Helpful Tips
Storage
- Store the beef and potatoes separately in airtight containers in the fridge for up to 3 days.
- Reheat potatoes in the oven at 200°C for 8–10 minutes or in the air fryer at 190°C for 5–6 minutes to bring back the crunch. Avoid the microwave — they’ll go soft.
- Reheat beef in a pan over medium heat with a splash of water to loosen.
- Keep toppings (lettuce, tomato, pickles) fresh — prep them when you’re ready to serve.
- Not suitable for freezing once assembled. The cooked beef can be frozen for up to 2 months.
Substitutions
- Beef mince: Swap for turkey or chicken mince for a leaner option. Season more generously as both are milder in flavour
- Cheese: Cheddar is the go-to, but American cheese or a Mexican blend both work.
- Iceberg lettuce: Cos or butter lettuce works just as well.
Serving Suggestions
These bowls are a complete meal on their own. A fried egg on top is an easy upgrade if you want extra protein. For a crowd, set everything up as a DIY station and let people build their own.
Ingredients
For the Smashed Potatoes:
- 800g Coles Baby Carisma Potatoes
- 2 tbsp olive oil
- salt and pepper
For the Beef:
- 500g lean beef mince
- 1 brown onion, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tbsp neutral oil for cooking
For the Burger Sauce:
- 2.5 tbsp mayonnaise
- 1 tbsp tomato sauce
- 1 tbsp pickles, finely chopped
- 1 tbsp pickle juice
- 1 tsp American mustard
- Pinch of onion powder
- Pinch of paprika
To Assemble:
- Iceberg lettuce, finely shredded
- Tomatoes, diced
- Sliced pickles
- Cheddar cheese, grated
Directions
- Place the potatoes in a large pot of well-salted cold water. Bring to the boil and cook for 15–18 minutes, until completely tender when pierced with a knife. Drain and pat dry.
- While the potatoes boil, preheat your oven to 220°C fan-forced and line a large baking tray with baking paper.
- Spread the potatoes across the tray with space between each one. Using the flat base of a heavy glass or the palm of your hand, press firmly down on each potato until about 1cm thick. Drizzle with olive oil and season with salt and pepper. Roast for 30–35 minutes until deeply golden and crispy at the edges. Don’t turn them — leaving them undisturbed gives you a better crust.
- While the potatoes roast, make the burger sauce. Combine the mayonnaise, tomato sauce, pickles, pickle juice, mustard, onion powder, and paprika in a small bowl. Stir until smooth and refrigerate until ready to serve.
- Heat a drizzle of neutral oil in a large frying pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened.
- Add the beef mince and break it up well with a spoon. Cook for 5–6 minutes, leaving it undisturbed for a minute or two at a time to get some browning on the meat.
- Once mostly browned, add the garlic powder, onion powder, Worcestershire sauce, salt and pepper. Stir through and cook for another 1–2 minutes until cooked through. Remove from heat.
- Divide the hot smashed potatoes among four bowls. Spoon the beef over the top, then scatter over the grated cheddar — the heat from the beef will soften it nicely. If you prefer the cheese melted through the beef, stir it through the pan off the heat before serving.
- Top with the shredded lettuce, tomatoes, and sliced pickles. Drizzle generously with burger sauce and serve immediately.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 36 g |
| Carbohydrates | 38 g |
| Fat | 24 g |
| Fibre | 6 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Watch How to Make It
See more Balanced Bowls Recipes
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