Big Mac Burger Bowls (with Potatoes)

a square photo of a burger bowl meal prep with sauce drizzled over

Big Mac Burger Bowls (with Potatoes)

This big mac bowl is a deconstructed burger salad with seasoned mince, roasted potatoes and a creamy burger sauce. It’s perfect for meal prep because you can prep the components ahead and assemble throughout the week depending on what you feel like. Unlike a standard salad, this one leans into that deconstructed burger vibe without sacrificing flavour or satisfaction

Note - ingredients can be approximate

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Prep Time 15

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings people

Calories 627 kcal

Equipment

Ingredients

Mince and Potatoes

600 g (1 ⅓ lb) lean beef mince, see note 1
2 tablespoon extra virgin olive oil
1 brown onion
2 cloves garlic
1 tablespoon paprika, optional, to taste
6 potatoes, all rounder, see note 2
1 tablespoon dried rosemary, optional, to taste
salt and pepper, to taste

Bowl Ingredients

1 cos lettuce heart, see note 3
2 tomatoes, approx. 2, diced
1 cup cheddar cheese, grated, see note 4
1 cup pickles, bread and butter style
1 cup pickled onions, optional, store bought or homemade

Burger sauce (or use ½ cup storebought)

¼ cup mayonnaise
¼ cup tomato sauce
1 tablespoon mustard
1 tablespoon pickles
1 tablespoon onion

Instructions

Bake Potatoes

Dice 6 potatoes into ⅛ths or smaller and soak in cold water for 10 minutes to remove excess starch. Drain and pat dry well. (optional - For extra crispy potatoes, parboil the diced potatoes for ~10 minutes until small bubbles form, then drain and allow to steam dry)
Drain potatoes then add to a tray and toss with some olive oil, 1 tbsp dried rosemary, salt and pepper to taste.
Bake potatoes at 200°C for 25–30 minutes, turning halfway, until golden and crisp on the outside and tender in the centre.
While these are baking, you can prepare the rest of the bowl.

Prepare and cook mince

Dice 1 brown onion and 2 cloves garlic
Heat 1 teaspoon oil in a pan over medium heat. Add brown onion and garlic and cook for ~1-2 minutes until softened and fragrant.
Add 600 g (1 ⅓ lb) lean beef mince, season with salt, pepper and 1 tbsp paprika, and cook for 8–10 minutes, breaking it up, until browned and cooked through with no pink remaining.
While this is cooking, you can prepare the rest of the bowl ingredients

Prepare bowl.

Very finely dice 1 tablespoon pickles and 1 tablespoon onion for the sauce then mix together with ¼ cup mayonnaise, ¼ cup tomato sauce, 1 tablespoon mustard. Set aside.
Chop 1 cos lettuce heart into thin strips. Dice 2 tomatoes.
If eating immediately: Divide cos lettuce into bowls or containers, then top with cooked beef mince, roasted potatoes, tomatoes, 1 cup cheddar cheese, 1 cup pickles, 1 cup pickled onions then drizzle over sauce just before serving.
If meal prepping: Store ingredients in separate containers (particularly the lettuce) to ensure best texture. Assemble on the day. Or see post for storage notes below if storing in a single container.

Video

Notes

Note 1 - Beef mince

Use lean beef mince to avoid excess grease when storing, especially if meal prepping for multiple days. You can substitute for any type of mince.

Note 2 - All rounder potatoes

All rounder potatoes (the ones covered in dirt) are best for roasting as they crisp up well while staying fluffy inside, but you can swap for sweet potatoes or frozen chips for a different texture.

Note 3 - Cos lettuce

Cos lettuce is used because it holds its structure better than softer leaves, but iceberg lettuce can be used for extra crunch (it just won't hold up well if you're meal prepping).

Note 4 - Cheddar cheese

Cheddar cheese gives that classic burger flavour, but you can use tasty cheese, mozzarella

Storage

Store components separately or layer carefully with the lettuce as far away from the sauce as possible in airtight containers in the fridge for up to 3–4 days. You can also store in divider containers with the fresh ingredients on one side and the mince and potatoes on the other. I recommend adding a paper towel to the bottom of the lettuce to help keep texture.

Reheating

This is optional. Reheat the beef mince and potatoes in the microwave or pan until warmed through, then add to the fresh ingredients.

Freezing

Freeze the cooked beef mince for up to 3 months, but avoid freezing the full bowl as the fresh ingredients will not hold their texture.

Nutrition

Calories: 627kcalCarbohydrates: 55gProtein: 38gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 102mgSodium: 666mgPotassium: 1840mgFiber: 9gSugar: 7gVitamin A: 1953IUVitamin C: 64mgCalcium: 253mgIron: 6mg

Keyword Beef recipe, Burger Bowl, Meal Prep Recipe

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