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Paleo Burger Bowls with Fries

Loaded paleo burger bowls with crispy baked fries, seasoned grass fed ground beef, crispy bacon, fresh greens, avocado, pickles, and a tangy paleo special sauce. Whole30 compliant and ready in about 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Russet potatoes peeled and sliced into fry shapes about 1/2 inch thick
  • 1 tbsp avocado oil or olive oil for the fries
  • 0.5 tsp sea salt for the fries
  • 0.25 tsp black pepper for the fries
  • 0.5 tsp garlic powder for the fries
  • 0.5 tsp nutritional yeast optional, for added savory flavor
  • 0.33 cup paleo mayo homemade or store bought
  • 1 tbsp Dijon mustard
  • 3 tbsp paleo friendly ketchup no added sugar for Whole30
  • 1 tbsp dill pickle relish or chopped dill pickles
  • 0.5 tsp garlic powder for the sauce
  • 0.5 tsp onion powder for the sauce
  • 6 slices paleo friendly bacon no sugar added for Whole30
  • 1 lb ground beef 80% lean grass fed recommended
  • 0.5 tsp sea salt for the beef, or to taste
  • 1 pinch black pepper for the beef, or to taste
  • 0.5 tsp garlic powder for the beef
  • 4 cup greens of choice hearts of romaine recommended
  • 1 cup cherry tomatoes halved or sliced
  • 1 medium purple onion thinly sliced
  • sliced dill pickles to taste, no sugar added for Whole30
  • 1 large avocado or 2 small ones, sliced just before serving

Equipment

  • 2 baking sheets
  • Parchment paper
  • Large skillet
  • Small mixing bowl

Method
 

  1. Preheat oven to 425 degrees F and line two baking sheets with parchment paper. Toss the sliced potatoes in oil and sprinkle evenly with salt, pepper, garlic powder, and nutritional yeast if using. Spread in a single layer with no two fries touching. Roast for 28 to 30 minutes until golden brown and crisp.
  2. Lay bacon slices flat on the second baking sheet. Place both sheets in the oven on separate racks. Bake the bacon for 16 to 20 minutes until cooked to your preference. To hold before serving, keep fries and bacon in the oven at 250 degrees F.
  3. While the fries and bacon bake, whisk together all special sauce ingredients in a small bowl until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
  4. About 10 minutes before the fries are done, heat a large skillet over medium-high heat with a small drizzle of oil. Add the ground beef and season with salt, pepper, and garlic powder. Cook for 2 to 3 minutes, breaking up the meat until fully browned. Remove from heat.
  5. Divide the greens between 4 to 5 bowls. Top with cherry tomatoes, sliced onion, pickles, cooked beef, crumbled bacon, and hot fries. Slice the avocado and divide between the bowls. Drizzle with special sauce or serve on the side.

Notes

Spread fries with space between each piece for the crispiest result. Japanese or white sweet potatoes can be substituted for Russet potatoes. Add avocado and special sauce right before serving. To meal prep, store all components separately and reheat fries in oven at 350 degrees F.