Description
A hearty and flavorful Loaded Potato Big Mac Bowl featuring crispy oven-baked or air-fried potatoes topped with seasoned ground beef, a melty cheese blend, fresh romaine lettuce, pickles, and a tangy homemade burger sauce. This comforting dish combines the essence of a classic Big Mac burger with the satisfying texture of roasted potatoes, perfect for a filling and delicious meal.
Ingredients
Scale
Potatoes and Seasoning
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approx. 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)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. Alternatively, preheat an air fryer to 200°C (400°F).
- Season the Potatoes: On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tbsp extra-virgin olive oil, sweet paprika, onion powder, sea salt flakes, and black pepper. Spread evenly without overlapping. For the air fryer, arrange potatoes in a single layer in the basket, cooking in batches if necessary to avoid overcrowding.
- Cook the Potatoes: In the oven, bake potatoes for 40–45 minutes until crisp and golden, turning once halfway through and swapping trays if using two. In the air fryer, cook for 20–25 minutes shaking the basket halfway through until golden and crispy on edges.
- Cook the Beef Mixture: Heat 1 tbsp olive oil in a large deep heavy-based frying pan over medium-high heat. Add finely diced onion, cooking for 1–2 minutes until softened. Add lean minced beef and cook for 4–5 minutes till it starts to brown, breaking it up as you go. Stir in sea salt flakes, sweet paprika, onion powder, garlic powder, and black pepper. Cook for an additional minute, then set aside.
- Make the Burger Sauce: In a medium bowl, combine mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Add 1 tablespoon of water at a time to reach your desired consistency.
- Assemble and Serve: Divide the crisp potatoes evenly among four bowls. Top each with a generous portion of the cooked beef mixture, then sprinkle with grated melting cheese. Add shredded romaine lettuce, sliced gherkins, reserved diced onion, and drizzle with the prepared burger sauce. Serve immediately while warm.
Notes
- Note 1: For a leaner or alternative protein, substitute beef with turkey, chicken, or plant-based mince.
- Note 2: Check mayonnaise and Dijon mustard labels to ensure they are gluten-free if needed.
- Note 3: For extra melty cheese, use a combination of mozzarella, red cheddar, and Colby cheeses.
