Burger bowl with crispy potato chips

Seasoned beef mince, golden potato chips, crunchy iceberg, tomato and pickles, finished with grated cheese and burger sauce.

Makes 1 bowl. The beef mince can be batch-cooked for 4 bowls.

Ingredients

• 125 g extra lean beef mince, weighed raw
• ½ tsp taco seasoning
• 250 g Spud Lite potatoes, cut into chunky chips
• A light spray of olive oil, plus salt and seasoning to taste
• 1 cup chopped iceberg lettuce
• ½ medium tomato, chopped
• 15 g sliced burger pickles
• 12.5 g light tasty cheese, grated
• 20 mL burger sauce

Method

1. Lightly spray the potatoes with olive oil and season to taste. Arrange in a single layer. Bake at 220°C conventional or 200°C fan-forced for about 30 to 40 minutes, or air-fry at 200°C for about 20 to 25 minutes. Turn halfway and cook until golden and crisp outside and tender in the centre. Thick chips may need a few minutes longer.
2. Brown the beef mince in a frying pan, breaking it up as it cooks. Stir through the taco seasoning and cook through. To batch-cook, use 500 g extra lean beef mince and 2 tsp taco seasoning, then divide the cooked mince into four equal portions.
3. Add the chips, one portion of mince, lettuce, tomato and pickles to a bowl. Scatter the grated cheese over the beef and drizzle with burger sauce.

Nutrition is estimated per complete bowl. The olive oil spray is excluded from the estimate.

Works great as meal prep too

Pack the beef and chips together, with the lettuce, tomato and pickles in a separate container. Add the salad after reheating.