Description
Loaded Burger Bowls are a delicious and satisfying deconstructed burger option featuring crispy baked potato cubes, seasoned ground beef, fresh vegetables, and a creamy homemade burger sauce. Perfect for a hearty family meal or casual gathering, these bowls combine classic burger flavors with a fresh twist.
Ingredients
Potatoes
- 1.2 kg washed potatoes (any variety), peeled or unpeeled, cut into cubes (approximately 2 cm/¾ inch)
- 2 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 4 tbsp olive oil
Beef Mixture
- 1 tbsp olive oil
- 1 onion, finely diced
- 500 g lean minced (ground) beef
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp freshly cracked black pepper
Burger Sauce
- 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 tbsp water, or more if needed
Assembly and Toppings
- 1 large cos (romaine) lettuce, cut into strips
- 60 g shredded cheddar or any other burger cheese
- 200 g cherry tomatoes, halved
- ½ red onion, finely sliced
- 45 g sliced gherkins (dill pickles)
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven. This high temperature will help the potatoes bake into crisp, golden cubes.
- Bake the Potatoes: Place the cubed potatoes evenly in a large baking dish or spread across two dishes if necessary to avoid overcrowding. Sprinkle with sea salt flakes and freshly cracked black pepper, then drizzle with olive oil. Toss the potatoes to ensure each cube is evenly coated. Bake for 40 minutes, turning the potatoes halfway through, until they are crispy and golden.
- Cook the Beef: Heat 1 tablespoon of olive oil in a large, heavy-based frying pan over medium-high heat. Add the finely diced onion and cook for 1 to 2 minutes until softened. Add the minced beef and cook for 4 to 5 minutes, breaking it up as it browns. Season the beef with sea salt flakes, sweet paprika, onion powder, garlic powder, and freshly cracked black pepper. Cook for an additional minute, then set aside.
- Make the Burger Sauce: In a medium bowl, combine the mayonnaise, finely chopped gherkins, dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Gradually add water, one tablespoon at a time, stirring to achieve your desired sauce consistency.
- Assemble and Serve: Divide the romaine lettuce strips evenly among four bowls. Top the lettuce with the crispy baked potatoes, cooked beef mixture, and shredded cheddar cheese. Add cherry tomato halves, finely sliced red onion, and sliced gherkins over the top. Finally, drizzle generously with the prepared burger sauce and serve immediately.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- For an extra kick, add some chopped jalapeños or a dash of hot sauce to the burger sauce.
- Make sure the potatoes are spread out during baking to ensure they get crispy rather than steamed.
- Use good quality mayonnaise for best flavor in the burger sauce.
- Leftovers should be stored in an airtight container in the fridge and consumed within 2 days for optimal freshness.
