Description
This Loaded Potato Big Mac Bowl is a delicious and hearty meal that combines crispy seasoned potatoes, flavorful ground beef, melty cheese, fresh lettuce, and tangy pickles, all topped with a creamy homemade burger sauce. Perfect for a satisfying dinner that blends classic burger flavors with a comforting potato base.
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
- 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 desired 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
- To oven-bake the potatoes: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. Line a large baking tray with parchment paper.
- Prepare potatoes for baking: In a large bowl, toss the diced potatoes with extra-virgin olive oil, sweet paprika, onion powder, sea salt flakes, and freshly cracked black pepper until evenly coated. Spread the potatoes in a single layer on the prepared baking tray, ensuring they do not overlap. Use two trays if necessary.
- Bake the potatoes: Place the tray(s) in the oven and bake for 40–45 minutes until the potatoes are crisp and golden. Turn the potatoes once halfway through cooking and swap trays if using two.
- To air fry the potatoes (alternative method): Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the air fryer basket, working in batches to avoid overcrowding. Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy on the edges.
- Cook the beef mixture: Heat olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add the finely diced onion (except the reserved tablespoon) and cook, stirring, for 1–2 minutes until softened.
- Add ground beef: Add the minced beef to the pan and cook for 4–5 minutes, breaking up the meat as it browns and cooks through.
- Season beef: Stir in sea salt flakes, sweet paprika, onion powder, garlic powder, and freshly cracked black pepper. Cook for another minute, then remove from heat and set aside.
- Make the burger sauce: In a medium bowl, combine whole-egg mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Gradually add 1 tablespoon of water at a time, mixing until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the cooked potatoes evenly among four bowls. Top each with the beef mixture, then sprinkle generously with the grated melting cheese.
- Add fresh toppings: Layer shredded romaine lettuce, sliced gherkins, and the reserved diced onion over the cheese.
- Finish and serve: Drizzle each bowl generously with the prepared burger sauce. Serve immediately while warm and enjoy the comforting flavors of this loaded potato Big Mac bowl.
Notes
- For a healthier alternative, substitute the minced beef with lean turkey, chicken, or plant-based mince.
- The mayonnaise and Dijon mustard used are gluten-free, but always check labels if you’re avoiding gluten.
- For extra melty cheese, use high-quality mozzarella or a blend of cheeses that melt well, such as red cheddar and colby.
- To ensure crispiness, avoid overcrowding the potatoes whether baking or air frying.
- This dish serves 4 people and is perfect as a hearty main meal.
