For the Bowl

1.5 cups iceberg lettuce, shredded

2 Campari tomatoes, chopped

1/4 cup dill pickles, chopped

2 sweet onions, thinly sliced

3 small potatoes (consider using a low-carb substitute like turnips for an even lower carb version)

Olive oil spray

Montreal Steak Seasoning

250 grams (about 8 oz) ground hamburger meat

For Cooking and Dressing

BBQ sauce

Yellow Mustard

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Prepare the Vegetables:

Place the shredded iceberg lettuce at the bottom of a large bowl.

Add the chopped Campari tomatoes and dill pickles over the lettuce.

Caramelize the Onions:

In a skillet over medium heat, add the thinly sliced sweet onions.

Sauté the onions with BBQ sauce until caramelized.

Cook the Potatoes:

Dice the potatoes into small cubes. If you're substituting with a lower carb option like turnips, prepare them similarly.

Spray the diced potatoes lightly with olive oil and sprinkle with Montreal Steak Seasoning.

Place the potatoes in an air fryer and cook until golden.

Brown the Meat:

In a separate pan, cook the ground hamburger meat over medium heat.

Season the meat with a bit of Montreal Steak Seasoning while it cooks, breaking it up into small pieces.

Continue cooking until the meat is thoroughly browned and no longer pink.

Assemble the Burger Bowl:

Add the caramelized onions over the lettuce, tomatoes, and pickles.

Scatter the crispy potatoes around the bowl.

Spoon the browned hamburger meat on top.

Drizzle yellow mustard and additional BBQ sauce over the entire bowl, according to taste.