Description
Crunchy, golden potatoes nestle beside paper-thin beef patties seared to a crisp edge, while fresh cherry tomatoes, pickles, and a zesty lime-mayo drizzle add bursts of brightness with every bite.
Ingredients
- 500 g ground beef
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 500 g baby potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp garlic powder
- 1 cup shredded lettuce
- 0.5 cup halved cherry tomatoes
- 0.25 cup minced red onion
- 0.25 cup diced pickles
- 2 tbsp shredded cheddar cheese
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp mustard
- 1 tbsp pickle juice
- 1 piece lime juiced
Instructions
- Preheat oven to 220 C and halve baby potatoes.
- Toss halved potatoes with olive oil paprika garlic powder salt and pepper.
- Spread potatoes in a single layer on a baking sheet and roast 25 to 30 minutes until crispy.
- While potatoes roast divide ground beef into equal portions and heat vegetable oil in a skillet over medium high heat.
- Place a beef portion in the skillet and use a spatula to smash it thinly then season with salt and pepper.
- Cook smashed patties 2 minutes on the first side then flip and cook 1 to 2 minutes more until desired doneness.
- Stir together mayonnaise ketchup mustard pickle juice and lime juice to make a zesty sauce.
- Assemble bowls by layering shredded lettuce roasted potatoes and smashed burger patties.
- Top with cherry tomatoes red onion pickles drizzle with zesty sauce and sprinkle with cheddar cheese.
Notes
- Leftover burger patties can be stored in the refrigerator for up to two days.
- Roasted potatoes can be substituted with frozen fries for convenience.
- Sauce ingredients can be adjusted to taste by adding more mustard or ketchup.
- Garnish with sliced avocado or jalapeños for extra flavor.