Ingredients
- 1 sweet potato chopped
- 2 Yukon gold potatoes chopped
- 2 red potatoes chopped
- 2 lbs ground beef
- 1-2 tbsp olive or avocado oil
For the sauce:
- 1/4 cup mayo
- 2 tbsp ketchup
- 1 tbsp pickle juice
- 1-2 tsp sriracha
Toppings:
- lettuce chopped
- red onion sliced
- pickles sliced
- tomatoes sliced
- cheese shredded
Instructions
- Preheat the oven to 425°F.
- Place the chopped potatoes on a baking sheet and drizzle with olive or avocado oil. Season with salt and pepper and toss to coat evenly.
- Roast potatoes in the oven for about 25-30 minutes, or until they are golden brown and crispy. Flipping potatoes halfway through.
- While the potatoes are roasting, heat a skillet over medium heat. Add the ground beef, salt and pepper and cook until browned and cooked through. Set aside.
- In a small bowl, add your special sauce ingredients and mix together. Adjust the amount of sriracha to your desired spice level.
- Assemble the burger bowls by dividing the roasted potatoes, beef, and toppings amongst the bowls.
- Drizzle the burger sauce over the bowls and serve immediately. Enjoy!
Notes
To ensure the best quality and freshness of each ingredient, I recommend storing the ingredients separately in the refrigerator. The beef in its own container, the special sauce in its own container, and then the toppings may be stored together in a separate container. Keep refrigerated and use within 3-4 days!