Loaded Burger Bowls
Servings: 4
These Loaded Burger Bowls are perfect for nights when energy levels are low and you need dinner on the table fast! They are delicious, easily customisable and the whole family will love them as they are bursting with the familiar, delicious flavours of a juicy cheeseburger.
Ingredients
- POTATOES
- 1.2 kg 2 lb 10 oz 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
- 1 tbsp olive oil
- 1 onion finely diced
- 500 g 1 lb 2 oz lean minced (ground) beef (see note 1 for turkey and chicken)
- 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
- 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 SERVE
- 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
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Bake the potatoes – 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.
- Cook the beef – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and cook, stirring, for 1–2 minutes until softened.
- Add the beef and cook for 4–5 minutes or until it’s starting to brown, breaking up the beef as you go.
- Add the remaining beef ingredients and cook for a further minute. Set aside.
- Make the burger sauce – Combine the burger sauce ingredients, except the water, in a medium bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.
- Assemble and serve – Divide the lettuce among four bowls. Top with the baked potatoes, beef and shredded cheese, followed by the cherry tomatoes, red onion and gherkin. Drizzle with the burger sauce and serve.
Notes
Note 1 – You could use either minced (ground) turkey or chicken instead of the beef.
Make Ahead
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 200°C (400°F) (180°C/350°F fan-forced) 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 airtight containers lined with paper towels (the paper towels help absorb excess moisture and will keep your lettuce fresh).Leftovers
Once assembled, loaded burger bowls are best eaten immediately. Not suitable to freeze.Scan for full recipe:
