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healthy burger bowls with crispy potatoes and homemade burger sauce

Healthy Burger Bowls

A wholesome, high-protein twist on a classic cheeseburger featuring crispy potatoes, seasoned beef, shredded lettuce, cheese, pickles, and a zesty homemade burger sauce. Ready in 55 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Smoked Paprika substitute with sweet paprika if unavailable
  • 1 tsp Garlic Powder for spice mix
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano or Mixed Herbs
  • 1 tsp Salt adjust to taste
  • 1 tsp Black Pepper
  • 2-3 Medium Potatoes Russet or Yukon Gold recommended, pat dry before using
  • 2 tbsp Olive Oil divided
  • 1.1 lbs Lean Ground Beef 500g, ground turkey or plant-based mince can substitute
  • 1 cup Shredded Lettuce spinach or arugula work as well
  • 1 cup Cheese dairy-free or regular
  • 1 cup Pickle Slices use jalapenos for a spicy kick
  • 4 tbsp Mayonnaise vegan mayo for dairy-free
  • 1 tbsp Ketchup barbecue sauce as alternative
  • 1 tsp Mustard dijon or yellow
  • 1 tsp Pickle Juice white wine vinegar can substitute
  • 0.5 tsp Garlic Powder for burger sauce
  • 0.5 tsp Smoked Paprika for burger sauce

Equipment

  • Oven or air fryer
  • large skillet
  • mixing bowls

Method
 

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Whisk until evenly blended. Set aside.
  2. Preheat oven to 390 degrees F (200 C) or air fryer to 390 degrees F (200 C). Cut potatoes into chips or wedges and pat completely dry with a kitchen towel. Toss with 1 tablespoon olive oil and half the spice mix. Bake 30-40 minutes flipping halfway, or air fry 20 minutes until golden and crispy.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the ground beef. Break apart with a spatula and cook 5-7 minutes until well browned. Stir in remaining spice mix and cook an additional 3-4 minutes until excess moisture evaporates.
  4. Combine mayonnaise, ketchup, mustard, pickle juice, garlic powder, and smoked paprika in a small bowl. Mix until smooth. Taste and adjust seasoning.
  5. Divide crispy potatoes among 4 serving bowls. Layer with shredded lettuce, seasoned beef, cheese, and pickle slices. Drizzle generously with burger sauce and serve immediately.

Notes

Pat potatoes completely dry before seasoning for maximum crispiness. Store all components separately in airtight containers for up to 3 days. Freeze cooked beef only for up to 2 months. Reheat potatoes in air fryer for best texture. Do not freeze crispy potatoes.
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