Creamy Dill Pickle Twisted Burger Bowl

Is a burger really a burger if it’s served in a bowl? Of course it is! Whether you’re trying to cut carbs or simply want to enjoy a salad-fied version of a burger (is that a word?), this Creamy Dill Pickle Loaded Burger Bowl recipe from our friends at Kalefornia Kravings is sure to hit the spot — especially for all the dill pickle lovers out there!

Don’t worry; all the basics are here, including seasoned ground beef, tomatoes, onions, and pickles, which all happen to go perfectly on top of our Creamy Dill Pickle Chopped Salad Kit, which features a blend of green leaf lettuce, cauliflower, kale, green and red cabbage, dill pickle-seasoned brioche crouton crumbles, feta cheese, and a cool, creamy dill pickle ranch — no bun required.

Ingredients

1 package Creamy Dill Pickle Chopped Kit
1 lb. ground beef
½ cup cherry tomatoes
½ cup red onion
2 avocados
Dill Pickles in your favorite cut and size

Directions

On a skillet, add ground beef along with onion powder, garlic powder, paprika, salt and pepper. Cook until the meat is brown and continue breaking it up as it cooks fully.
Assemble the salad kit, setting the dressing and brioche crouton crumble aside. Arrange cherry tomatoes, avocado, onion, and pickle slices.
Add meat on salad. Drizzle dressing pack over salad and top with brioche crouton crumble to complete your burger bowl. Enjoy!

Here’s the Dill on Pickling

Sorry, but you knew that pun was coming. Anyway, pickling is a practice that dates back thousands of years and was originally invented to preserve foods for longer periods. Not much has changed today — you can find a slew of pickled items in any grocery store, ranging from okra to green beans to peppers. And while there are certainly tons of delicious pickled products out there, nothing beats doing it yourself! Plus, it’s a lot easier than you may think.

Here’s a simple recipe for making your own pickles at home.

Ingredients you’ll need:

1 1/2 pounds Kirby, English, or Persian cucumbers
4 cloves garlic, peeled and smashed
2 teaspoons dill seeds
1/2 teaspoons red pepper flakes (if you want them to have a little kick)
1 cup apple cider vinegar
1 cup water
1 1/2 Tablespoons pickling salt or kosher salt.

You’ll also need two wide-mouth pint jars with lids and a large pot for the canning process.

Directions:

Prepare the jars by bringing a large pot of water to a boil and sterilizing your two wide-mouth pint jars and their lids. Set aside to cool.
Wash and dry the cucumbers and cut off any blossom or stem ends. If you prefer pickle slices or spears instead of whole, cut them as desired.
Divide the garlic, dill seed, and red pepper flakes between the two pint jars. Pack each jar with your cucumbers, and, if necessary, trim them so they are at least ½ inch below the top.
Pour the vinegar, water, and salt into a small saucepan and heat over high heat until the brine boils. Pour the brine over the pickles and fill each jar to within a ½ inch of the top.
Remove air bubbles by gently tapping the jars against your counter surface and top off with more brine (if needed). Close the jars by tightly screwing on the lids.
Tighten the lids. Place the lids over the jars and screw on the rings until tight. If you’d like to store your pickles longer, place the closed jars in boiling water for five minutes, then remove them and allow them to cool until they reach room temperature.

That’s it! We recommend waiting at least 48 hours before enjoying your homemade pickles. (Canned pickles will keep for at least 18 months. Refrigerate once opened and discard after a month.)