Craving a burger? This Naked Burger Bowl will be your new fave midweek meal! It’s brimming with vibrant, nutrient-dense veggies but inspired by the same classic burger flavours you know and love. Enjoy crunchy lettuce, sweet tomatoes and paprika-spiced mince mingled with herby ‘fries’. Drizzle our protein-rich, special burger sauce on top and serve with pickles (or don’t!).
Time to cook: 40
Serves: 2
Ingredients:
- 2 red-washed potatoes, sliced into thin wedges
- 2 tbsp extra virgin olive oil
- ½ tsp oregano
- ½ tsp sea salt
- ½ red onion, finely chopped
- 1 clove garlic, finely minced
- 250g (8.8oz) beef mince
- 1 tsp smoked paprika
- ½ head iceberg lettuce, chopped
- 100g (3.5oz) cherry tomatoes, quartered
- 10 burger pickles
- ½ cup grated cheddar cheese
For the sauce:
- 2 tbsp Greek yoghurt
- 1 tbsp tomato paste, or tomato sauce
- 1 tsp Dijon mustard
- 1 tbsp pickle juice
- ½ tsp smoked paprika
- ¼ tsp onion powder
Method:
Preheat the oven to 200C or 395F and line a baking tray with baking paper.
Place the sliced potatoes on the tray and drizzle 1 tbsp extra virgin olive oil over the top. Add the oregano and sea salt and toss everything together. Spread the potatoes out into one layer and then bake in the preheated oven for 30-35 minutes.
To make the sauce, combine all of the ingredients in a small bowl or jar. Whisk until smooth and season to taste with sea salt and black pepper.
Heat the remaining oil in a non-stick frying pan over a medium high heat. Add the red onion and garlic to the pan and saute for 2 minutes or until the onion has softened. Add in the beef mince, breaking it up as you go. Season with smoked paprika, salt and pepper. Cook whilst stirring for 3-4 minutes or until cooked through.
To assemble the bowls, divide the lettuce and tomatoes between two bowls. Add the cooked mince, potato chips, pickles and grated cheese. Drizzle the sauce over the top and serve.
