Description
This Loaded Potato Big Mac Bowl combines crispy oven-baked or air-fried potatoes topped with a flavorful seasoned beef mixture, a blend of melty cheeses, fresh romaine lettuce, pickles, and a tangy homemade burger sauce. Inspired by the classic Big Mac flavors, this hearty bowl offers a comforting, satisfying meal that’s perfect for a quick weeknight dinner or casual gathering.
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 (blend of mozzarella, red cheddar, and colby recommended)
- 1 cos (romaine) lettuce, finely shredded
- ½ cup sliced gherkins (dill pickles)
Instructions
- Preheat the oven or air fryer: For oven baking, preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and allow it to heat for at least 20 minutes. For air frying, preheat the air fryer to 200°C (400°F).
- Prepare the potatoes: 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.
- Cook the potatoes: For oven baking, spread potatoes evenly on a lined baking tray (use two trays if needed to avoid crowding) and bake for 40–45 minutes until golden and crisp, turning and swapping trays halfway through. For air frying, place potatoes in a single layer in the basket and air fry for 20–25 minutes, shaking the basket halfway through until edges are crispy and golden.
- 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 reserved 1 tbsp), cooking 1–2 minutes until softened. Add the minced beef and cook for 4–5 minutes, breaking it up as it browns. Add sea salt, paprika, onion powder, garlic powder, and black pepper; cook for an additional minute. Remove from heat and set aside.
- Make the burger sauce: In a medium bowl, combine mayonnaise, finely chopped gherkins, Dijon mustard, ketchup, sweet paprika, onion powder, and garlic powder. Add water 1 tablespoon at a time until sauce reaches desired consistency.
- Assemble the bowls: Divide the cooked potatoes evenly among four bowls. Top each with the beef mixture, sprinkle with grated cheese, followed by shredded romaine lettuce, sliced gherkins, the reserved diced onion, and a generous drizzle of the burger sauce. Serve immediately while hot and enjoy.
Notes
- You can substitute the beef with lean turkey, chicken, or plant-based mince if preferred.
- The mayonnaise and Dijon mustard used are typically gluten-free, but always check labels to be sure if gluten is a concern.
- For extra melty cheese, grate fresh cheese or use a mix of mozzarella and cheddar styles as recommended.
- Cooking times may vary slightly depending on equipment and potato size; adjust as needed to achieve crispiness.
- Using two oven trays spaced evenly allows better air circulation for crisp potatoes when baking.
