I love turning classic comfort food into something fresh and nourishing, and these burger bowls are one of my favourite ways to do that. I get all the flavours of a cheeseburger and fries in one big, satisfying bowl, without the bun. Crispy potatoes, perfectly seasoned beef, crunchy lettuce, tangy pickles, and a creamy homemade burger sauce make this a meal I’m always excited to eat.
Why You’ll Love This Recipe
I make this recipe on repeat because it’s quick, filling, and incredibly flexible. I still enjoy that classic burger taste, but in a lighter way that leaves me feeling good afterward. I also like how easy it is to customise the toppings and how well it works for both weeknight dinners and meal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Spice mix
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano or mixed herbs
½ teaspoon salt
¼ teaspoon black pepper
For the bowls
2–3 medium potatoes
2 tablespoons olive oil, divided
500 grams lean beef mince or ground beef
2–3 cups shredded lettuce
½ cup cheese, dairy-free or regular
½ cup pickle slices
For the burger sauce
4 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon dijon or yellow mustard
1 teaspoon pickle juice
½ teaspoon garlic powder
½ teaspoon smoked paprika
Directions
I start by mixing all the spice mix ingredients together in a small bowl and setting it aside. I wash the potatoes, cut them into chips, and pat them dry with paper towels. I toss the potatoes with 1 tablespoon of olive oil and half of the spice mix, making sure they’re well coated.
I cook the potatoes in the air fryer or oven until they’re golden and crispy, shaking or turning them halfway through so they cook evenly.
While the potatoes are cooking, I heat the remaining olive oil in a large pan over high heat. I add the beef mince, break it apart, and cook until browned. I sprinkle in the remaining spice mix and continue cooking until the beef is well seasoned and any excess moisture has evaporated.
In a small bowl, I mix together all the burger sauce ingredients and taste to adjust if needed.
To assemble the bowls, I divide the crispy potatoes between four bowls. I add shredded lettuce, top with the cooked beef, sprinkle over the cheese, and finish with pickle slices. I drizzle the burger sauce generously over the top and serve immediately.
Servings And Timing
I usually make this recipe to serve 4 people. Prep time takes about 10 minutes, cooking time is around 20 minutes, and the total time comes to approximately 30 minutes.
Variations
I like swapping regular potatoes for sweet potatoes when I want a slightly sweeter flavour. I sometimes add avocado for extra creaminess or use plant-based mince or cooked lentils to make the bowls vegetarian or vegan. I also enjoy adding extra pickles or different cheeses depending on what I have on hand.
Storage/Reheating
When I’m planning ahead, I store the beef, potatoes, and sauce separately in airtight containers in the fridge for up to 3 days. I reheat the beef in a pan or microwave and warm the potatoes in the air fryer or oven so they stay crispy. I always assemble the bowls fresh with lettuce and sauce.
FAQs
Can I make this recipe vegetarian or vegan?
I replace the beef with plant-based mince or lentils and use dairy-free cheese and vegan mayonnaise to make the entire recipe vegetarian or vegan.
Can I use frozen fries instead of fresh potatoes?
I often use frozen fries on busy nights. I cook them according to the package instructions and season them lightly before adding them to the bowls.
What other toppings can I add?
I like adding tomatoes, red onion, avocado, or sautéed mushrooms to change things up and add more texture.
Is this recipe good for meal prep?
I rely on this recipe for meal prep because the components store well separately and reheat easily during the week.
Can I make the burger sauce ahead of time?
I usually make the sauce in advance and keep it in the fridge for up to 5 days in a sealed container.
Conclusion
I love how these burger bowls deliver all the comfort and flavour of a classic burger in a fresh, balanced way. They’re easy to make, perfect for busy nights, and flexible enough to suit different preferences, which makes them a staple recipe in my kitchen.
A fresh, bun-free twist on the classic cheeseburger, these burger bowls feature crispy potatoes, seasoned beef, crunchy veggies, tangy pickles, and a creamy homemade burger sauce—perfect for weeknights or meal prep.
Ingredients
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano or mixed herbs
½ teaspoon salt
¼ teaspoon black pepper
2–3 medium potatoes
2 tablespoons olive oil, divided
500 grams lean beef mince or ground beef
2–3 cups shredded lettuce
½ cup cheese, dairy-free or regular
½ cup pickle slices
4 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon dijon or yellow mustard
1 teaspoon pickle juice
½ teaspoon garlic powder (for sauce)
½ teaspoon smoked paprika (for sauce)
Instructions
Mix smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl to create the spice mix.
Wash and cut the potatoes into chips. Pat dry and toss with 1 tablespoon olive oil and half the spice mix.
Cook potatoes in the air fryer or oven at 400°F (200°C) until golden and crispy, shaking or flipping halfway.
Heat remaining olive oil in a skillet. Cook beef mince over high heat, breaking it up as it browns.
Add remaining spice mix to the beef and cook until well seasoned and moisture has evaporated.
Mix together mayonnaise, ketchup, mustard, pickle juice, garlic powder, and paprika to make the burger sauce.
Assemble bowls by dividing crispy potatoes into 4 bowls. Top with shredded lettuce, cooked beef, cheese, and pickles.
Drizzle burger sauce generously over each bowl and serve immediately.
Notes
Swap regular potatoes with sweet potatoes for a sweeter twist.
Use plant-based mince and vegan cheese for a vegetarian or vegan version.
Make the burger sauce ahead and refrigerate for up to 5 days.
Store components separately for meal prep and reassemble when ready to eat.
Add toppings like tomatoes, avocado, or sautéed mushrooms to customize.
