Description
This Loaded Potato Big Mac Bowl is a delicious, hearty dish inspired by the classic Big Mac burger, reinvented as a comforting bowl meal. Tender roasted or air-fried crispy potato cubes are topped with flavorful spiced ground beef, melty cheese, fresh shredded romaine lettuce, tangy pickles, and a creamy, homemade burger sauce for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (about 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 (can substitute turkey, chicken, or plant-based mince)
- 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
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 oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes to ensure it reaches the right temperature for roasting the potatoes.
- Prepare potatoes for roasting: On a large baking tray lined with parchment paper, toss the diced potatoes with olive oil, sweet paprika, onion powder, sea salt flakes, and freshly cracked black pepper. Spread them evenly without overlapping. Use two trays if necessary to avoid overcrowding.
- Roast potatoes: Bake the potatoes for 40–45 minutes until they are golden and crispy, turning them once halfway through and swapping tray positions if using two trays for even cooking.
- Alternative air frying method: Preheat an air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket, cooking in batches if needed. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Sauté onion: Heat 1 tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add the finely diced onion and cook, stirring, for 1–2 minutes until softened.
- Cook beef: Add the minced beef to the pan and cook for 4–5 minutes, stirring and breaking it up as it browns.
- Season beef mixture: Stir in salt, sweet paprika, onion powder, garlic powder, and black pepper, cooking for another minute to develop flavor. Remove from heat and set aside.
- Make burger sauce: In a medium bowl, combine mayonnaise, chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Gradually add 1–2 tablespoons of water until the sauce reaches your desired consistency.
- Assemble bowls: Divide the roasted or air-fried potatoes evenly among four bowls. Top with the spiced beef mixture, then sprinkle with grated cheese. Add shredded romaine lettuce, sliced gherkins, reserved diced onion, and drizzle generously with the burger sauce. Serve immediately for the best taste and texture.
Notes
- You can substitute beef with ground turkey, chicken, or plant-based mince to accommodate dietary preferences.
- The mayonnaise and Dijon mustard used are generally gluten-free, but always check labels if you have gluten sensitivity.
- For extra melty cheese, use a blend of mozzarella, cheddar, and Colby as suggested or add a little cream or butter when melting.
- Using two baking trays ensures the potatoes roast evenly and become crispy without steaming.
- If air frying, avoid overcrowding the basket for crispier potatoes.
