Burger bowl
Ingredients
- 2 large potatoes cut into rough chunks
- 2 tbsp vegetable oil
- 2 tbsp Cajun spice mix
- 1 tsp garlic granules
- 250g lean beef mince
- 25g crinkle cut pickles
- 1 tbsp brine from the jar
- 1 Iceberg lettuce shredded
- 1 red onion, finely sliced into rings and rinsed in cold water
- 150g cherry tomatoes halved
- 50g cheddar grated
For the burger sauce
- 3 tbsp low-sugar ketchup
- 2 tbsp light mayonnaise
- ½ tbsp American mustard
Instructions
- 1
Heat the air-fryer or oven to 220C/200C/gas 7. Put the potatoes in the air-fryer or oven, drizzle over 1 tbsp of the vegetable oil, 1 tbsp of the Cajun spice mix, the garlic granules and season. Cook for 20 mins, shaking halfway, or until crisp and cooked through.
20 min - 2
When the potatoes have about 10 mins to go, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Once shimmering, tip the mince into the pan, and use a spatula to break it up. Sprinkle over the remaining 1 tbsp Cajun spice mix and season. Cook for 7-8 mins, or until crisp and cooked through.
7 min - 3
Divide the potatoes between four bowls, then top with pickles, lettuce, red onion, cherry tomatoes, mince and a little cheese.
- 4
Mix the ketchup, mayo, mustard and pickle brine in a small bowl, then drizzle over the burger bowls and tuck in.
Nutrition
Per serving (based on 4 servings)
