Cheeseburger Bowls with Crispy Potatoes & Special Sauce

Crispy roasted potatoes, seasoned lean beef and melty cheddar over crunchy lettuce, tomatoes, pickles and onion, drizzled with a creamy yogurt burger sauce. A burger night you can portion into containers.

Ingredients

• 2½ lb 93% lean ground beef
• 1 lb baby potatoes, quartered
• ½ cup shredded sharp cheddar
• 2 romaine hearts, chopped
• 2 Roma tomatoes, diced
• ½ cup dill pickle chips
• ¼ red onion, thinly sliced
• ⅔ cup plain Greek yogurt

From your pantry: 1 tbsp oil, 1 tbsp mayo, 2 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp pickle juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, salt, pepper.

Instructions

1. Heat the oven to 425°F. Toss the potatoes with the oil, salt and pepper and roast, flipping once, until crisp and golden, 25 to 30 minutes.
2. Whisk the yogurt, mayo, ketchup, mustard and pickle juice for the burger sauce.
3. Brown the beef in a large skillet over medium-high heat, breaking it up, 8 to 10 minutes. Season with the garlic powder, onion powder, paprika, 1 tsp salt and pepper. Turn off the heat and scatter the cheddar on top to melt.
4. Build bowls with lettuce, potatoes and cheesy beef, then top with tomatoes, pickles and onion and drizzle with sauce.

Tip: Let the beef sear without stirring for a couple of minutes at a time; those browned crusty bits are what make it taste like a burger.

Nutrition per serving

Good for

Adapted from Healthful Blondie.

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