespoons of sauce.

    • Mince tomatoes into no bigger than 15mm

    • Mince onions finely (no larger than 15mm)

    • Cook tomatoes and onions until soft. Onions should be fully translucent. There should be no crunch.

    • Mashed potatoes should have no lumps or chunks.

    • Mash avocados

    • Final product should be:

      • Uniform

      • Moist

      • Hold Shape on a Spoon

      • Have No Hard Bits

IDDSI Level 4- Pureed

Burger Bowls

  • For Hamburgers:

    • ½ tbsp avocado oil (only if using beef that's above 90% lean)

    • 1 lb lean ground beef or turkey, chicken, etc.

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp oregano

    • kosher salt & black pepper to taste

    • Cayenne optional, to taste

    For the Roasted Baby Potatoes:

    • 12 oz baby potatoes quartered

    • ½ cup butter

    • ½ cup milk

    • Salt and Pepper to Season

    For the Bowls:

    • 1 pint chopped tomatoes

    • 2 oz shredded cheddar cheese (omit for dairy free/whole30)

    • 1 medium avocado sliced

    • ½ cup Primal Kitchen Special Sauce – see note for homemade* or hamburger aioli sauce

    • pickled red onions (or thinly sliced raw red onion)- cooked soft

    1. Bring a large pan to medium heat. Once hot, add the avocado oil (only if using ground beef that's more than 90% lean). Then, add the ground beef. Use your spatula to break apart the ground beef into small pieces. Add all of the seasonings, including salt & pepper, and stir to combine. Continue to let the beef cook until just done and soft. There should be no crust. If using a higher fat percentage of meat, drain off any excess grease. Melt the cheese and remove from the heat.

    2. Using a blender, add 6 tablespoons of sauce, extra cheese, and cooked beef. Blend until completely smooth. If grainy, add more sauce and continue blending.

    3. Blend tomatoes, onions, and avocado together until there is a smooth sauce. Strain out any tomato skins if still present.

    4. Peel and quarter potatoes. Boil in salted water for 15-20 minutes. Drain well and return to the pot. Mash the potatoes with ½ cup of butter and ½ cup of milk until smooth. Then season with salt and pepper.

    5. Assemble your burger bowls, starting with a scoop of mashed potatoes, pureed ground beef, pureed tomatoes, pureed pickled red onions, and pureed avocado. Top it off with a hefty drizzle of special sauce.

    6. Blend all ingredients until there is a smooth, uniform texture.

    • Puree the beef separately from the tomatoes, onions, and avocado to begin

    • All purees should be smooth without lumps

    • If potatoes are coming out sticky, add milk

    • When blending everything, add the sauce to help smooth out the texture

    • Final product should:

      • Hold the shape with a spoon

      • Need no chewing

      • Not be runny or sticky

      • Should not drip, pour, or spread flat