Description
A delicious twist on the classic Big Mac, this Loaded Potato Big Mac Bowl combines crispy oven-baked or air-fried potatoes topped with seasoned ground beef, melty cheese, fresh lettuce, pickles, and a flavorful homemade burger sauce. Perfect for a family-friendly meal that’s packed with flavor and satisfying textures.
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
Toppings
- 2 cups (250 g) grated melting cheese (mozzarella, red cheddar, colby blend)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced. Make sure it has had at least 20 minutes to reach temperature for optimal potato roasting.
- Prepare the potatoes: On a large baking tray lined with parchment paper, combine diced potatoes with extra-virgin olive oil, sweet paprika, onion powder, salt, and freshly cracked black pepper. Toss well to coat evenly. Spread potatoes out in a single layer without overlapping. 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 crispy and golden. Halfway through baking, turn the potatoes and swap trays if using two trays to ensure even cooking.
- Cook the beef mixture: While the potatoes bake, heat 1 tablespoon of olive oil in a large, deep, heavy-based frying pan over medium-high heat. Add finely diced onion (except the reserved tablespoon) and cook for 1–2 minutes until softened. Add the lean minced beef and cook for 4–5 minutes, breaking it up as it browns.
- Season the beef: Add salt, sweet paprika, onion powder, garlic powder, and freshly cracked black pepper to the beef mixture. Stir well and cook for an additional minute. 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. Add water one tablespoon at a time and mix until the sauce reaches your desired consistency.
- Assemble the bowl: Divide the roasted potatoes evenly among four serving bowls. Top each with a generous portion of the beef mixture, then sprinkle with grated cheese. Add shredded romaine lettuce, sliced gherkins, and the reserved finely diced onion on top.
- Serve: Drizzle each bowl with a generous amount of the homemade burger sauce and serve immediately while hot for the best flavors and textures.
Notes
- You can substitute the ground beef with turkey, chicken, or plant-based mince for different dietary needs.
- Check mayonnaise and Dijon mustard labels for gluten content if avoiding gluten.
- For extra melty cheese, use a blend containing mozzarella or add a splash of cream to the cheese before melting.
