Burger bowl

Get inspired by the popular trend for a low carb, deconstructed burger without the bun. Feel free to change up the toppings – fried mushrooms also work well

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 207
fat 13g
saturates 3g
carbs 19g
sugars 0g
fibre 4g
protein 18g
salt 1g

Ingredients

2 large potatoes , cut into rough chunks
2 tbsp vegetable oil
2 tbsp Cajun spice mix
1 tsp garlic granules (optional)
250g lean beef mince
25g crinkle cut pickles , plus 1 tbsp brine from the jar
1 Iceberg lettuce , shredded
1 red onion onion, finely sliced into rings and rinsed in cold water, if you like (this will reduce the strong raw onion flavour)
150g cherry tomatoes , halved
50g cheddar , grated
3 tbsp low-sugar ketchup
2 tbsp light mayonnaise
½ tbsp American mustard

Method

Heat the air-fryer or oven to 220C/200C/gas 7. Put the potatoes in the air-fryer or oven, drizzle over 1 tbsp of the vegetable oil, 1 tbsp of the Cajun spice mix, the garlic granules (if using) and season. Cook for 20 mins, shaking halfway, or until crisp and cooked through.
When the potatoes have about 10 mins to go, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Once shimmering, tip the mince into the pan, and use a spatula to break it up. Sprinkle over the remaining 1 tbsp Cajun spice mix and season. Cook for 7-8 mins, or until crisp and cooked through.
Divide the potatoes between four bowls, then top with pickles, lettuce, red onion, cherry tomatoes, mince and a little cheese.
Mix the ketchup, mayo, mustard and pickle brine in a small bowl, then drizzle over the burger bowls and tuck in.