Burger Bowl

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This burger bowl has all the flavors of your favorite cheeseburger, with juicy ground beef, creamy Big Mac sauce, and all the toppings you love, PLUS it even has the fries! Instead of a bun, it’s layered into a satisfying meal bowl.

Prep Time10

Cook Time30

Total Time40

Course: Beef, Main Dish

Cuisine: American

Diet: Gluten Free

Servings:

Author: Rachel Gurk

Ingredients

For Big Mac Sauce (see note #1)

¼ cup mayonnaise
3 tablespoons sweet pickle relish (drain excess juice)
2 tablespoons ketchup
1 tablespoon yellow mustard
1 teaspoon white vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper, to taste

For Roasted Potatoes (see note #2)

1 ½ pounds baby potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon coarse ground black pepper

For Ground Beef (see note #3)

16 ounces lean ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper

For Serving

1 cup chopped tomato
1 cup shredded cheddar cheese
½ cup thinly sliced red onion
½ cup chopped dill pickles (cut them into thin strips for pretty presentation)
shredded lettuce (optional)
sesame seeds (optional)

Instructions

In a small bowl, stir together sauce ingredients until combined. Refrigerate until ready to use. The dressing can be made up to a week ahead.
¼ cup mayonnaise, 3 tablespoons sweet pickle relish, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper, to taste
Preheat oven to 425°F. Cut the baby potatoes into halves or quarters, depending on how large they are. Toss potatoes with olive oil, salt, garlic powder, paprika, and black pepper on a sheet pan. Roast for 25 to 30 minutes, flipping halfway through, until golden and crispy. Set aside if the rest of the bowl isn’t ready yet.
1 ½ pounds baby potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon coarse ground black pepper
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and seasonings. Cook the beef, breaking it into smaller crumbles with a spatula. When beef is completely cooked (no pink remaining), remove the pan from heat.
16 ounces lean ground beef, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
To assemble the bowls, start with a scoop of roasted potatoes in each bowl. Evenly divide the seasoned ground beef, chopped tomatoes, cheddar cheese, onions, and pickles between each bowl. Add shredded lettuce if desired.
1 cup chopped tomato, 1 cup shredded cheddar cheese, ½ cup thinly sliced red onion, ½ cup chopped dill pickles, shredded lettuce
Drizzle each bowl generously with Big Mac sauce and sprinkle with sesame seeds, if desired.

Notes

Shortcut sauce: Purchase Thousand Island dressing to use in place of the homemade dressing. You could top the salad with a drizzle of ketchup and mustard instead of the sauce.
Potatoes: If desired, use frozen French fries instead of roasted potatoes. Prepare the fries according to package instructions. You can also use roasted sweet potatoes or sweet potato fries. If you prefer to air fry potatoes instead of roasting them, that works great, too.
Meat: If desired, use ground turkey or plant-based “meat” crumbles.
Delicious additions: Add sautéed mushrooms, caramelized onions, crumbled cooked bacon, BBQ sauce (instead of Big Mac sauce), shredded Swiss cheese, or pretty much anything you like on a burger!
Low carb option: For a lower carb option, skip the potatoes and put the beef and toppings on a bowl of chopped romaine instead.

Nutrition

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