Burger Bowl

• potatoes↗2 large

  cut into large chunks

• vegetable oil↗2 tbsp
• kedjen seasoning2 tbsp
• garlic granules↗1 tsp

  (optional)

• lean beef mince↗250g g
• wavy sliced cucumbers25g g

  plus 1 tbsp brine from the jar

• Iceberg lettuce↗1

  sliced into strips

• red onion↗1

  thinly sliced into rings and rinsed in cold water, optional (reduces sharp raw onion taste)

• cherry tomatoes↗150g g

  halved

• cheddar↗50g g

  grated

• low‑sugar ketchup↗3 tbsp
• light mayo↗2 tbsp
• American mustard↗½ tbsp

Step-by-step instructions

1. 1

   Preheat the air fryer or oven to 220 °C/200 °C/ gas 7. Place the potatoes in the air fryer or oven, drizzle with 1 tbsp vegetable oil, 1 tbsp kedjen seasoning, garlic granules (optional) and season. Cook for 20 minutes, stirring halfway through, or until crispy and done.

2. 2

   When the potatoes have about 10 minutes left, heat the remaining 1 tbsp oil in a skillet over medium‑high heat. When the oil shimmers, add the mince to the pan and break it up with a spatula. Sprinkle the remaining 1 tbsp kedjen seasoning and season. Cook for 7‑8 minutes, or until crispy and done.

3. 3

   Divide the potatoes among four bowls, then add the cucumbers, lettuce leaves, red onion, cherry tomatoes, mince and a little cheese.

4. 4

   Mix the ketchup, mayo, mustard and cucumber brine in a small bowl, then drizzle over the burger bowls and enjoy.