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Cheeseburger Bowl with Homemade Fries

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 5 servings
A high protein cheeseburger bowl with crispy homemade fries, grilled onions in the sauce and on top, and whole pepperoncini for that tangy burger bite. Better than takeout and ready in 35 minutes.
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Ingredients
 

For the fries:

  • 3 large russet potatoes, cut into 1/4-inch sticks
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the grilled onions:

  • 1 large yellow onion, thinly sliced
  • 3 tsp unsalted butter
  • Pinch of salt

For the beef:

  • 1.5 lbs ground beef, 90/10
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup shredded cheddar cheese

For the burger sauce:

  • 3 tbsp mayo
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp pickle juice
  • ½ tsp garlic powder
  • Half the grilled onions, stirred in

For the bowl:

  • Romaine lettuce, chopped
  • 1 large tomato, diced
  • ½ red onion, diced
  • Whole pepperoncini, 2–3 per bowl
  • Extra shredded cheddar
  • Remaining grilled onions

Instructions
 

  • Start the fries. Preheat oven to 425°F. Toss cut potatoes with avocado oil and seasonings. Spread in a single layer on a sheet pan. Roast 25–30 minutes, flipping once at the 15-minute mark, until golden and crispy.
  • Grill the onions. While fries roast, heat oil and butter in a skillet over medium. Add sliced onion and a pinch of salt. Cook 20–25 minutes, stirring occasionally, until deep golden and caramelized. Remove from heat. Reserve half for the sauce, half for topping.
  • Make the burger sauce. Combine mayo, ketchup, mustard, pickle juice, garlic powder, and half the grilled onions in a small bowl. Stir and refrigerate until ready to serve.
  • Cook the beef. Heat avocado oil in a large skillet over medium-high. Add ground beef, break it up. Add all seasonings. Cook 7–8 minutes until browned and cooked through. Drain excess fat. Add cheddar directly to the pan and stir until melted.
  • Build the bowls. Add chopped romaine to each bowl. Top with seasoned beef and melted cheddar. Add diced tomato and red onion. Nestle fries alongside or on top. Drizzle burger sauce generously over everything. Top with remaining grilled onions and 2–3 whole pepperoncini per bowl.

Notes

  • Start the fries first; they take the longest. Everything else fits into that window.
  • Grilled onions are non-negotiable. Low and slow is the only way; 20–25 minutes; don't rush it.
  • Whole pepperoncini are the move. The tangy bite cuts the richness of the beef and sauce. Don't substitute sliced.
  • Make extra burger sauce, you'll want it for dipping the fries.
  • Storage: beef and sauce keep 4–5 days in the fridge. Reheat fries in the air fryer at 375°F for 5 minutes to re-crisp.
Author: Kaylen Carrera
Carbohydrates: 36g, Protein: 42g, Fat: 28g
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