YOUR SOLIN GENERATED RECIPE
Loaded Burger Bowl with Crispy Fries
Pan-seared lean beef crumbles paired with golden, oven-baked potato wedges over a bed of crisp greens and tangy pickles.
INGREDIENTS
6 oz 93% lean ground beef
0.25 medium Russet potato
0.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 cup romaine lettuce
0.25 cup cherry tomatoes
2 tbsp red onion
2 tbsp dill pickles
1 tbsp yellow mustard
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Slice the Russet potato into thin matchsticks and toss them in a bowl with the olive oil, garlic powder, and half of the salt and pepper.
Spread the potato matchsticks in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy.
While the fries are roasting, heat a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet, seasoning with the remaining salt and pepper, and cook until browned and fully cooked through.
Prepare the base of the bowl by chopping the romaine lettuce and placing it in a large serving dish.
Halve the cherry tomatoes and finely dice the red onion and dill pickles.
Top the lettuce with the cooked beef crumbles, the crispy oven-baked fries, tomatoes, onion, and pickles.
Finish the bowl by drizzling the yellow mustard over the top and serve immediately.