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–+ servings
big mac bowl with potatoes 907718379 q1

Big Mac Burger Bowl with Fries

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Try this loaded potato Big Mac bowl with potatoes! Crispy roasted potatoes meet classic burger flavors in one satisfying, bunless meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 1
Course: Dinner
Cuisine: American
Calories: 685
Ingredients Method Nutrition Notes

Ingredients
  

  • 25 oz (700 g) California-grown potatoes diced into 3/4-inch cubes
  • 2 tbsp (30 ml) Napa Valley olive oil
  • 1 tsp (5 ml) sweet paprika
  • 1 tsp (5 ml) onion powder
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1 tbsp (15 ml) Napa Valley olive oil
  • 1 onion finely diced
  • 18 oz (510 g) lean ground beef
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) sweet paprika
  • 1/2 tsp (2.5 ml) onion powder
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) black pepper
  • 1 cup (240 ml) mayonnaise
  • 2 tbsp (30 ml) dill pickles finely chopped
  • 1 tsp (5 ml) Dijon mustard
  • 1 tbsp (15 ml) ketchup
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) garlic powder
  • 1-2 tbsp (15-30 ml) water
  • 2 cups (480 ml) shredded cheese cheddar, mozzarella, or blend
  • 1 head romaine lettuce shredded
  • 1/2 cup (120 ml) dill pickles sliced

Method
 

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the diced potatoes with olive oil, paprika, onion powder, salt, and pepper in a bowl. Spread the potatoes in a single layer on the prepared sheet without overlapping. Roast for 40-45 minutes, flipping halfway through, until the edges are golden and crispy.
  2. Heat olive oil in a large skillet over medium-high heat while the potatoes roast. Sauté the diced onion for 1-2 minutes until softened. Add the ground beef, breaking it into small crumbles with a spatula. Season with salt, paprika, onion powder, garlic powder, and pepper. Cook for 6-7 minutes until the beef is browned and fully cooked.
  3. Combine the mayonnaise, chopped pickles, Dijon mustard, ketchup, paprika, onion powder, and garlic powder in a small bowl. Whisk the mixture until smooth. Stir in water one tablespoon at a time until the sauce reaches a pourable consistency.
  4. Shred the romaine lettuce into thin ribbons. Slice additional pickles as needed. Grate the cheese blend if using block cheese instead of pre-shredded varieties.
  5. Divide the crispy potatoes among four serving bowls. Top each portion with the hot seasoned ground beef. Sprinkle a generous amount of shredded cheese over the beef to allow it to melt. Add the shredded lettuce, sliced pickles, and any reserved diced onions. Drizzle the burger sauce over the bowls and serve immediately.

Nutrition

Calories: 685kcalCarbohydrates: 38gProtein: 30gFat: 48gSaturated Fat: 12gCholesterol: 95mgSodium: 892mgFiber: 4gSugar: 3g

Notes

Potato Texture: I have learned that crowding the pan is the enemy of a good roast, so I always make sure my potatoes have plenty of breathing room on the baking sheet to get those