Aussie Burger Bowls

Aussie Burger Bowls

One of my new favourite convenient ingredients is vacuum packed cooked beets. I can’t tell you how much I love them.

So, it was only a matter of time before said beets found their way into a burger recipe. Because one of the great culinary contributions Australia has made to the world is the addition of sliced beetroot onto the humble hamburger.

Seriously it’s the best.

And these burger bowls take the idea to the next level. Just cook the beets and meatballs in the oven. Then serve with the accompaniments in the middle of the table for everyone to create their own burgers. Fun and easy peasy.

Aussie Burger Bowls

Total Time 15 minutes
Servings 2 hungry people


  • 500 g meatballs see variations to make your own
  • 250 g cooked beets
  • 100 g grated cheese
  • 1 bag baby spinach
  • 50 g pickles
  • 2 tablespoons ketchup or mayo


  1. Turn your oven on to its highest setting. Don't worry the meatballs won't be in there long enough to burn.
  2. Place meatballs in a roasting tray. Halve cooked beets or quarter if large and pop in the tray. Transfer the tray to the oven (don't wait for it to come up to temperature). Set your timer for 13 minutes.
  3. When the timer goes, check the meatballs. If they're not ready give them longer in the oven. When they are browned and cooked through (no longer pink inside), remove from the oven and scatter over the cheese so it melts from the residual heat.
  4. Serve tray in the middle of the table with baby spinach, pickles and ketchup or mayo (or both). Let everyone create their own bowls.

Recipe Video

Carbs 17/per 100g

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Variations & Substitutions like Aussie Burger Bowls

make your own meatballs – combine 500g (1lb) ground (minced) meat with 100g (3.5oz) almond meal, 1/2 teaspoon salt and 1 teaspoon onion powder. Form into balls.

plan-B (pantry) – use frozen peas, green beans as your green veg = just add frozen to the tray so they defrost and cook with the meat.

vegetarianlentil balls or zucchini falafels. Or use canned chickpeas or beans.

different protein – see vegetarian options. Chicken thigh fillets or sausages or sometimes I just use ground (minced) meat roughly chopped into chunks. An egg or two cooked in with the beets can be good.

dairy-free – skip the cheese or use this brazil nut parmesan.

different veg – sliced zucchini, bell peppers (capsicum) or cherry tomatoes. Boiled spuds will keep any irish persons happy. Serve with any raw veg you like. I generally add some sauerkraut to mine. Excellent with 5-minute pickled onions.

more substantial (carb lovers) – burger buns or cooked spuds. OR serve potato crisps on the side.

more substantial (low carb) – avocado or roast nuts.

Waste Avoidance Strategy

meatballs – freeze them.

cooked beets – freeze them or use for another meal.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.

pickles – will keep for months in the fridge.

ketchup – keep them in the pantry.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

Problem Solving Guide

bland – more salt! More ketchup or mayo or add in a flavour bomb.

too dry – overcooked meat or too lean. For now be generous with the ketchup / mayo.

no oven – pan fry the meatballs and beets in a little oil on a medium high heat until cooked through then proceed as per the recipe.

taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!

Prepare Ahead

Yes! Just cook as per the recipe but keep the baby spinach, pickles and sauces separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. To serve, warm in the oven or a pan.

Aussie Burger Bowls

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with love,
Jules x

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