Burger Bowl Recipe

Burger bowl is a deconstructed dream that’s packed with crispy Cajun potatoes, seasoned beef, fresh veggies, melty cheddar, and that iconic tangy burger sauce! It’s an easy, customizable weeknight dinner that’s ready in about 30 minutes and delivers all the classic burger flavors you love.

Why You’ll Love This Recipe

Fresh, hearty twist on a classic cheeseburger, loaded with juicy seasoned beef, crisp lettuce, tomatoes, pickles, and melty cheese. All the bold burger flavors come together in one satisfying bowl without the bun. Easy to customize and quick to make, it’s perfect for busy weeknights or a lighter comfort meal.

Print

Ingredient List

Main Ingredients

• 2 large potatoes, cut into rough chunks
• 2 tablespoons vegetable oil
• 2 tablespoons Cajun spice mix
• 1 teaspoon garlic granules (optional, but recommended!)
• 250 g lean beef mince
• 25 g crinkle-cut pickles (plus 1 tablespoon pickle brine)
• 1 head iceberg lettuce, shredded
• 1 red onion, thinly sliced (rinse in cold water to reduce sharpness if desired)
• 150 g cherry tomatoes, halved
• 50 g cheddar cheese, grated

Burger Sauce

• 3 tablespoons low-sugar ketchup
• 2 tablespoons light mayonnaise
• ½ tablespoon American mustard
• 1 tablespoon pickle brine (from the pickle jar)

Substitution Notes:

• No Cajun spice? Use paprika, garlic powder, and a pinch of cayenne!
• Swap beef for turkey mince, chicken, or even plant-based crumbles
• Any cheese works here—pepper jack adds a nice kick!
• Use Greek yogurt instead of mayo for a lighter sauce

Why These Ingredients Work

Let’s talk about what makes this bowl SING! The potatoes get all crispy and golden on the outside while staying fluffy inside—they’re basically seasoned fries that double as your base. The Cajun spice brings warmth and a little heat that makes every component taste more exciting.

The beef mince gets beautifully caramelized and crispy when you cook it right, adding that essential savory, meaty element. Pickle brine is the secret weapon here—it goes in the beef AND the sauce, adding tang and that classic burger shop flavor.

Fresh, crunchy lettuce, tomatoes, and red onion provide texture and brightness, while the cheddar adds creaminess. And that burger sauce? It’s the glue that makes this taste like your favorite burger joint, but better!

Essential Tools and Equipment

You don’t need anything fancy for this one! Here’s what I use:

• Large baking sheet or air fryer basket
• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls (small for sauce, large for serving)
• Spatula
• Cheese grater (if grating your own cheese)

How To Make Burger Bowl

Step 1: Cook the Potatoes

Preheat your oven or air fryer to high heat (about 220°C / 200°C fan / gas mark 7). Toss the potato chunks with 1 tablespoon vegetable oil, 1 tablespoon Cajun spice mix, and the garlic granules if you’re using them.

Step 2: Cook the Beef

While those potatoes are getting all crispy and gorgeous, heat the remaining 1 tablespoon vegetable oil in a frying pan over medium-high heat. Add the beef mince and break it apart with your spatula—don’t stir it too much at first! Let it get some color.

Sprinkle over the remaining 1 tablespoon Cajun spice mix and a good pinch of salt and pepper. Cook for about 7–8 minutes, until the mince is beautifully browned and crispy in spots. That’s where the flavor lives! Remove from heat and set aside.

Step 3: Prep Your Fresh Ingredients

While everything’s cooking, this is the perfect time to get your toppings ready. Shred your lettuce, slice that red onion nice and thin, halve your cherry tomatoes, and grate your cheese. Having everything prepped makes assembly so quick and satisfying!

Step 4: Make the Sauce

In a small bowl, whisk together the ketchup, mayonnaise, American mustard, and that tablespoon of pickle brine. This sauce is EVERYTHING. It’s tangy, creamy, slightly sweet, and has that unmistakable burger shop flavor.

Step 5: Assemble the Bowls

Now for the fun part! Divide those crispy Cajun potatoes between four bowls—they’re your base. Top each bowl with pickles, shredded lettuce, red onion slices, cherry tomatoes, the cooked beef, and a generous sprinkle of grated cheddar.

Step 6: Serve

Drizzle that gorgeous burger sauce all over the top.

You Must Know

The key to getting those potatoes perfectly crispy is making sure they’re not crowded on the baking sheet. Give them space to breathe! If they’re piled up, they’ll steam instead of crisp. Also, don’t forget to shake them halfway through—those edges need love from all sides.

Personal Secret: I always let my beef mince sit undisturbed for the first 2-3 minutes in the pan before breaking it up. This creates those crispy, caramelized bits that make the dish taste SO much better than regular ground beef.

Pro Tips & Cooking Hacks

• For extra crispy potatoes: Pat them dry after cutting and before tossing with oil. Moisture is the enemy of crispiness!
• Don’t overcook the beef: Once it’s browned and cooked through, take it off the heat. Overcooked mince gets tough and dry.
• Make the sauce ahead: It actually tastes better after sitting for 30 minutes—the flavors meld together beautifully.
• Double the Cajun spice on the beef: If you love spice like I do, add an extra sprinkle while it’s cooking.
• Save that pickle brine: It’s liquid gold! Use it in marinades, salad dressings, or even in your next batch of burger bowls.

Common mistake to avoid: Rinsing the beef after cooking. I know some people do this to reduce fat, but you’ll wash away all that beautiful seasoning and flavor. Just use lean mince to start with!

Flavor Variations & Suggestions

This burger bowl is SO versatile! Here are some of my favorite ways to mix it up:

Southwest Style: Swap Cajun spice for taco seasoning, add black beans, corn, and use pepper jack cheese. Top with sour cream and fresh cilantro!

BBQ Burger Bowl: Mix BBQ sauce into the cooked beef, add crispy bacon bits, and use a BBQ ranch dressing instead of burger sauce.

Mediterranean Twist: Use lamb mince with oregano and garlic, add feta cheese, cucumber, and a yogurt-based tzatziki sauce.

Breakfast Burger Bowl: Top with a fried egg and swap the tomatoes for avocado slices. Game changer for brunch!

Extra Veggie-Loaded: Add sautéed mushrooms, peppers, or even some crispy bacon. More is more in my book!

Make-Ahead Options

This recipe is PERFECT for meal prep, which is honestly one of the reasons I make it so often!

Potatoes: Roast them up to 2 days ahead and store in the fridge. Reheat in the oven or air fryer for 5 minutes to crisp them back up.

Beef: Cook the seasoned mince up to 3 days in advance. Store in an airtight container in the fridge and reheat gently in a pan or microwave.

Sauce: Make it up to a week ahead! It keeps beautifully in a jar in the fridge.

Prep the veggies: Wash and chop everything the night before and store in separate containers. The lettuce stays crisp if you keep it dry!

Full meal prep: Portion everything into separate containers and assemble when you’re ready to eat. Keep the sauce separate so nothing gets soggy.

Recipe Notes & Baker’s Tips

• Potato choice matters: I prefer waxy potatoes like red or Yukon gold for this—they hold their shape better and get wonderfully crispy. But russets work too if that’s what you have!
• Temperature is key: Make sure your oven or air fryer is fully preheated before adding the potatoes. That initial blast of heat is what creates the crispy exterior.
• Beef texture: If you want your mince extra crispy (highly recommend!), press it flat in the pan occasionally while cooking. More surface area = more crispy bits!
• Pickle perfection: Crinkle-cut pickles aren’t just cute—the extra surface area means more flavor in every bite. But any pickles work!
• Cheese timing: Add the cheese right after plating while the beef and potatoes are still hot so it gets all melty and gorgeous.

Serving Suggestions

These burger bowls are honestly a complete meal on their own, but here are some ideas to round things out:

• Serve with extra pickle spears on the side
• Add a handful of tortilla chips for extra crunch
• Pair with a simple side salad if you want even more greens
• Offer hot sauce or sriracha for those who like extra heat
• Serve with crispy onion rings on top for a full diner experience
• A cold beer or iced tea is the perfect beverage pairing!

How to Store Your Burger Bowl

Refrigerator: Store components separately in airtight containers for up to 3 days. The potatoes will soften a bit but are still delicious reheated. Keep the lettuce and tomatoes separate from hot ingredients to prevent wilting.

Freezer: The cooked beef mince freezes beautifully for up to 3 months. I don’t recommend freezing the potatoes or fresh veggies—they don’t hold up as well.

Reheating: Reheat the beef and potatoes in a skillet over medium heat or in the microwave. Add fresh toppings and sauce right before serving for the best texture and flavor. The potatoes crisp up nicely if you reheat them in an air fryer or oven at 200°C for 5-7 minutes.

Allergy Information

Contains:

• Gluten (check your spice mix and condiments)
• Dairy (cheese, mayonnaise)
• Eggs (in mayonnaise)

Allergen-Friendly Swaps:

• Dairy-free: Use vegan cheese or nutritional yeast and swap regular mayo for vegan mayo
• Egg-free: Use vegan mayonnaise in the sauce
• Gluten-free: Check that all your condiments and spice mixes are certified gluten-free (most Cajun spices are, but always read labels!)
• Nightshade-free: Skip the potatoes and use sweet potatoes or cauliflower florets instead; omit tomatoes and use extra cucumber

Questions I Get Asked A Lot

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes work beautifully here and add a lovely sweetness that contrasts with the spicy Cajun seasoning. They might cook a bit faster, so start checking them around the 15-minute mark.

My potatoes aren’t getting crispy—what am I doing wrong?

This usually comes down to three things: (1) They’re too crowded on the pan—give them space! (2) They’re not dry enough before tossing with oil—pat them with a paper towel first. (3) Your oven isn’t hot enough—make sure it’s fully preheated to that high temperature!

Can I make this with ground turkey or chicken?

Yes! Both work wonderfully. Turkey and chicken are leaner, so they might not get quite as crispy as beef, but they’re delicious. You might want to add just a tiny bit more oil to the pan to help with browning.

The sauce seems too tangy for me—can I adjust it?

Of course! Everyone’s taste is different. If it’s too tangy, reduce the pickle brine to just ½ tablespoon or add an extra tablespoon of mayo to mellow it out. Taste as you go and adjust to your preference!

Can I prep this for a party or gathering?

Yes, and people LOVE it! Set up a burger bowl bar with all the components in separate dishes and let everyone build their own. Keep the hot stuff hot and the cold stuff cold, and you’ve got yourself an interactive, crowd-pleasing meal!

Tried this burger bowl recipe? Leave a comment and rating below! I’d love to hear what variations you tried and how your family liked it.