Swiss Mushroom Burger Bowls

8 meals

From a reel by Ryan Rubio — watch the original

Ingredients

• 3 lbs 96/4 lean ground beef
• 3 lbs baby gold potatoes
• 12 slices Sargento Ultra Thin Swiss Cheese
• 1 lb onion, diced
• ½ lb baby mushrooms, sliced
• 185g plain nonfat Greek yogurt
• 20g light mayonnaise
• 25g sugar free ketchup
• 25g Dijon mustard
• 20g Worcestershire sauce
• 15g minced garlic
• season generously with salt, pepper, and your favorite seasonings

Instructions

1. Preheat the oven to 400°F.
2. Dice the potatoes, season them with salt, pepper, and preferred seasonings, then spread them on a baking sheet.
3. Bake the potatoes for 45 minutes, flipping them halfway through.
4. In a large skillet, cook the ground beef, diced onions, and sliced mushrooms with seasoning until the beef is browned and the vegetables are soft.
5. In a mixing bowl, combine the Greek yogurt, light mayonnaise, sugar-free ketchup, Dijon mustard, Worcestershire sauce, and minced garlic, mixing until the texture is smooth.
6. Spread the cooked beef and vegetable mixture over the baked potatoes.
7. Place the Swiss cheese slices over the mixture and broil at 500°F for approximately 5 minutes until the cheese has melted.
8. Portion the mixture into 8 containers and top each with the prepared sauce.