Loaded Cheeseburger Bowl

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.

Preheat the oven to 220°C. Cut the potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange in a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn halfway.

Chop tomato. Chop cos lettuce into bite sized pieces. Peel and finely dice onion. Peel and mince the garlic. Dice half the pickles and slice the remaining pickles. Mix the diced pickles with the burger sauce (light pink sauce packet).

Heat oil in a frying pan over a medium high heat. Add most of the onions to the pan, reserving some for garnish. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add mince, using a wooden spoon to break up any lumps. Cook for 3-4 minutes. Add in the mustard and tomato sauce, stir into the mince and onion mix.

Divide the mince and fries between bowls and add as much, cos lettuce, cheese, tomatoes and sliced pickles as desired. Drizzle the burger sauce over the bowl and garnish with remaining finely diced raw onions.