Burger Bowls
Enjoy all the juicy flavors of a burger without the buns in these crispy burger bowls featuring roasted russet potatoes and a tangy sauce.
Ingredients
For the Potatoes
- 4 pieces russet potatoes, diced Substitute with Yukon golds for creamier centers.
- 2 tbsp olive oil Can also use avocado oil.
- 1 tsp garlic powder
- 1 tsp smoked paprika Use sweet paprika if unavailable.
For the Beef
- 1 lb ground beef 80/20 for juiciness; use lean 90/10 if preferred.
- 1 tsp onion powder
- 1 tsp garlic powder For seasoning the beef.
For the Burger Sauce
- 1/2 cup mayonnaise Room temperature for smooth mixing.
- 2 tbsp ketchup
- 1 tbsp mustard Dijon or yellow both work.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread potatoes in a single layer on the baking sheet and roast for 25–35 minutes, turning once.
Cooking the Beef
- While the potatoes roast, heat a skillet over medium-high heat and add the ground beef.
- Sprinkle beef with onion powder, garlic powder, salt, and pepper, and cook until browned, about 6–8 minutes.
- Drain excess fat if desired.
Making the Sauce
- In a small bowl, whisk together mayonnaise, ketchup, and mustard until smooth. Adjust seasoning as necessary.
Assembly
- Assemble the bowls by starting with a bed of lettuce or mixed greens, followed by roasted potatoes and a portion of beef.
- Drizzle the burger sauce over the top and add any desired toppings.
Notes
Store components separately in airtight containers for up to 3–4 days. Re-crisp potatoes in a 425°F oven for best results.