Series: Home Cooked Chaos

Big Mac Burger Bowls

Alright let’s get one thing straight, I am not a food blogger. You’re going to get quick snaps off my iPhone with questionable lighting as I fly through cooking to get food on the table before my children get hangry & plot a mutiny. What I am is a pretty decent cook, I love to eat and I don’t gatekeep. When I cook I measure with my heart I’m not going to lie to you. Baking is a different story and I will have markedly more accurate measurements for ya when it comes to sourdough and cinnamon rolls. But as far as this series of dinner ideas I’m basically just sharing to help you get out of a recipe rut and a lot of the seasoning will be to your taste off of a general guideline on my end.

Ok, now that we got that out of the way. You have got to try these burger bowls. They’ve been in our weekly rotation for several weeks and I get excited for them every time.

Start with one sweet potato per 2 people you’re feeding. Peel, cube and microwave in a bowl with a splash of water for 3-4 minutes to soften them up. Once they’re nuked drizzle with oil of choice, salt and pepper.

To prep your burgers: I use a pound of ground beef or buffalo per 4 people I’m serving. In a bowl mix your ground meat, 2 eggs, one diced pickle, 2 handfuls of cornflakes and seasoning of your choice. I personally love the Kinder’s brand Buttery Steakhouse.

Sometimes I’ll split this into 8 equal balls and we do 2 skinny Smashburger style patties per person, sometimes I split it into 4 balls and we each have one thicker patty. Patty however you’re moved to, it’s a free country. My boys eat their on a burger with a bun and we do the bowls.

I usually cook these on my Blackstone so I get that heating up at this point. If you have a regular grill flatten the burger balls into patties and fire it up! I have also cooked these in a skillet inside when Colorado’s weather is being exceptionally temperamental. You’ll need to heat up a pan to cook up the sweet potatoes as well if you don’t have a griddle situaton.

While your griddle/grill/pan/skillet/whatever is heating make your Big Mac sauce:

I use roughly equal parts mustard, ketchup and mayo. (Sidebar: I make mayo at home every couple weeks for sandwiches etc. I can share that recipe if you’re interested) Once those are mixed I also add a splash of pickle juice and combine until smooth.

Now that whatever cooking surface your heart desires is hot toss your sweet potatoes and burgers on it!

While your burgers and sweet potatoes cook up chop some lettuce, red onion, avocado and tomato. Once the sweet potatoes have reached your preferred crispiness and the burgers are cooked your temperature preference plate it up like so:

I didn’t have tomatoes tonight so they’re not pictured but they’re usually in there! I top mine with some cottage cheese and drizzle with the Big Mac sauce. The burger crumbles right up and you can mix it all up and stuff your face.

I love this recipe because it’s delicious and pretty fast. I had this plated and ready to devour in about 23 minutes tonight from start to finish. We have also added black beans, crispy onion straws, shredded cheese, sweet peppers and regular potatoes at different times depending on what we have on hand.

I have not one clue what the macros would be on this plate if you’re into that sort of thing but I do know its got great protein, fiber and healthy fats and hits the spot every time. Enjoy!