Cheeseburger Kebab Crispy Potato Bowls

Cheeseburger Kebabs! Yes, say hello to our twist on sheet pan kebabs, packed with all the best bits of a cheeseburger! Juicy cheeseburger kebabs are layered with crunchy lettuce, tangy pickles and crispy potatoes. Finished with cheesy brioche burger bun sesame croutons that are so moreish, trust us when we say you’ll need to make a double batch. All drizzled with a lighter homemade burger sauce. We flavour the beef mince with grated onion, garlic and onion granules, plus a dash of American mustard for that gorgeous cheeseburger flavour. Switch up the bowl according to how you like it - you could swap the potatoes for pasta, noodles or more veg.

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Ingredients

baby potatoes 1000 g (quartered)
onion 1 (grated)
5% fat beef mince 500 g
garlic granules 2 tsp
onion granules 2 tsp
American mustard 3 tbsp
grated cheddar cheese 100 g (grated)
brioche burger buns 2 (torn)
sesame seeds 1 tbsp
Greek yoghurt 4 tbsp
ketchup 3 tbsp
paprika 1 tsp
gherkins 3 tbsp (chopped)
little gem lettuce 1 (sliced)
cherry tomatoes 250 g (chopped)

Method

Cook the baby potatoes

Preheat the oven to 220C/200C fan.
Slice the baby potatoes into quarters, then add them to a large baking tray, drizzle with your preferred oil and season with salt and pepper.
Cook in the oven for 25 - 30 minutes until golden.

Cook the cheeseburger kebabs

Grate the onion.
In a bowl, mix together the onion, beef mince, garlic granules, half the onion granules, 1 tablespoon f the American mustard, ⅔ of the grated cheddar. Season with salt and pepper. Mix well until fully combined.
Drizzle a baking tray with a little oil, press the beef onto the tray in an even layer, then slice lengthways into kebabs (2 per serving).
With a butter knife, lightly score across each kebab horizontally. At this stage you can refrigerate them for 30 minutes before cooking if you have time (or even overnight if you are prepping ahead).
Bake in the oven for 8 - 10 minutes until cooked through.

Make the cheesy brioche sesame croutons

Tear or chop the brioche burger buns into small croutons.
Add the croutons to a baking tray, drizzle with a little oil, season with salt and pepper. Scatter over the reserved grated cheddar and the sesame seeds. Bake in the oven for 5 - 6 minutes until the cheese has melted.(if your potatoes are cooked you might want to turn down the oven temperature to 190C/170C fan).
Transfer from the oven and leave to cool, once cool break up into pieces.
If you prefer you can air fry them at 170C for around 5 - 6 minutes.

Make the burger sauce

In a bowl mix together the Greek yoghurt, reserved American mustard, reserved onion granules, ketchup, paprika and 2 teaspoons gherkin liquid from the jar of gherkins (this adds a tangy kick). Stir well and season to taste.

Prep the rest of the ingredients

Chop the gherkins. Thinly slice the little gem lettuce. Chop the cherry tomatoes.

Plate Up

Toss together the potatoes, lettuce, cherry tomatoes and gherkins. Finish with the cheeseburger kebabs and croutons. Drizzle over the burger sauce then tuck in and enjoy!

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