Description

Craving the bold flavors of a classic burger but want a lighter, deconstructed twist? What if you could whip up Burger Bowls in just 45 minutes, combining crispy spiced potatoes, savory beef mince, fresh toppings, and a tangy burger sauce? This vibrant recipe transforms burger essentials into a customizable, bowl-style meal that’s perfect for weeknight dinners, casual gatherings, or meal prep.

Ingredients

For the Spice Mix

Smoked Paprika (1½ tsp): Adds smoky depth to potatoes and beef.

Garlic Powder (1 tsp): Infuses savory, aromatic flavor.

Onion Powder (1 tsp): Brings subtle, oniony sweetness.

Dried Oregano or Mixed Herbs (1 tsp): Provides earthy, herbaceous notes.

Salt (½ tsp): Enhances overall flavor.

Black Pepper (¼ tsp): Adds a mild, spicy kick.

For the Bowls

Medium Potatoes (2–3, ~1 lb): Form crispy, hearty “chips” as the base.

Olive Oil (2 tbsp, divided): Coats potatoes for crispiness and cooks beef.

Lean Beef Mince (500 g, ~1.1 lb): Provides savory, protein-packed filling.

Lettuce (shredded): Adds fresh, crisp texture.

Cheese (dairy-free or regular): Brings melty, savory richness.

Pickle Slices: Offer tangy, briny contrast.

For the Burger Sauce

Mayonnaise (4 tbsp): Creates a creamy, rich sauce base.

Ketchup (1 tbsp): Adds sweet-tangy tomato flavor.

Mustard (1 tsp, Dijon or yellow): Provides zesty sharpness.

Pickle Juice (1 tsp, from pickle jar): Enhances tanginess and depth.

Garlic Powder (½ tsp): Infuses subtle savory notes.

Smoked Paprika (½ tsp): Adds a smoky finish.

Substitutions and Variations

Potatoes: Swap with sweet potatoes, zucchini fries, or cauliflower florets for low-carb.

Beef Mince: Use ground turkey, chicken, or plant-based mince for vegetarian/vegan.

Olive Oil: Replace with avocado oil or grapeseed oil for high-heat cooking.

Lettuce: Use spinach, arugula, or kale for a different green.

Cheese: Swap with cheddar, mozzarella, vegan cheese, or omit for lighter bowls.

Pickles: Substitute with pickled onions, jalapeños, or capers for varied tang.

Mayonnaise: Use Greek yogurt, vegan mayo, or sour cream for dietary needs.

Mustard: Swap Dijon for whole grain or spicy brown mustard.

Vegetarian/Vegan: Use plant-based mince, vegan cheese, and vegan mayo; ensure spices are vegan.

Gluten-Free: Naturally gluten-free; ensure mustard and pickles are gluten-free certified.

Optional Additions

Toppings: Add ¼ cup diced tomatoes, sliced avocado, or crispy bacon for extra flavor.

Veggies: Include ¼ cup shredded carrots or sliced red onion for crunch.

Sauces: Drizzle with hot sauce or ranch for a twist.

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Instructions

Prepare the Spice Mix:
- In a small bowl, mix 1½ tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano or mixed herbs, ½ tsp salt, and ¼ tsp black pepper.
- Set aside for seasoning potatoes and beef.
- Tip: Mix thoroughly to ensure even flavor; double the batch and store in an airtight container for future use.
Prepare and Cook the Potatoes:
- Preheat the oven to 200°C (390°F) or an air fryer to 200°C (390°F).
- Wash and cut 2–3 medium potatoes into wedges or chips (about ½-inch thick); pat dry with paper towels to remove moisture.
- In a large bowl, toss potatoes with 1 tbsp olive oil and half the spice mix (about 1½ tsp) until evenly coated.
- Arrange potatoes in a single layer on a baking tray (for oven) or in the air fryer basket.
- Oven: Bake for 30–40 minutes, flipping halfway, until golden and crispy.
- Air Fryer: Cook for 20 minutes, shaking the basket halfway, until crispy.
- Tip: Cut potatoes uniformly for even cooking; ensure they’re dry to maximize crispiness.
Cook the Beef Mince:
- Heat 1 tbsp olive oil in a large frying pan over high heat until shimmering.
- Add 500 g lean beef mince, breaking it apart with a wooden spoon.
- Cook for 5–7 minutes until browned, stirring occasionally.
- Sprinkle the remaining spice mix (about 1½ tsp) over the beef and cook for another 2–3 minutes until darkened and excess moisture evaporates (internal temperature 160°F/71°C).
- Tip: Drain excess fat for leaner bowls; stir frequently to prevent clumping.
Make the Burger Sauce:
- In a small bowl, whisk together 4 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp mustard, 1 tsp pickle juice, ½ tsp garlic powder, and ½ tsp smoked paprika.
- Taste and adjust seasoning with extra pickle juice or salt if needed.
- Tip: Prepare sauce while beef cooks to save time; refrigerate if making ahead.
Assemble the Bowls:
- Divide cooked potatoes among 4 bowls (about ¾–1 cup per bowl).
- Add a handful of shredded lettuce to each bowl for freshness.
- Top with ½ cup cooked beef mince, a sprinkle of cheese (dairy-free or regular, about 2 tbsp per bowl), and 3–4 pickle slices.
- Drizzle each bowl with 1–2 tbsp burger sauce.
- Tip: Layer ingredients evenly for balanced bites; offer extra sauce on the side for customization.
Serve:
- Serve immediately while potatoes are hot and lettuce is crisp.
- Pair with a side of coleslaw, sweet potato fries, or a cold drink like iced tea or lemonade.
- Garnish with extra pickles or a sprinkle of paprika for a pop of color.
- Tip: Assemble just before serving to maintain texture; serve with forks for easy eating.