BBQ Cheddar Burger Bowls
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.
Servings: 5 servings
Calories: 663kcal
Ingredients
For the Burger
- 2 lbs ground beef (93/7)
- 1 bunch kale
- 1 tsp onion powder
- 1.5 tbsp oil
- salt and pepper to taste
For the Potatoes
- 2 lbs russet potatoes
- 1.5 tbsp oil
- 0.5 tsp salt
Toppings
- 1 large Roma tomato
- 5 oz dill pickle slices
- 4 oz cheddar cheese
- 10 tbsp 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.
Nutrition
Calories: 663kcal | Carbohydrates: 49g | Protein: 49g | Fat: 30g | Fiber: 4.4g