Bacon Cheeseburger Rice Bowls With Creamy Cheese Sauce
Crispy bacon cheeseburger rice bowls are layered with fluffy rice, seasoned grass fed beef, smoky bacon, melty cheddar, tangy pickles, sautéed onion, and rich creamy cheese sauce. Every bite is warm, salty, cheesy, and loaded with classic burger flavor without needing a tortilla. Made with real cheese, raw whole milk, sour cream, cold butter, grass fed beef, and no seed oils, this bowl keeps the ingredients simple and hearty. It skips unnecessary additives and overly processed cheese sauce while still feeling indulgent, filling, and satisfying.
American
Main Course
4 Servings
15 mins
25 mins
40 mins
Equipment
Large Skillet
Saucepan
Non Toxic Cutting Board
Non Toxic Knife
Spatula or Wooden Spoon
Measuring Spoons
Non Toxic Drip Pan with Wire Rack
Ingredients
Beef and Bacon
8 Slices of Nitrate-Free Crumbled Bacon, Will bake and crumble
1/2 Yellow of Onion, Diced
1 lb of Ground Beef
1 Teaspoon of Garlic Powder
1 Teasapoon of Onion Powder
1/2 Teaspoon of Salt
Creamy Cheese Sauce
1 Cup of Milk
1 Tablespoon of Butter
1 Cup of Fresh Grated White Cheddar
2 Tablespoons of Sour Cream
1/8 Teaspoon of Salt
Rice and Toppings
2 Cups of Jasmine Rice
4 Cups of Filtered Water
1 Cup of Fresh Grated White Cheddar
1/4 Cup of Sour Cream
1/4 Cup of Pickles, Diced
Instructions
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Measure the raw whole milk and let it come to room temperature.
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Preheat the oven to 425°. Place bacon on a rack with a drip pan.
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Dice onion.
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Bake the bacon until crispy. Drain the bacon grease and save for future recipes! Once cooled crumble the bacon with either hands or knife and cutting board.
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Add the filtered water and rice to a saucepan with lid and bring to boil, lower temperature to low heat and allow to cook until all water is absorbed.
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Add 1 tablespoon bacon grease to the skillet. Add the finely diced onion and cook over medium heat for 2 to 3 minutes, stirring often, until softened.
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Add the ground beef, garlic powder, onion powder and salt to the skillet. Cook over medium heat until fully cooked and no pink remains, breaking the beef apart as it cooks.
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Melt the butter in a small saucepan over medium low heat. Add the room temperature raw whole milk and warm gently, stirring often, until steaming but not boiling.
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Add the shredded cheddar cheese, sour cream, and sea salt to the saucepan. Stir until the sauce is smooth, creamy, and melted, then remove it from the heat.
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Divide the cooked white rice between 4 bowls. Top each bowl with the cooked beef mixture, chopped bacon, shredded cheddar cheese, creamy cheese sauce, sour cream, and diced pickles.
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Notes
Use thick cut bacon for a meatier bite
Keep the cheese sauce warm so it pours easily
Cook the onion with the beef for a softer burger bowl flavor
Add the pickles last so they stay crisp
Phase:
Luteal Phase- Rich protein, fats, warm rice, and salty comfort food flavor make this a filling meal that can support satiety and cravings when the body often needs steadier meals.
Season:
Fall And Winter- Warm beef, crispy bacon, creamy cheese sauce, and fluffy rice make this hearty, cozy, and comforting for colder seasons.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.