About 16 years ago when I was 14, I had a memorable cooking mishap involving an excessive amount of salt. My mom was making her famous burgers and fries one Friday when a too-close encounter with with the mandolin sent her to the emergency room. Left in charge of cooking supper while my dad took Mom to the hospital, I was determined to finish the burgers that she’d started. Having only prepared very basic meals before — think eggs and bacon — I unknowingly created the world’s saltiest burgers. That evening, my teenage enthusiasm embraced the motto on the Morton salt box: “When it rains, it pours.”

That night was a pivotal moment where I learned a hard truth: Over-salting food is almost always an irreversible error. And it’s so easy to do it. Just as quickly as a pinch can enhance a dish, too much can ruin it entirely. This experience is why many of my recipes suggest seasoning with salt and pepper to taste, acknowledging individual preferences and needs. There’s a lesson in biochemistry here, but I’ll leave that to Alton Brown.

As for these burger bowls, rest assured . . . they are not overly seasoned. This is one of those meals that you can easily customize with protein and veggies of your choice. The magic is in the sauce. As a sauce enthusiast, I’ve always leaned toward homemade — dressings, too. They can completely transform a meal. This burger sauce is sweet and tangy, and it perfectly complements the heartiness of the beef and the crunchiness of the fresh vegetables. Do me a favor and learn from my mistakes — go easy on the salt?