Burger Buddha Bowl

Burger Buddha Bowl

A lower calorie version of the burger night special! 

  • Finely slice some onion. Place it in a pan over medium heat with some oil, and cook until soft and translucent. Season with a dash of balsamic vinegar, salt and pepper, and set aside once caramelised. 

  • Rinse and dress some green salad leaves of your choice in your favourite salad dressing. 

  • Chop up some tomatoes, ribbon some zucchini, grate up some carrot – prep any other toppings of your choice. Then season each topping, add them to your leaves, toss to combine and set aside your salad for serving. 

  • For the meat lovers: Place some beef mince in a bowl and add lots of finely chopped fresh herbs, some grated garlic and finely chopped chilli. Mix until well combined and shape into patties, about 2cm thick. Place a pan over medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. Remove from the pan and let them rest for 2-4 minutes before eating.

  • Plant-based & Veggie option: Cook your beetroot and bean burger patties from frozen, in a pan with some oil over medium heat until golden and heated through. Remove from the pan and let rest for 2 minutes before serving. 

  • Place your patty on top of your salad, dollop with some caramelised onions, garlic mayo, and any other sauce that you love! Dig into this delicious burger buddha bowl. 


Should you wish to go classic and load up your burger buns, simply slice them in half and toast them up (cut side down) in your pan until golden and warm. Alternatively, you can pop them into the oven for 5-10 minutes at 180° or toast them in a toaster.