BBQ Cheddar Burger Bowls
Servings: 5 servings
Nutrition
Calories: 663kcal | Carbohydrates: 49g | Protein: 49g | Fat: 30g | Fiber: 4.4g
These BBQ Cheddar Burger Bowls are made with lean ground beef, roasted potatoes, a side of BBQ sauce and some kale snuck in for extra nutrients. This one is quick and should only take you 45 minutes to finish.
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Ingredients
For the Burger
- 2 lbs (908 g) ground beef (93/7)
- 1 bunch (150 g) kale
- 1 tsp (3 g) onion powder
- 1.5 tbsp (22.5 g) oil
- salt and pepper to taste
For the Potatoes
- 2 lbs (908 g) russet potatoes
- 1.5 tbsp (22.5 g) oil
- 0.5 tsp (3 g) salt
Toppings
- 1 large (100 g) Roma tomato
- 5 oz (150 g) dill pickle slices
- 4 oz (85 g) cheddar cheese
- 10 tbsp (150 g) barbecue sauce
Instructions
For the Potatoes
- Preheat your oven to 425 °F (218 °C).
- Wash and cut your potatoes into a large dice, about 1/2"-1" cubes.
- Add the chopped potatoes to a large bowl with 1.5(22.5g) tbsp of oil and 0.5 (3g) tsp of salt. Toss to coat with oil.
- Spread out the potatoes on a large sheet pan and roast for 25-30 minutes or until well colored. Pull the tray from the oven halfway through the cook time and toss the potatoes to get even browning.
- Once they are browned, set aside until you are ready to plate.
For the Beef
- Wash your kale and remove the leaves from the stems. Massage the kale by squeezing it in your hands for a couple of minutes. This will soften it up and take out some of the bitterness.
- Once it has softened, cut the kale into a mince. Get it into as small of pieces as you can. You want this to hide within the beef.
- While your cutting board is out you can also cut your tomato into slices.
- In a large skillet, add 1 tbsp of oil over medium high heat and spread your beef across the surface. Add a bit of salt and 1 tsp of onion powder.
- Allow the beef to cook and brown before breaking it up or flipping to the other side.
- Once ready you can flip the beef and start to break it up into small pieces.
- When it is about 90% of the way cooked, create a well in the center and add 0.5 tbsp of oil and your chopped kale. Let it cook for about a minute over the heat and then mix it into the beef.
- Let the beef finish cooking allow the kale to fully wilt. Once ready, you can pull the skillet off of the heat.
Plating
- This recipe makes 5 servings. Divide the beef and potatoes evenly between each dish.
- This recipe calls for 4oz (113g) of shredded cheddar cheese. Divide it evenly over the top of the beef.
- Each dish also gets a small pile of pickle chips, tomato slices, and 2 tbsp of BBQ sauce.
NUTRITIONAL INFO FOR THE BBQ Cheddar Burger Bowls
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
243.1g
Protein
245.1g
Fat
151.4g
Calories
3315.4 cals
This Post Has 2 Comments
I really enjoyed this, it was very filling with the kale, just needed a bit more seasong such as pepper which I added.
This was great, easy to make and delicious aswell. Can recommend it