Burger Bowls
A deconstructed cheeseburger served in a bowl with crispy fries, seasoned beef, and tangy sauce, offering all the flavor without the bun.
Ingredients
For the seasoning
- 1 ½ teaspoons smoked paprika Brings a warm, woodsy heat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano Or mixed herbs.
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowl
- 2–3 medium potatoes Floury varieties like Russets for crispiness.
- 2 tablespoons olive oil Divided for potatoes and beef.
- 500 grams lean beef mince 90/10 or 85/15 blends work well.
- lettuce (shredded)
- cheese (dairy-free or regular)
- pickle slices
- 4 tablespoons mayonnaise Use full-fat for best texture.
- 1 tablespoon ketchup
- 1 teaspoon mustard (dijon or yellow)
- 1 teaspoon pickle juice From the jar of pickles.
Instructions
Preparation
- Combine the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl and set aside.
- Wash and cut the potatoes into chip-sized sticks, pat them dry with paper towels, then place in a large bowl with 1 tablespoon of olive oil and half of the spice mix. Toss thoroughly.
Cooking
- Arrange the seasoned potatoes in a single layer on a baking tray and roast at 200°C (390°F) for 30–40 minutes, turning once.
- Meanwhile, heat the remaining tablespoon of olive oil in a large frying pan over high heat, add the beef mince, and cook until browned.
- Add the remaining spice mix to the beef and continue cooking until it darkens and moisture evaporates.
- In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Adjust seasoning as necessary.
Assembly
- In serving bowls, divide the roasted potatoes, add shredded lettuce, cooked beef, cheese, and top with pickle slices and burger sauce.
- Serve immediately, or briefly broil to melt cheese.
Notes
For crispier potatoes, soak sticks in cold water for 10-20 minutes before drying and roasting. Assemble bowls just before serving to maintain the crispness of the potatoes and lettuce.