This week I’ve been in a deconstructive mood. By that I mean that I’ve been experimenting with some non-traditional presentations of classic recipes, including fish tacos, and now burgers. Although it’s not quite warm enough to grill outside, I can still make hamburger steaks that suit my purposes just fine. For my burger bowl burger patty, I started by first chopping some green onion, carrots, and red onion.
I mixed these with my ground chuck, salt, pepper, garlic powder, and paprika and formed them into four patties.
Then fried away… It makes such a big difference using 80/20 ground beef compared to my usual 90/10 that I use in meat sauce, soups, and stir frys. When the beef is the star of the meal, it’s really worth it to have a juicer, fattier flavor.
I plated my hamburger steak atop a bed of mashed sweet potato, sautéed spinach and red pepper, and garnished it all with a generous helping of avocado and a sprinkle of feta cheese. 
I love this picture angle because it makes my patty look like he’s wearing an avocado beret…
Although I’m sure that this would taste delicious with dollops of ketchup, mustard, and relish, I decided to leave them out so that I could really appreciate all of the other fresh and sweet flavors. This burger bowl can also easily be transformed to have a “Cowboy style” with cheddar cheese, bacon and jalepeños, or maybe “Southwestern style” with salsa, pepper jack, and black beans. If the array of crazy burgers on restaurant menus today is any indication (PBJ burger, spaghetti burger, donut burger, etc.), there is really no wrong way to dress a burger patty.