For the Burger:

1 pound extra-lean ground beef (95% lean or leaner)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
For the Bowl:

4 cups mixed salad greens (e.g., lettuce, spinach, arugula)
1 tomato, diced
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup dill pickle slices
1/4 cup diced red onion
Mustard and ketchup for drizzling (use in moderation)

In a large skillet over medium-high heat, cook the extra-lean ground beef until it’s browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat if needed.
Add the chopped onion and minced garlic to the skillet with the cooked beef. Sauté for 2-3 minutes until the onion is softened and translucent.
Stir in the Worcestershire sauce and season the beef mixture with salt and pepper.
In each serving bowl, place a generous portion of mixed salad greens as the base.
Divide the cooked beef and onion mixture among the bowls, placing it on top of the salad greens.
Add diced tomatoes, reduced-fat shredded cheddar cheese, dill pickle slices, and diced red onion to each bowl.
Drizzle with a small amount of mustard and ketchup to taste.
Serve your cheeseburger in a bowl immediately.
This Weight Watchers-friendly cheeseburger in a bowl is a great option for those looking to enjoy the flavors of a cheeseburger while keeping the points in check. Adjust the condiments and portion sizes based on your WW plan, and remember to calculate the points based on your specific ingredients. Enjoy a healthier take on a classic favorite!