- 1.2 kg washed potatoes (any variety), peeled or unpeeled, cut into cubes (approximately 2 cm or 3/4″)
- 2 tsp sea salt flakes
- 1/4 tsp pepper
- 4 tbsp olive oil
- 1 tbsp olive oil
- 1 onion, finely diced
- 500 g lean beef mince/ground beef
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cracked black pepper
- 1 cup whole egg mayonnaise
- 2 tbsp finely chopped pickles
- 1 tsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1–2 tbsp water
- Preheat the oven to 200°C/400°F fan.
- Place the potatoes in a large baking dish so that they are evenly spread out (use two baking dishes if required to ensure the potatoes are not overlapping). Sprinkle the potatoes with salt and pepper and drizzle with olive oil. Toss to coat.
- Bake for 40 minutes or until crisp and golden, turning once halfway through.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring for 1-2 minutes until softened.
- Add the beef mince and cook for 4-5 minutes or until it’s starting to brown, breaking up the beef as you go.
- Add the remaining ingredients and cook for a further minute. Set aside.
- Combine the burger sauce ingredients in a medium-sized bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.
- Divide the lettuce across four bowls. Top with the baked potatoes, beef and shredded cheese, followed by the cherry tomatoes, red onion and pickles. Drizzle with the burger sauce and serve.
Potatoes – Prepare the potatoes as per the recipe and refrigerate for up to 3 days. Reheat in the microwave (the potatoes will soften slightly but will be equally delicious) or reheat in a 180°C/350°F fan oven until heated through and crisp.
Beef – Prepare the beef in advance and refrigerate for up to 3 days. Reheat in the microwave.
Burger sauce – Prepare the burger sauce and refrigerate in an airtight container for up to 3 days.
Salad ingredients – Prepare the lettuce by washing, chopping and drying (a salad spinner is great for this) before storing in reusable sandwich bags or air-tight containers lined with paper towels (the paper towels help absorb excess moisture and will keep your lettuce fresh).
Once assembled, loaded burger bowls are best eaten immediately.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: burgers, beef
Keywords: loaded burger bowls, burger bowls, burger bowls with big mac sauce