Smoky Chipotle Burger Bowl
A bun-free burger bowl to fuel your pickleball game.
Serving: 2 | Prep Time: 30 minutes
Got 30 minutes?
Inspired by the bold, smoky flavors of the Southwest, and a nod to our sister magazine in New Mexico, the Smoky Chipotle Burger Bowl is a winner whether you’re headed to the courts or winding down after open play.
It delivers all the flavor of a juicy burger; savory beef, tangy pickles, and creamy sauce, without the bun. Instead, it’s layered over crisp lettuce and topped with fresh, colorful veggies that keep things light and satisfying.
The chipotle beef, simmered with beans, makes this bowl hearty enough to refuel after a tough match, while a drizzle of zesty sauce ties everything together. Packed with crunch, heat, and freshness, it’s a bowl that feels indulgent but keeps things light.
INGREDIENTS
For the beef:
2 tbsp olive oil
1 small onion (or ½ large onion), finely diced
2 garlic cloves, minced
10 oz ground beef (about ⅔ pound)
1 chipotle pepper in adobo sauce, very finely chopped (almost a purée)*
1 tsp tomato paste
½ cup canned kidney beans (about ⅓ of a 15 oz can), drained and rinsed
¼ cup water
Salt
Freshly ground black pepper
*Look for chipotle peppers in adobo sauce in small cans (usually 7 oz) in the Mexican or international foods aisle. They’re smoked jalapeños packed in a tangy, spicy sauce. You’ll only need one pepper for this recipe, so you can freeze the extras for later use.
For the sauce:
4 tbsp mayonnaise
1 tbsp ketchup
½ tbsp adobo sauce
2 tbsp pickle juice
For assembly:
4 cups lettuce leaves, hand-torn
¼ cup sliced red onion
¼ cup pickled jalapeños
6 cherry tomatoes, halved
¼ cup canned corn, drained
Fresh cilantro, chopped
WHAT TO DO
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook briefly until fragrant about 30 seconds.
Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 6-7 minutes.
Stir in the finely chopped chipotle pepper, tomato paste, water, and kidney beans. Season with salt and pepper.
Simmer until the liquid has fully evaporated and the mixture is rich and thick. Remove from the heat.
In a small bowl, whisk together the mayonnaise, ketchup, adobo sauce, and pickle juice until smooth.
Arrange shredded lettuce in serving bowls. Spoon the beef mixture on top.
Add red onion slices, jalapeños, cherry tomatoes, and corn.
Drizzle generously with the sauce and finish with a sprinkle of chopped cilantro
