Description
A hearty and flavorful Loaded Potato Big Mac Bowl combining crispy seasoned potatoes, savory spiced ground beef, melty cheese, fresh romaine lettuce, tangy pickles, and a creamy homemade burger sauce. This dish brings the classic Big Mac flavors together in an easy-to-assemble bowl, perfect for a comforting meal that’s both satisfying and delicious.
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 (or turkey, chicken, plant-based mince)
- 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)
Assembly
- 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 oven or air fryer: For oven baking, preheat to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. For air frying, preheat the air fryer to 200°C (400°F).
- Prepare the potatoes: On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tbsp olive oil, 1 tsp sweet paprika, 1 tsp onion powder, ½ tsp sea salt flakes, and ¼ tsp black pepper, spreading them evenly without overlapping. If using two trays, swap halfway.
- Cook the potatoes: Bake in the oven for 40–45 minutes, turning once halfway through, until crisp and golden; or air fry in a single layer for 20–25 minutes, shaking basket halfway, until golden and crispy on edges.
- Cook the beef mixture: Heat 1 tbsp olive oil in a large deep frying pan over medium-high heat. Add diced onion and cook, stirring, 1–2 minutes until softened. Add minced beef and cook 4–5 minutes until browning, breaking up the meat. Stir in 1 tsp salt, 1 tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp pepper; cook another minute. Remove from heat.
- Make the burger sauce: In a medium bowl, combine 1 cup mayonnaise, 2 tbsp finely chopped gherkins, 1 tsp dijon mustard, 1 tbsp ketchup, 1 tsp sweet paprika, 1 tsp onion powder, and 1 tsp garlic powder. Add 1 tbsp water at a time, stirring, to reach desired sauce consistency.
- Assemble the bowls: Divide baked or air-fried potatoes evenly among four bowls. Top each with the cooked beef mixture, then sprinkle ½ cup grated cheese. Add finely shredded romaine lettuce, sliced gherkins, and reserved diced onion for garnish. Drizzle generously with the burger sauce. Serve immediately for best flavor and texture.
Notes
- You can substitute ground beef with turkey, chicken, or plant-based mince for a lighter or vegetarian option.
- The mayonnaise and mustard used are gluten-free, but always check labels if gluten sensitivity is a concern.
- For a super melty cheese topping, mix mozzarella with cheddar and colby cheeses and add immediately after hot beef to allow melting.
- If using two baking trays, swap their positions halfway through cooking to ensure even roasting.
- To avoid overcrowding in the air fryer, cook potatoes in batches for optimal crispiness.
