Name: Burger Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Marin Sun Farms Grass Fed Ground Beef (16 oz); Stahlbush Island Farms Yellow Onion, Diced; Spicely Organics Onion Powder, Organic; Spicely Organics Garlic Powder, Organic; Maldon Salt; Jacobs Farm Organic Padron Pepper; The Wizard's Worcestershire Sauce, Organic, Vegan; San-J Tamari Gluten Free Soy Sauce; Land O Lakes Reduced Fat Mild Cheddar Cheese Cubes; Organic White Potato; La Tourangelle Extra Virgin Olive Oil Spray, Organic; The Ojai Cook Lemonaise, Light; California Glas 16oz. Ketchup Bottle; Frontier Organic Ground Yellow Mustard; Pickle Juice Organic; Earthbound Farm Organic Shredded Romaine Lettuce; Strianese Small Entire Natural Cherry Tomatoes; Pataks Pickle, Hot Mango

1: Preheat the oven to 450°F for the potato wedges.

2: Slice potatoes in half lengthwise, then into thirds to make wedges.

3: Toss the wedges in olive oil and season with salt and pepper, then mix.

4: Spread wedges on a baking sheet and bake for 30-40 minutes until brown and flesh bubbles.

5: Heat a pan on medium and cook the ground beef with chopped onion for 5-7 minutes until onions are lightly caramelized. Drain grease if desired.

6: Season the beef with onion powder, garlic powder, salt, and pepper.

7: Stir in the Worcestershire sauce and soy sauce, cooking for an additional minute.

8: Place slices of reduced fat cheese on top of the beef and cover with a lid to melt.

9: In a bowl, mix the sauce ingredients together.

10: Assemble the burger bowls, starting with shredded romaine as a base, then add beef, potato wedges, cherry tomatoes, pickles, and drizzle with the sauce.

Burger Bowls

Serves 4

15 mins prep

40 mins cook

55 mins total

What you need

How to make

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