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Burger Bowls

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Loaded Burger Bowls are a lighter, customizable take on a classic burger, featuring crispy potatoes, savory beef, fresh veggies, and a creamy burger sauce.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking, Sautéing
  • Cuisine: American

Ingredients

1.2 kg (2 lb 10 oz) washed potatoes, peeled or unpeeled, cut into cubes (approximately 2 cm/¾ inch)

2 tsp sea salt flakes

¼ tsp cracked black pepper

4 tbsp olive oil

1 tbsp olive oil (for the beef)

1 onion, finely diced

500 g (1 lb 2 oz) lean minced (ground) beef (or turkey or chicken)

1 tsp sea salt flakes

1 tsp sweet paprika

½ tsp onion powder

½ tsp garlic powder

¼ tsp cracked black pepper

1 cup (250 g) whole-egg mayonnaise

2 tbsp finely chopped gherkins (dill pickles)

1 tsp Dijon mustard

1 tbsp ketchup

1 tsp sweet paprika

1 tsp onion powder

1 tsp garlic powder

1–2 tbsp water (to adjust consistency)

1 large cos (romaine) lettuce, cut into strips

½ cup (60 g) shredded cheddar or any other burger cheese

200 g (7 oz) cherry tomatoes, halved

½ red onion, finely sliced

¼ cup (45 g) sliced gherkins (dill pickles)

Instructions

  1. Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced). Place the potatoes in a large baking dish, spreading them out evenly. Season with sea salt, cracked black pepper, and drizzle with olive oil. Toss the potatoes to coat evenly and bake for 40 minutes or until golden and crispy, turning halfway through.
  2. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Add the finely diced onion and cook for 1–2 minutes until softened. Add the ground beef, breaking it up with a spoon, and cook for 4–5 minutes until it starts to brown. Season with sea salt, sweet paprika, onion powder, garlic powder, and cracked black pepper. Stir to combine and cook for another minute. Set aside.
  3. In a medium bowl, combine the mayonnaise, chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Add 1 tablespoon of water at a time, stirring until you reach your desired consistency.
  4. Divide the chopped lettuce into four bowls. Top with the baked potatoes, cooked beef, and shredded cheese. Add the cherry tomatoes, red onion, and sliced gherkins. Drizzle generously with the burger sauce and serve.

Notes

  • This recipe is customizable with protein swaps, such as turkey, chicken, or plant-based alternatives.
  • Sweet potatoes can be used instead of regular potatoes for a different flavor.
  • Ensure to check the burger sauce ingredients for gluten if needed.
  • Leftovers can be stored in airtight containers for up to 3 days and reheated as needed.

Nutrition

Find it online: https://cheftinaskitchen.com/burger-bowls/