Burger Bowls with a Tarragon Special Sauce

Burger Bowls

• 1 lb. ground beef
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 10oz bacon (sugar-free if doing a round of Whole30)
• 1 C cherry tomatoes, sliced in half
• 1/3 C red onion, small dice
• 1 head red leaf lettuce
• pickles, thinly sliced

Tarragon Special Sauce

• 2 T ketchup (check labels if you’re on a round of Whole30)
• 1/2 C paleo mayonnaise
• 1 tsp red wine vinegar
• 1 T minced red onion
• 1 tsp parsley
• 2 tsp fresh tarragon, minced
• 2 tsp coconut aminos

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1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and place the bacon in a single layer on top. Place in the oven and bake for 30-35 minutes. Bacon should be crispy when it’s done. Roughly chop bacon after it’s cooked.
2. In a small bowl whisk together the ketchup, mayonnaise, red wine vinegar, red onion, parsley, tarragon, and coconut aminos until fully combined. Set the tarragon special sauce aside.
3. In a large skillet on medium heat add the beef. Break the beef into smaller pieces and add the garlic powder, onion powder, and sea salt. Continue cooking until the beef is no longer pink. Turn heat to low, just to keep the beef warm while prepping the remainder of the bowl ingredients.
4. Roughly chop the lettuce and divide it among the bowls. Top each bowl with beef mixture, bacon crumbles, tomatoes, onion, pickles, and special sauce.