Stu's Kitchen

Stu's Kitchen

Cheeseburger Beef Bowls

Lean beef mince cooked in a tangy BBQ-ketchup glaze with crunchy white onion, topped with burger cheese and served with shredded iceberg lettuce, tomato, homemade pickle burger sauce and oven fries.

6 servesServing: 1 bowlPrep 20 minCook 40 min
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Ingredients

Cheeseburger Beef

  • 1000 g lean beef mince, Preferably 5-10% fat
  • 200 g white onion, Finely diced; reserve half to stir through at the end
  • 60 g tomato ketchup
  • 30 g BBQ sauce
  • 25 g Worcestershire sauce
  • 15 g yellow mustard
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • salt and black pepper, To taste
  • 6 slices burger cheese, One slice per serve

Burger Sauce

  • 150 g light mayonnaise
  • 75 g Greek yoghurt
  • 45 g tomato ketchup
  • 22 g yellow mustard
  • 75 g dill pickles, Very finely chopped
  • 45 g white onion, Very finely chopped
  • 20 ml pickle juice
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • black pepper, To taste

Salad

  • 420 g iceberg lettuce, Finely shredded
  • 540 g tomato, Chopped

Oven Fries

  • 1200 g potatoes, Cut into fries
  • 15 g olive oil
  • salt, garlic powder and paprika, To taste

Nutrition

Serving size: 1 bowl

Estimated per serve based on 6 serves, including approximately 167 g raw beef, one cheese slice, salad, burger sauce and 200 g raw-weight potato fries.

Energy2625 kJ
Calories628 kcal
Protein47.2 g
Carbohydrate55.3 g
Fat24 g
Saturated fat8 g
Fibre7.5 g
Sodium1100 mg

Method

  1. Heat the oven to 220°C fan. Cut the potatoes into fries, rinse if desired, dry thoroughly and toss with the olive oil and seasoning. Roast for 30-40 minutes until browned and crisp.
  2. Combine all burger sauce ingredients and refrigerate while preparing the remaining components.
  3. Heat a large frying pan over high heat. Add the beef mince and cook until deeply browned, allowing it to develop colour before breaking it up too finely.
  4. Add half of the diced white onion and cook for 2-3 minutes.
  5. Add the ketchup, BBQ sauce, Worcestershire sauce, mustard, garlic powder, onion powder and smoked paprika. Cook for several minutes until the sauce reduces and forms a glossy glaze around the beef.
  6. Remove the beef from the heat and stir through the reserved raw onion so it retains its crunch.
  7. Divide the beef evenly between six bowls and immediately place one slice of burger cheese over each hot portion.
  8. Add shredded iceberg lettuce and chopped tomato to each bowl.
  9. Drizzle each bowl with an equal portion of burger sauce and serve with approximately 200 g raw-weight potato fries per serve.