The Absolute Best Burger Bowl with Potatoes

This satisfying burger bowl packs a punch with juicy beef patties, crispy roasted potatoes, and a creamy avocado mayo sauce to bring it all together.

Prep Time 15

Cook Time 38

Total Time 53

Servings 4 servings

Calories 700 kcal

2 medium yellow onions finely diced
1 tablespoon avocado oil
1 teaspoon salt
1 teaspoon sugar
2 pounds gold potatoes diced
½ cup avocado mayo mixed with garlic powder and onion powder
2 pounds 93/7 lean ground beef seasoned with steak seasoning, salt, mustard, ketchup, and worcestershire sauce
5 slices gouda cheese
3-4 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish topped with Grillo’s pickle de gallo if available

Preheat oven to 425°F (220°C). Toss diced gold potatoes with 1 tablespoon avocado oil, 1 teaspoon salt, and 1 teaspoon sugar. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
In a skillet, heat 1 tablespoon avocado oil over medium heat. Add diced onions and cook, stirring, until caramelized (10-15 minutes).
Mix together avocado mayo, garlic powder, onion powder, and salt to make the creamy sauce.
Form ground beef into patties and season. Sear patties in a bit of oil for 1-2 minutes per side before pressure cooking.
Pressure cook patties on high for 8 minutes. Use quick release method to release steam.
Layer roasted potatoes and burger patties in a bowl. Drizzle with avocado mayo sauce and top with caramelized onions.
Add gouda slices on patties to melt slightly from the heat. Finish by adding ketchup, mustard, sweet pickle relish, and Grillo’s pickle de gallo if desired.

Store leftover patties in the fridge for up to 3 days. Keep potatoes separate to retain crispiness. Avocado mayo sauce can be refrigerated in a jar.