Name: Burger bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 large potatoes cut into rough chunks; 2 tbsp vegetable oil; 2 tbsp Cajun spice mix; 1 tsp garlic granules (optional); 250g lean beef mince; 25g crinkle cut pickles plus 1 tbsp brine from the jar; 1 Iceberg lettuce shredded; 1 red onion onion, finely sliced into rings and rinsed in cold water, if you like (this will reduce the strong raw onion flavour); 150g cherry tomatoes halved; 50g cheddar grated; 3 tbsp low-sugar ketchup; 2 tbsp light mayonnaise; ½ tbsp American mustard

2 large potatoes
cut into rough chunks
2 tbsp vegetable oil
2 tbsp Cajun spice mix
1 tsp garlic granules
(optional)
250g lean beef mince
25g crinkle cut pickles
plus 1 tbsp brine from the jar
1 Iceberg lettuce
shredded
1 red onion
onion, finely sliced into rings and rinsed in cold water, if you like (this will reduce the strong raw onion flavour)
150g cherry tomatoes
halved
50g cheddar
grated

For the burger sauce

3 tbsp low-sugar ketchup
2 tbsp light mayonnaise
½ tbsp American mustard

Method

step 1
Heat the air-fryer or oven to 220C/200C/gas 7. Put the potatoes in the air-fryer or oven, drizzle over 1 tbsp of the vegetable oil, 1 tbsp of the Cajun spice mix, the garlic granules (if using) and season. Cook for 20 mins, shaking halfway, or until crisp and cooked through.
step 2
When the potatoes have about 10 mins to go, heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Once shimmering, tip the mince into the pan, and use a spatula to break it up. Sprinkle over the remaining 1 tbsp Cajun spice mix and season. Cook for 7-8 mins, or until crisp and cooked through.
step 3
Divide the potatoes between four bowls, then top with pickles, lettuce, red onion, cherry tomatoes, mince and a little cheese.
step 4
Mix the ketchup, mayo, mustard and pickle brine in a small bowl, then drizzle over the burger bowls and tuck in.