Loaded Potato Big Mac Bowl

A deconstructed Big Mac served over crispy seasoned potato cubes, with all the classic toppings and a creamy burger sauce.

Ingredients

Potatoes

• 700 g potatoes, diced into 2 cm cubes
• 2 tbsp extra-virgin olive oil
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly cracked black pepper

Beef

• 1 tbsp olive oil
• 1 onion, finely diced (reserve 1 tbsp raw for garnish)
• 500 g lean minced beef
• 1 tsp sea salt flakes
• 1 tsp sweet paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp freshly cracked black pepper

Burger Sauce

• 250 g whole-egg mayonnaise
• 2 tbsp finely chopped gherkins
• 1 tsp dijon mustard
• 1 tbsp ketchup
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp water (adjust as needed)

To Serve

• 250 g grated melting cheese (mozzarella, red cheddar, or colby blend)
• 1 cos lettuce, finely shredded
• 1/2 cup sliced gherkins

Method

1. Preheat oven to 220C (425F) for at least 20 minutes. Toss the diced potatoes with oil, paprika, onion powder, salt, and pepper, then spread in a single layer on a lined baking tray. Roast for 40-45 minutes, turning halfway, until crisp and golden.
2. Heat oil in a large frying pan over medium-high heat. Cook the onion for 1-2 minutes until softened, then add the beef and cook for 4-5 minutes, breaking it apart as it browns.
3. Add the remaining seasonings and cook for another minute. Set aside.
4. Mix together all burger sauce ingredients except the water, then stir in the water gradually until you reach the desired consistency.
5. Divide the potatoes among four bowls. Top with the beef mixture, a generous handful of cheese, shredded lettuce, gherkins, and reserved raw onion. Drizzle with burger sauce.

Tips

• For extra melty cheese, pop the assembled bowls (without lettuce) back into the oven at 220C for 2-3 minutes.
• An air fryer works well for the potatoes: cook at 200C (400F) for 20-25 minutes, shaking halfway.
• Beef and sauce can be made up to 3 days ahead. Potatoes can be diced and stored in cold water for up to 24 hours before cooking.
• Serve the components separately so picky eaters can build their own bowl.