Cheeseburger Bowls with Roasted Potatoes

These cheeseburger bowls combine crisp roasted potatoes, seasoned ground beef, fresh lettuce and tomatoes, crunchy pickles, shredded cheddar, and a tangy homemade yogurt burger sauce for an easy family dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb (680 g) yukon gold potatoes
• 2 tbsp (30 ml) olive oil
• 1 tsp (6 g) kosher salt
• 0.5 tsp (1 g) black pepper
• 1 lb (454 g) lean ground beef
• 1 tsp (3 g) garlic powder
• 4 oz (113 g) cheddar cheese
• 4 cups (140 g) romaine lettuce
• 2 medium (300 g) tomatoes
• 0.5 cup (75 g) dill pickles
• 0.5 cup (120 g) plain greek yogurt
• 2 tbsp (30 g) yellow mustard
• 2 tbsp (34 g) ketchup

Cooking instructions

1. Heat the oven to 425°F (220°C). Dice the potatoes into 1-inch (2.5-cm) pieces and toss them with the olive oil, 1/2 teaspoon salt, and black pepper. Spread them on a baking sheet in a single layer. (about 5 min) — 425°F (220°C)
2. Roast the potatoes for 25 to 30 minutes, turning once, until browned and fork-tender. (about 30 min) — 425°F (220°C)
3. While the potatoes roast, stir together the yogurt, mustard, and ketchup. Refrigerate the sauce until ready to serve. (about 3 min) — Refrigerated
4. Heat a large skillet over medium-high heat. Add the ground beef and garlic powder, breaking the meat into crumbles. Cook for 7 to 9 minutes until browned and no longer pink. Drain excess fat if needed; the beef should reach 160°F (71°C) measured in the thickest portion. (about 9 min) — Medium-high
5. Shred the cheddar, chop the lettuce and tomatoes, and slice the pickles. (about 5 min) — Room temperature
6. Divide the lettuce among four bowls. Add the roasted potatoes, cooked beef, tomatoes, pickles, and cheddar. Spoon the yogurt burger sauce over each bowl and serve hot. (about 3 min) — Hot