Loaded Potato Big Mac Bowl

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 55 years 10 months 23 da

Ingrédients

700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (I aim for roughly 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

1 tbsp olive oil

1 onion, finely diced – 1 tbsp reserved for optional garnish

500 g (1 lb 2 oz) lean minced (ground) beef (see note 1 for turkey, chicken and 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

1 cup (250 g) whole-egg mayonnaise (see note 2 about gluten)

2 tbsp finely chopped gherkins (dill pickles)

1 tsp dijon mustard (see note 2 about gluten)

1 tbsp ketchup

1 tsp sweet paprika

1 tsp onion powder

1 tsp garlic powder

1–2 tbsp water

2 cups (250 g) grated melting cheese (I used a blend of mozzarella, red cheddar and colby)

1 cos (romaine) lettuce, finely shredded

½ cup sliced gherkins (dill pickles)

Instructions

To oven-bake the potatoes

– Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.

To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, onion powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.

Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).

To air fry the potatoes

– Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.

Cook the beef mixture –

Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and cook, stirring, for 1–2 minutes until softened.

Add the beef and cook for 4–5 minutes or until it’s starting to brown, breaking up the beef as you go.

Add the remaining beef ingredients and cook for a further minute. Set aside.

Make the burger sauce –

Combine the burger sauce ingredients, except the water, in a medium bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.

Assemble and serve –

Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese (see note 3 for extra melty cheese). Top with the lettuce, pickles, reserved onion and a generous drizzle of the burger sauce. Serve immediately.

Nutrition

• Calories: 980
• Lipides Totaux: 71.2 g
• Lipides Saturés: 17.5 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 129.3 mg
• Sodium: 2214.2 mg
• Glucides Totaux: 37.8 g
• Fibres Diététiques: 6.2 g
• Sucres Totaux: 5.9 g
• Protéines: 47.4 g