Burger Bowl
Crispy air-fried potatoes with seasoned beef tartare, fresh iceberg lettuce, pickles, and a creamy tangy sauce. A hearty, protein-packed meal with bold flavor and a satisfying mix of textures.
500 g Quartered patatoes
Oil
Salt
1 Iceberg lettuce, sliced into strips
3 Pickles sliced
1 tbsp Mayo light
1 tbsp Ketchup
1 tsp Mustard
1 tbsp Pickle brine
200 g Beef tartare
1 Onion, diced
3 tbsp light cooking cream
1 slice processed cheese
1
Quarter the potatoes, coat them with oil and salt.
2
Cook them in an air fryer or oven for about 20 minutes at 200°C.
3
Slice the iceberg lettuce into strips and cut the pickles.
4
Mix the light mayo, ketchup, mustard, and pickle brine to make the sauce.
5
Brown the beef tartare together with the diced onion.
6
Stir in the light cooking cream and add the processed cheese slice until melted.
7
Place the potatoes over the salad, then top with the tartare, pickles, and cheese sauce.
DietGluten Free, Low Calorie, Low Fat