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Healthy Burger Bowl with crispy potatoes, seasoned ground beef, shredded lettuce, cheese, pickles, and homemade burger sauce in a white bowl

Burger Bowls

All your favorite cheeseburger elements served in one wholesome bowl. Crispy seasoned potatoes, savory ground beef, shredded lettuce, cheese, pickles, and a creamy homemade burger sauce. Easy, customizable, and naturally gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp smoked paprika for spice mix
  • 1 tsp garlic powder for spice mix
  • 1 tsp onion powder for spice mix
  • 1 tsp dried oregano or mixed herbs for spice mix
  • 1 tsp salt adjust to taste, for spice mix
  • 1 tsp black pepper for spice mix
  • 2-3 medium potatoes cut into wedges or chips, patted dry
  • 2 tbsp olive oil divided
  • 1 lb lean ground beef 90/10 recommended
  • 1 cup shredded lettuce
  • 1 cup shredded cheese regular or dairy-free
  • 1 cup pickle slices
  • 4 tbsp mayonnaise for burger sauce
  • 1 tbsp ketchup for burger sauce
  • 1 tsp mustard Dijon or yellow, for burger sauce
  • 1 tsp pickle juice for burger sauce
  • 0.5 tsp garlic powder for burger sauce
  • 0.5 tsp smoked paprika for burger sauce

Equipment

  • Large skillet
  • Baking sheet or air fryer
  • Small mixing bowl
  • Serving bowls

Method
 

  1. In a small bowl, whisk together all spice mix ingredients until evenly blended. Set aside.
  2. Preheat oven to 390 degrees F or air fryer to 390 degrees F. Cut potatoes into wedges, pat completely dry, toss with 1 Tbsp olive oil and half the spice mix. Bake for 30 to 40 minutes flipping halfway, or air fry for 20 minutes, until golden and crispy.
  3. Heat a large skillet over medium-high heat. Add remaining 1 Tbsp olive oil and ground beef. Cook for 5 to 7 minutes, breaking apart with a spatula, until browned. Stir in remaining spice mix and cook for 3 to 4 more minutes until excess moisture evaporates.
  4. In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle juice, garlic powder, and smoked paprika until smooth. Taste and adjust seasoning as needed.
  5. Divide crispy potatoes among serving bowls. Layer with shredded lettuce, seasoned beef, shredded cheese, and pickle slices. Drizzle burger sauce generously over the top and serve immediately.

Notes

Pat potatoes completely dry before seasoning for maximum crispiness. Drain excess beef fat after browning to keep bowls lighter. Store all components separately for up to 3 days. Do not freeze potatoes. Burger sauce keeps for up to 5 days in the fridge. For dairy-free version use vegan cheese and mayo. For vegan bowls substitute beef with lentils or plant-based mince.