Description
This Loaded Potato Big Mac Bowl is a hearty and flavorful dish combining crispy oven-baked or air-fried seasoned potatoes with a savory minced beef mixture, topped with melting cheese, fresh lettuce, tangy pickles, and a creamy homemade burger sauce. It’s a creative, deconstructed take on the classic Big Mac served in a bowl form, perfect for a comforting meal that’s easy to assemble and full of bold flavors.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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
Additional Toppings
- 2 cups (250 g) grated melting cheese (mozzarella, red cheddar, colby mix)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the oven or air fryer: For oven baking, preheat to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. For air frying, preheat the air fryer to 200°C (400°F).
- Prepare the potatoes: Toss diced potatoes with 2 tablespoons of olive oil, 1 teaspoon sweet paprika, 1 teaspoon onion powder, ½ teaspoon sea salt flakes, and ¼ teaspoon black pepper until evenly coated. Spread on a lined baking tray or arrange in a single layer in the air fryer basket.
- Cook the potatoes: For oven-baking, bake for 40–45 minutes, turning once halfway and swapping trays if using multiple trays, until golden and crisp. For air frying, cook for 20–25 minutes, shaking the basket halfway through, until potatoes are crispy on the edges.
- Cook the beef mixture: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add finely diced onion and sauté for 1–2 minutes until softened. Add minced beef and cook 4–5 minutes until starting to brown, breaking it up as it cooks. Stir in 1 teaspoon sea salt flakes, 1 teaspoon sweet paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Cook for another minute and then set aside.
- Make the burger sauce: In a medium bowl, combine mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, 1 teaspoon sweet paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Gradually add 1–2 tablespoons water until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked potatoes evenly among four bowls. Top each with the beef mixture, followed by a generous sprinkle of grated melting cheese. Add shredded lettuce, sliced gherkins, the reserved diced onion, and a generous drizzle of the burger sauce. Serve immediately for best taste and texture.
Notes
- You can substitute lean minced turkey, chicken, or plant-based mince for the beef if preferred.
- Check mayonnaise and Dijon mustard labels to ensure they are gluten-free if necessary.
- For extra melty cheese, use a blend that includes mozzarella and a little extra cheddar or colby.
- If using two baking trays for the potatoes, swap their positions halfway through baking for even cooking.
- When air frying potatoes, avoid overcrowding the basket by cooking in batches to ensure crispiness.
