Loaded Beef Burger Bowls with Crispy Potato Wedges

A deconstructed burger bowl with juicy beef patties, crispy potato wedges and charred zucchini over crunchy salad, finished with a tangy homemade burger sauce. All the flavour of a burger, no bun required.

Serves: 4 | Cooking Time:

From your OrganicBox

  • 4 organic beef burger patties
  • 350g potatoes, cut into wedges
  • ¼ iceberg lettuce, shredded
  • 150g Lebanese cucumber, sliced
  • 150g zucchini, sliced
  • Remaining rocket

Pantry

  • Olive oil
  • Salt and pepper
  • ½ tsp paprika
  • Pickles, optional

Quick Burger Sauce

  • 3 tbsp mayonnaise
  • 1 tbsp tomato sauce
  • 1 tsp mustard
  • 1 tsp pickle juice or apple cider vinegar

  1. Preheat oven to 210°C.
  2. Toss potato wedges with olive oil, paprika, salt and pepper.
  3. Roast for 30–40 minutes, turning once, until crisp and golden.
  4. Pan-fry or BBQ zucchini until lightly charred. Set aside.
  5. Cook beef burgers according to packet directions until cooked through.
  6. Combine burger sauce ingredients.
  7. Build bowls with iceberg, cucumber, rocket and zucchini.
  8. Add a burger patty and a generous handful of crispy wedges.
  9. Drizzle with burger sauce and add pickles if you like.

For kids:Put everything separately on the plate and let them build their own.

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