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Everything you like about a cheeseburger in a bowl: lean ground beef with melted cheddar, air-fried potatoes, crisp salad and a tangy yoghurt burger sauce. Smaller and lighter to eat than a burger in a bun.
Check off ingredients as you go.
Contains milk, mustard, sulphites. Check the labels on packaged ingredients:
Heat the air fryer to 200°C / 400°F. Toss the potatoes with half the oil and the smoked paprika and cook for 18 to 20 minutes, shaking the basket every 6 minutes, until golden and crisp at the edges. In an oven, roast them on a tray at 220°C / 425°F (200°C fan) for 30 to 35 minutes.
While they cook, stir the Greek yoghurt, Dijon mustard, tomato purée and cider vinegar together for the burger sauce. Add a spoonful of water if it is too thick to drizzle.
Warm the rest of the oil in a frying pan over medium-high heat. Add the beef and onion, sprinkle over the garlic powder and a pinch of salt, and cook for 6 to 8 minutes, breaking the beef into small pieces, until browned with no pink left. Pour off any fat.
Cooked when: 71°C / 160°F in the centre, with no pink left. A food thermometer is the reliable way to tell.
Take the pan off the heat and scatter the cheddar over the beef so it melts into it.
Divide the romaine, tomatoes and cucumber between two bowls. Add the potatoes and the beef, and drizzle over the burger sauce.
Shake the basket every 6 minutes. An air fryer browns by moving hot air past the food, and cubes left in a heap colour only on top; turned regularly, every face catches.
One serving is A bowl with half the beef, half the potatoes, salad and burger sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Sweet potato instead of potato
Sweeter and softer; it browns faster, so check it after 14 minutes.
Per serving: about 15 kcal more, about 1 g less protein, about the same fat.
Turkey mince instead of beef
Lighter in flavour. Cook it to 74°C / 165°F, the poultry endpoint.
Per serving: about 5 kcal less, about 3 g less protein, about 2 g more fat.
Leave out the cheddar
Less rich, and the bowl relies on the sauce for its burger taste. Nutrition is not recalculated.
Allergens: The yoghurt in the sauce still contains milk.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
The familiar flavours of a cheeseburger with the bun swapped for potatoes and salad, so the beef and cheese carry the protein and the vegetables fill the bowl.
| Energy | 480 kcal |
|---|---|
| Protein | 38 g |
| Fat | 19 g |
| of which saturates | 7 g |
| Carbohydrate | 39 g |
| of which sugars | 8 g |
| Fibre | 7 g |
| Sodium | 270 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 300 g | FDC 170026Potatoes, flesh and skin, raw | 231 kcal | 6.1 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| smoked paprika | 1 g | FDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet. | 3 kcal | 0.2 g |
| Greek yoghurt | 60 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 35 kcal | 6.1 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| tomato purée | 10 g | FDC 170459Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 8 kcal | 0.4 g |
| cider vinegar | 5 g | FDC 173469Vinegar, cider | 1 kcal | 0.0 g |
| lean beef mince | 250 g | FDC 173110Beef, ground, 93% lean meat / 7% fat, raw | 380 kcal | 52.1 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| garlic powder | 1.5 g | FDC 171325Spices, garlic powder | 5 kcal | 0.3 g |
| cheddar | 30 g | FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program) | 121 kcal | 6.9 g |
| romaine lettuce | 100 g | FDC 169247Lettuce, cos or romaine, raw | 17 kcal | 1.2 g |
| tomatoes | 150 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 27 kcal | 1.3 g |
| cucumber | 100 g | FDC 168409Cucumber, with peel, raw | 15 kcal | 0.7 g |
| Whole recipe | Divided by 2 | 955 kcal | 76.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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