Yield:Description
A burger in a bowl! Ranch-seasoned fries topped with a burger patty and all the fixings, with a drizzle of house sauce to take it over the top!
Ingredients
Burger Bowls:
- 1 lb. ground beef
- 2 teaspoons burger seasoning (one teaspoon per side)
- Shredded lettuce
- Diced tomatoes
- Diced burger pickles
Ranch Fries:
- 1 22–ounce bag frozen waffle fries
- 3 tablespoons butter
- 1 1-ounce packet ranch seasoning mix (or 3 tablespoons)
House Sauce:
- 1/2 cup mayo
- 2 tablespoons ketchup
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire
- 1/2 teaspoon paprika
- 1 clove grated garlic
Instructions
- For the ranch fries: Bake the fries according to package directions. Add butter to the sheet pan and toss to get the fries kinda juicy. Then toss those juicy fries with ranch seasoning, adding more or less depending on how many fries you make, and your level of ranch obsession. Yummy.
- For the sauce: Whisk your sauce and season with salt. Or, use a store-bought burger sauce!
- For the beef: Heat a cast iron over high heat with no oil (use a well-seasoned pan). You want that pan to be very hot so it’ll sear the beef. Season one side of the ground beef with 1 teaspoon burger seasoning. Add the ground beef to the hot pan, seasoning side down (see video for how I did this straight from package). Resist the urge to break it up immediately – leave it undisturbed for several minutes to get a nice browned crust. The fat will start to render and it should start to develop some browning.
- To finish the beef: Sprinkle the exposed side with the other teaspoon of seasoning. After a few minutes, flip the beef in large chunks – you want to break it up into fork-sized bits, but not too small – this just keeps it juicy and makes it more pleasant to eat with a fork. Once it’s well-browned, remove from heat.
- Assemble: Put it all together! The juicy burger crumbles, the ranch fries, the toppings and house salad. It’s SO yum.
Notes
Burger Seasoning: This is the one I love best! (affiliate link) But there are many options we’ve tried from the grocery store and they’ve honestly all been pretty good. Hard to go wrong.
For the beef: The goal is juicy, medium-big chunks with a nice golden brown crust. Using a very high heat to get the sear helps do this quickly so the beef doesn’t get dried out. I will even pull the beef off the heat when the insides are still a little pink, if I’ve gotten that nice crust on the outside. Kind of the same way you would do for a regular burger. You can use a different type of pan; the reason I recommend cast iron is because it gets very hot and will be easiest to give you that nice sear. But I’ve also made the beef in a nonstick pan and they can still be great.
Prep Time: 10 minutes- Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American
Keywords: burger bowls, burger in a bowl, burger salad
