Savory meets sweet in this PB&J inspired burger bowl. The whole fig and tahini burger bowl is a delicious summer salad bowl.
Why this recipe works
Fresh green lettuce and tossed in tahini and lime create the base. Japanese sweet potato fries, avocado, pine nuts, and kohlrabi add texture, crunch, and warmth. The piece de resistance is the tahini and fig jam right on top of the grass-fed burger.
The burger bowl ingredients
Grass-fed beef, Japanese sweet potato fries, kohlrabi, avocado, tahini, and fig make this a plant-forward burger, which is exactly what I like.
This is a great way to use garden lettuce, but mixed greens or a mix of red lettuce and arugula will work well too.
Making the fig and tahini burger bowl
Fries take the longest so they are the first step.
Japanese sweet potatoes make the best fries! They are less sweet than regular sweet potato fries but less starchy than russets. They are great!
Simply preheat the oven to 350 degrees before slicing your potatoes into long fry shapes and coating with olive oil and a little salt. Roast until golden brown, about 20 minutes. Flip if needed.
These will go on top of the burger bowl!
The burger patty
First things first, you will want to make the burger patty. This works best as 1/3 lb patties.
Mix the beef with thyme and cayenne. Heat a cast-iron skillet to medium-high and then cook the burger, searing it for 2-3 minutes per side. Salt each side of the patty with a pinch of salt.
Then it’s ready to place on the salad and be dressed with tahini and fig jam.
Fun fact on salting burgers
Don’t add salt to the burgers while forming the patties. You’ll want to form the patties and then only salt on the outside of the formed patties.
This preserves that burger texture we know and love!
Adding salt to the patties themselves creates a chemical reaction that tightens the meat, which gives the texture of meatballs!
Putting it all together
The salad base
The salad is mixed lettuce greens mixed in tahini and lime juice. The simple dressing is creamy and bright and fantastic. It’s a heavy enough base to support the burger but light enough to contrast the burger and fries.
Sliced avocado, diced kohlrabi and pine nuts finish off the fig and tahini burger bowl.
Dress the salad and put it in a bowl, top with the burger, fries, kohlrabi, avocado, and pine nuts. Finally, add tahini then fig jam on top of the burger. You are now ready to enjoy!
Start by roasting the potatoes then making the burger before dressing the greens. This will make sure this is ready as soon as possible.
If you dig burger bowls, check out these!
Fig and Tahini Burger Bowl
- Cast-iron skillet or grill
- 1/4 Japanese sweet potato
- 1/4 tsp olive oil
- 3 pinches real salt divided
- 1/3 lb grass-fed beef
- 1/8 tsp thyme
- pinch cayenne
- 2 cups mixed greens
- 1 1/2 tbsp tahini divided
- 1/2 lime just the juice
- 1/2 kohlrabi
- 1/4 avocado sliced
- 1 tbsp pine nuts
- 1 tbsp fig jam
- Preheat the oven to 350. Cut the potato into long fries, lightly coat in olive oil and one pinch of sea salt and bake for 20 minutes
- Form the burger patty by mixing the beef, thyme, and cayenne.
- Cook the patty in a hot cast-iron skillet, 3-5 minutes per side, sprinkling a pinch of salt on each side of the patty
- Mix 1/2 tbsp tahini and lime juice and toss in the greens. Plat in a bowl.
- Dice the kohlrabi
- Place finished burger patty, fries, avocado, diced kohlrabi, and pine nuts on top. spread the tahini on top of the burger patty and then the fig jam on top.