30 Minute Big Mac Burger Bowl with Homemade Mac Sauce
This loaded Big Mac Burger Bowl has all the flavors and toppings of your favorite burger. It's ready in 30 minutes and topped with THE best homemade burger sauce.
Servings: 3 servings
Calories: 594kcal
Equipment
Ingredients
Burger Bowl
- 2 ½ cups frozen diced hashbrowns or russet potatoes, diced (see Note 1)
- 1 tsp avocado oil, or avocado oil cooking spray
- 1 ½ tsp onion powder, divided
- 1 ½ tsp garlic powder, divided
- 1 ½ tsp smoked paprika, divided
- 1 ½ tsp salt divided
- 1 lb extra lean ground beef (lean works too)
- 1 tsp freshly cracked black pepper
- 5 cups iceberg lettuce, chopped or thinly sliced (romaine lettuce is great too)
- 1 cup low fat cheddar cheese (or regular cheddar)
- ¾ cup dill pickles, chopped
- ¾ cup white or yellow onion, chopped
Homemade Mac Sauce
- ⅓ cup low fat mayonnaise
- ⅓ cup plus 2 tbsp fat free Greek yogurt, or more mayonnaise (see Note 2)
- 1 tbsp yellow mustard
- 2 tbsp sweet relish
- 3 tbsp pickle juice or white vinegar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt, or more to taste
- Pinch MSG, optional but recommended
Instructions
For the Burger Bowl
- Preheat oven to 400℉ and line a large baking sheet with parchment paper
- Toss the potatoes with a little cooking spray and ½ tsp onion powder, garlic powder, smoked paprika and salt
- Bake for 22-25 minutes, tossing halfway or until cooked through and crispy
- Meanwhile, heat a large sauté pan or skillet over medium high heat (do not add oil)
- Add the ground beef and break up with a spatula
- Once it starts to release fat, scrape the bottom of the pan and drain the excess oil
- Add the remaining tsp of onion powder, garlic powder, smoked paprika, salt and black pepper, along with about 2-3 tbsp of water so it doesn't get dry
- Cook for 8-10 minutes until cooked through
For the Homemade Mac Sauce
- Mix all ingredients until combined then taste and season with more salt if desired
- Assemble the bowls with the potatoes, beef, lettuce, cheddar cheese, pickles, onions and top with Mac Sauce
Notes
Note 1: I use frozen diced hashbrowns to cut down on the recipe time and keep things super simple. If you prefer, you can dice russet potatoes instead. Follow the same steps and increase the cooking time by 3-5 minutes if necessary.
Note 2: I like to make my Homemade Mac Sauce with a mixture of mayonnaise and Greek yogurt to reduce the fat and up the protein. Feel free to use mayonnaise only if you prefer.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 575 calories/48g protein/42g carbs/25g fat
Nutrition
Serving: 1 serving | Calories: 594kcal | Carbohydrates: 54g | Protein: 51g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2868mg | Potassium: 1487mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1605IU | Vitamin C: 23mg | Calcium: 294mg | Iron: 7mg