The #1 Mistake That Ruins Burger Bowls (And How to Fix It!)
Tired of grey, bland ground beef in your burger bowls? Learn the #1 mistake that ruins the dish and the foolproof chef's method to fix it. This recipe guarantees juicy, perfectly browned beef for an incredible burger bowl every time!
Equipment
- Large, heavy-based frying pan (cast iron recommended)
- Large baking dish
Ingredients
For the Crispy Potatoes
- 1.2 kg potatoes washed and cut into 2 cm (¾ inch) cubes
- 2 tsp sea salt flakes
- 1/4 tsp cracked black pepper
- 4 tbsp olive oil
For the Seasoned Beef
- 1 tbsp olive oil
- 1 onion finely diced
- 500 g lean ground beef
- 1 tsp sea salt flakes
- 1 tsp sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cracked black pepper
For the Burger Sauce
- 1 cup 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 thin
For Assembly
- Chopped lettuce (Romaine or iceberg)
- Shredded cheddar cheese
- Cherry tomatoes, halved
- Thinly sliced red onion
- Sliced gherkins (dill pickles)
Instructions
1. Cook the Potatoes
- Preheat the oven to 220°C (425°F).
- Spread the cubed potatoes in a single layer on a large baking dish (use two if needed to avoid overcrowding). Sprinkle with salt and pepper, drizzle with olive oil, and toss to coat.
- Bake for 40 minutes, turning once halfway through, until crisp and golden brown.
2. Cook the Beef (The Right Way!)
- While the potatoes are baking, heat 1 tbsp of olive oil in a large, heavy-based frying pan over medium-high heat. Add the diced onion and cook for 1-2 minutes until softened.
- Add the ground beef and press it down into a single layer. Let it sear without moving for 3-4 minutes until a deep brown crust forms on the bottom.
- Flip the beef, then use a spatula to break it apart into crumbles. Add the salt, paprika, onion powder, garlic powder, and black pepper. Cook for another minute, stirring, until cooked through. Set aside.
3. Make the Burger Sauce
- In a medium bowl, combine the mayonnaise, chopped gherkins, Dijon mustard, ketchup, paprika, onion powder, and garlic powder. Stir well.
- Add 1 tablespoon of water at a time until you reach your desired drizzling consistency.
4. Assemble the Burger Bowls
- Divide the chopped lettuce among four bowls. Top with a generous portion of the crispy potatoes and the seasoned beef.
- Sprinkle with shredded cheese, then add the cherry tomatoes, red onion, and extra gherkin slices. Drizzle generously with the burger sauce and serve immediately.
Notes
Chef's Pro-Tips & Notes
- Protein Swaps: You can easily substitute the beef with ground turkey or chicken. Just be sure to use the same "Sear-and-Crumble" method for maximum flavor.
- Low-Carb Burger Bowls: To make this keto-friendly, simply omit the potatoes. Serve the beef and toppings over a hearty bed of lettuce or cauliflower rice.
- Make-Ahead & Meal Prep: Cook the beef, potatoes, and sauce in advance and store in airtight containers in the fridge for up to 3 days. Keep fresh salad ingredients separate until ready to assemble.