Description
This Loaded Potato Big Mac Bowl is a comforting and flavorful dish inspired by the classic Big Mac burger. It features crispy roasted or air-fried diced potatoes topped with a savory spiced ground beef mixture, melty cheese, fresh romaine lettuce, pickles, diced onion, and a tangy, creamy homemade burger sauce. Perfect for a hearty lunch or dinner, this recipe offers a delicious twist on burger night without the bun.
Ingredients
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approximately 2 medium potatoes per person)
- 2 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- 1 tsp onion powder
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Beef Mixture
- 1 tbsp olive oil
- 1 onion, finely diced (reserve 1 tbsp for garnish)
- 500 g (1 lb 2 oz) lean minced (ground) beef
- 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 adjust consistency)
Toppings
- 2 cups (250 g) grated melting cheese (blend of mozzarella, red cheddar, and colby recommended)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the oven
Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes to ensure it is hot and ready for baking the potatoes.
- Prepare and bake potatoes
On a large baking tray lined with parchment paper, toss the diced potatoes with extra-virgin olive oil, sweet paprika, onion powder, sea salt flakes, and freshly cracked black pepper. Spread them out in a single even layer, avoiding overcrowding by using two trays if necessary. Bake for 40–45 minutes until crisp and golden, turning and swapping trays halfway through the cooking process.
- Alternatively air fry potatoes
If using an air fryer, preheat it to 200°C (400°F). Arrange potatoes in a single layer in the basket and air fry for 20–25 minutes, shaking halfway through, until crispy and golden on the edges. Cook in batches as needed to prevent overcrowding.
- Cook the beef mixture
Heat 1 tablespoon of olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add the finely diced onion (except for 1 tablespoon reserved for garnish) and sauté for 1–2 minutes until softened. Add the ground beef and cook for 4–5 minutes, breaking it up and allowing it to brown. Stir in salt, paprika, onion powder, garlic powder, and black pepper. Cook for an additional minute to combine the flavors, then remove from heat and set aside.
- Prepare burger sauce
In a medium bowl, combine the mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Add water 1 tablespoon at a time until the sauce reaches your desired consistency. Mix well.
- Assemble the bowls
Divide the crispy potatoes evenly among four bowls. Top each bowl with the cooked beef mixture, then sprinkle grated cheese on top. Add shredded romaine lettuce, sliced gherkins, and the reserved diced onion as garnish. Drizzle generously with the homemade burger sauce. Serve immediately for best flavor and texture.
Notes
- You can substitute the ground beef with ground turkey, chicken, or plant-based mince for different dietary preferences.
- The mayonnaise and Dijon mustard used in the burger sauce are generally gluten-free, but always check labels if gluten sensitivity is a concern.
- For extra melty cheese, consider using a cheese blend with mozzarella or another good melting cheese.
