Ingredients
For the Tomato-Free Thousand Island Dressing:
- 1.25 cups Duck Fat Mayonnaise
- 3 tsp raw honey
- 2 tsp apple cider vinegar
- 4 tbsp minced dill pickles (or relish; I used relish)
- sea salt, to taste
For the Burger Bowls:
- 2 lbs ground beef
- 12 strips bacon
- 1 tbsp grass-fed ghee (or butter)
- 1 block raw cheese
- 3-4 cups kabocha squash
- 1/4-1/2 head iceberg lettuce
- 12-16 pickles (3-4 per bowl)
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
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Make the Tomato-Free Thousand Island Dressing.
- Store the dressing in the fridge until you’re ready to use it.
Pan fry the kabocha squash
- Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
- At medium heat, cook the bacon.
- Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
- Add the ground beef to the pan with the bacon fat.
- Cook the ground beef in the bacon fat until browned, and salt it to taste.
Chop the cheese and iceberg lettuce.
- Chop the raw cheese into cubes and the iceberg lettuce into thin slivers.
Put it all together.
- In each burger bowl, place the beef, bacon, raw chees cubes, kabocha squash, and chopped lettuce.
- Garnish with fresh pickles and drizzle with Tomato-Free Thousand Island Dressing.
- Enjoy! These bowls are best enjoyed fresh, although leftovers can be stored in the fridge and are good for 1-2 days.
