Description
Loaded Potato Big Mac Bowl is a flavorful and comforting dish combining crispy oven-baked or air-fried seasoned potatoes with a savory spiced ground beef mixture, melty cheese, crunchy lettuce, pickles, and a tangy homemade burger sauce. Perfect for an easy weeknight meal, this recipe delivers all the essence of a Big Mac in a hearty bowl.
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 beef (can substitute turkey, chicken, or 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)
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
- Prepare the potatoes (oven method): Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. On a large baking tray lined with parchment paper, toss the diced potatoes with olive oil, sweet paprika, onion powder, sea salt, and black pepper, ensuring an even coating. Spread them out in a single layer without overlapping; use two trays if necessary.
- Bake the potatoes: Place the trays in the oven and bake for 40–45 minutes or until the potatoes are crisp and golden, turning once halfway through, and swapping tray positions if using two. Remove and set aside.
- Alternatively, air fry the potatoes: Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket, working in batches if needed. Air fry for 20–25 minutes, shaking the basket halfway through, until potatoes are golden and crispy on the edges.
- Cook the beef mixture: Heat olive oil in a large, heavy-based frying pan over medium-high heat. Add the onion and cook, stirring, for 1–2 minutes until softened. Add the ground beef and cook for 4–5 minutes, breaking it up and browning evenly. Stir in sea salt, sweet paprika, onion powder, garlic powder, and black pepper. Cook for an additional minute, then 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 1 tablespoon of water at a time, whisking until desired sauce consistency is achieved.
- Assemble the bowls: Divide the crispy potatoes among four serving bowls. Spoon the cooked beef mixture evenly over the potatoes. Sprinkle each bowl with grated cheese. Top with shredded romaine lettuce, sliced gherkins, reserved diced onion, and a generous drizzle of the burger sauce. Serve immediately for best taste and texture.
Notes
- The recipe can be adapted to use turkey, chicken, or plant-based mince instead of beef for different dietary preferences.
- Check the labels on mayonnaise and Dijon mustard for gluten if necessary, as sometimes they can contain trace amounts.
- For extra melty cheese topping, use a good quality mix of mozzarella, red cheddar, and Colby cheese.
- Using two baking trays and swapping their positions halfway through baking promotes even cooking and crispiness.
- Air frying the potatoes saves time and results in similarly crispy potatoes with less oil.
