Loaded Cheeseburger Bowls
Golden roasted potatoes topped with cheddar-melted beef, crisp burger toppings and a creamy ketchup-mustard sauce deliver all the best parts of a cheeseburger in a bowl.
15 min
Prep
35 min
Cook
4
Serves
650
Calories
Macros · per serving
38g protein
45g carbs
33g fat
Ingredients
For 4 servings
- 800 g potato
- 500 g ground beef
- 100 g cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 150 g romaine lettuce
- 2 tomato
- 1 red onion
- 80 g dill pickle
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
Instructions
- 1
Heat the oven to 425°F/220°C, or 200°C fan. Cut the potatoes into ¾-inch/2 cm cubes. Toss on a large baking sheet with the olive oil, paprika, ½ teaspoon salt and ¼ teaspoon black pepper, then spread into a single layer.
- 2
Roast for 30–35 minutes, turning halfway through, until golden at the edges and tender inside.
- 3
Meanwhile, shred the lettuce, dice the tomatoes, thinly slice the red onion and pickles, and grate the cheddar. Stir the mayonnaise, ketchup and mustard together in a small bowl.
- 4
About 12 minutes before the potatoes are ready, heat a large skillet over medium-high heat. Add the beef, garlic powder, remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper. Cook for 7–9 minutes, breaking the beef into small crumbles, until browned and cooked through, 160°F/71°C. Spoon off excess fat if needed.
- 5
Reduce the heat to low, scatter the cheddar over the beef and cover for 1–2 minutes, until the cheese melts.
- 6
Divide the roasted potatoes among four bowls. Add the cheesy beef, lettuce, tomatoes, onion and pickles, then drizzle with the burger sauce and serve.
Cook it this week.
NeatEat plans Loaded Cheeseburger Bowls — and the rest of your week — around your budget, groceries included.