Burger Bowl (HC)
Ingredients
- 160g potatoes, washed, skin on and cubed
- 1 heaped tsp olive oil
- Black pepper for seasoning
- ½ tsp mixed herbs
- 1 tsp paprika
- 1 tsp garlic
- 100–140g mince (chicken, beef, turkey, pork or 75g quorn mince)
- 2 handfuls shredded iceberg lettuce
- 6 cherry tomatoes, halved
- ½ sm red onion, sliced
- 6 pickle slices
- 30g cheese, grated
- 1-2 tsp spicy mayo
Instructions:
Wash the potatoes, slice into cube potatoes (skin left on) and toss with half the olive oil, black pepper, mixed herbs, half the paprika and garlic.
Air fry at 190°C for 18–22 minutes, shaking halfway through, until golden and crispy. Alternatively, roast the cubed potatoes in a preheated oven at 200°C (fan 180°C) for 25–30 minutes, turning halfway through, until golden and crisp
Heat a pan over medium heat. Add the remaining olive oil and beef mince. Break it up with a spatula and season with the remaining black pepper, paprika and garlic.
Cook for 6–8 minutes until browned and cooked through. Drain off excess liquid if needed.
Add shredded lettuce to the base of your bowl. Top with crispy potatoes, cooked mince, tomatoes, red onion, pickles and grated cheese.
Drizzle over spicy mayo and serve immediately.
Note: This recipe is HC but it could easily be a delicious LC meal by removing the potatoes