Name: Burger Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pound baby potatoes (quartered); 1 tablespoon olive oil; ½ teaspoon kosher salt; ½ teaspoon garlic powder; ½ cup mayonnaise; 2 tablespoon ketchup; 1 tablespoon yellow mustard; 2 tablespoon dill pickle relish; ½ teaspoon smoked paprika; 1 pound ground beef (85% lean); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon Worcestershire sauce; 4 cup chopped romaine lettuce (about 1 heart); 1 cup cherry tomatoes (halved); ½ cup dill pickle slices; ¼ cup red onion (thinly sliced); 1 cup shredded cheddar cheese (divided)

Instructions

Roast the potatoes
Roast the potatoes:
Preheat the oven to 425°F. On a rimmed baking sheet, toss 1½ pounds quartered baby potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ½ teaspoon garlic powder. Spread them cut side down and roast for 25 to 30 minutes, flipping halfway, until golden and crispy.
Burger sauce
Burger sauce:
In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 2 tablespoons dill pickle relish, and ½ teaspoon smoked paprika. Refrigerate the burger sauce until serving.
Cook the beef
Cook the beef:
While the potatoes roast, heat a large skillet over medium-high heat. Add 1 pound ground beef and break it up with a spatula. Cook for 7 to 8 minutes, until browned, then spoon off all but about 1 tablespoon of the fat. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon Worcestershire sauce, and cook for 1 minute more.
Melt the cheese
Melt the cheese:
Remove the skillet from the heat, sprinkle ½ cup of the shredded cheddar over the beef, and cover for 1 minute, until the cheese melts.
Assemble
Assemble:
Divide 4 cups chopped romaine lettuce among 4 bowls. Top each burger bowl with a quarter of the potatoes, a quarter of the cheesy beef, ¼ cup cherry tomatoes, 2 tablespoons pickle slices, 1 tablespoon sliced red onion, and 2 tablespoons of the remaining cheddar. Drizzle each bowl with about 3 tablespoons burger sauce and serve.

Tips

For low-carb burger bowls, skip the potatoes and add 1 diced avocado instead. Use 85% lean ground beef for the juiciest, most burger-like flavor, or swap in ground turkey for a lighter bowl. Spread the potatoes out with space between them so they roast instead of steam.

Storage

For meal prep, store the beef, potatoes, cold toppings, and burger sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the beef and potatoes, then add the lettuce, tomatoes, pickles, and sauce. Don't freeze assembled burger bowls.

Serving suggestions

Customize your burger bowls with crispy bacon, sliced avocado, pickled jalapeños, or sweet potato fries instead of potatoes. In summer, serve them with corn on the cob or watermelon.