Description
This Loaded Potato Big Mac Bowl is a hearty and flavorful dish inspired by the classic Big Mac flavors, featuring crispy oven-baked potatoes, seasoned ground beef, creamy homemade burger sauce, and melty cheese, all topped with fresh lettuce and pickles for a satisfying meal perfect for four servings.
Ingredients
Scale
Potatoes
- 700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes
- 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
Toppings
- 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 the oven: Set your oven to 220°C (425°F) or 200°C (400°F) fan-forced and allow it to heat for at least 20 minutes to ensure it’s ready for baking the potatoes.
- Prepare the potatoes: On a large baking tray lined with parchment paper, toss the diced potatoes with 2 tablespoons of extra-virgin olive oil, 1 teaspoon sweet paprika, 1 teaspoon onion powder, ½ teaspoon sea salt flakes, and ¼ teaspoon freshly cracked black pepper until they are evenly coated. Spread them out in a single layer ensuring they don’t overlap.
- Bake the potatoes: Place the tray in the oven and bake for 40–45 minutes, turning the potatoes halfway through cooking for even golden crispness. If using two trays, swap their positions halfway.
- Cook the beef mixture: While the potatoes bake, heat 1 tablespoon of olive oil in a large, heavy-based frying pan over medium-high heat. Add the finely diced onion and cook for 1–2 minutes until softened.
- Brown the beef: Add the ground beef to the pan and cook for 4–5 minutes until starting to brown, breaking it up as it cooks.
- Season the beef: Stir in 1 teaspoon sea salt flakes, 1 teaspoon sweet paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon freshly cracked black pepper. Cook for an additional minute, then remove from heat and set aside.
- Make the burger sauce: In a medium bowl, combine 1 cup whole-egg mayonnaise, 2 tablespoons finely chopped gherkins, 1 teaspoon dijon mustard, 1 tablespoon ketchup, 1 teaspoon sweet paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Add 1–2 tablespoons water gradually until the sauce reaches your desired consistency.
- Assemble the bowls: Divide the crispy baked potatoes evenly among four bowls. Top with the cooked beef mixture, sprinkle over 2 cups of grated melting cheese, then add finely shredded romaine lettuce, ½ cup sliced gherkins, and the reserved tablespoon of diced onion.
- Finish and serve: Drizzle each bowl generously with the prepared burger sauce and serve immediately while warm and melty for the best flavor experience.
Notes
- You can substitute the ground beef with turkey, chicken, or plant-based mince for different dietary preferences.
- The whole-egg mayonnaise and Dijon mustard used are typically gluten-free, but check labels if cooking for someone with gluten intolerance.
- For extra meltiness, use a blend of mozzarella, red cheddar, and colby cheeses as suggested, or your preferred melting cheese combination.
