Leftover Burger Bowl with Roasted Vegetables
5min
15min
4
335
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Chef's Note
If your leftover burger meat is plain, the taco seasoning adds great flavor. For a lower-carb option, serve over cauliflower rice instead of white rice, using the same cooking method but reducing cooking time to 5-6 minutes.
Tags
Ingredients
2 cups leftover cooked burger meat
1 cup white rice
2 cups water
1 medium zucchini
1/2 medium red onion
1 tablespoon olive oil
1 teaspoon taco seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded cheddar cheese
Instructions
- 1
Rinse 1 cup of rice under cold water until water runs clear.
- 2
In a medium saucepan, combine the rinsed rice with 2 cups of water and 1/4 teaspoon salt. Bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
- 4
While rice cooks, dice 1 medium zucchini and 1/2 medium red onion into small pieces.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 6
Add the diced zucchini and red onion to the skillet. Sauté for 3-4 minutes until vegetables begin to soften.
- 7
Add 2 cups of leftover burger meat to the skillet, breaking it up with a spatula if it's in larger pieces.
- 8
Sprinkle 1 teaspoon taco seasoning and 1/4 teaspoon black pepper over the mixture and stir to combine.
- 9
Cook for 5-7 minutes, stirring occasionally until everything is heated through and well combined.
- 10
Fluff the cooked rice with a fork and divide among four serving bowls.
- 11
Spoon the hot burger and vegetable mixture over the rice.
- 12
Sprinkle each serving with 1 tablespoon of shredded cheddar cheese before serving.
Nutrition Information (per serving)
335
20g
32g
14g
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