BBQ Cheddar Burger Bowls

About This Recipe

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.

Ingredients

• 2 lbs ground beef (93/7)
• 1 bunch kale
• 1 tsp onion powder
• 1.5 tbsp oil
• salt and pepper to taste
• 2 lbs russet potatoes
• 1.5 tbsp oil
• 0.5 tsp salt
• 1 large Roma tomato
• 5 oz dill pickle slices
• 4 oz cheddar cheese
• 10 tbsp barbecue sauce

Instructions

1. ### For the Potatoes
2. Preheat your oven to 425 °F.
3. Wash and cut your potatoes into a large dice, about 1/2"-1" cubes.
4. 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.
5. 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.
6. Once they are browned, set aside until you are ready to plate.
7. ### For the Beef
8. 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.
9. 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.
10. While your cutting board is out you can also cut your tomato into slices.
11. 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.
12. Allow the beef to cook and brown before breaking it up or flipping to the other side.
13. Once ready you can flip the beef and start to break it up into small pieces.
14. 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.
15. Let the beef finish cooking allow the kale to fully wilt. Once ready, you can pull the skillet off of the heat.
16. ### Plating
17. This recipe makes 5 servings. Divide the beef and potatoes evenly between each dish.
18. This recipe calls for 4oz (113g) of shredded cheddar cheese. Divide it evenly over the top of the beef.
19. Each dish also gets a small pile of pickle chips, tomato slices, and 2 tbsp of BBQ sauce.