Bacon Cheeseburger Mashed Potato Bowls
Bacon Cheeseburger Mashed Potato Bowls
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Burger Patties
- 1 1/4 pounds ground beef, 80/20 lean
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings and Assembly
- 6 slices bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup red onion, finely diced
- 1 Roma tomato, diced
- 1/4 cup dill pickle slices, chopped
- ketchup, as needed
- yellow mustard, as needed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
While potatoes are cooking, cook the bacon. Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to a paper towel-lined plate to drain, then crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet if desired for cooking burgers, or discard.
⏱️ 10 min
- 3
In a medium bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Do not overmix. Form the mixture into 4 equal patties, slightly larger than the size of your serving bowls, as they will shrink during cooking.
⏱️ 5 min
- 4
Once potatoes are tender, drain them thoroughly. Return the hot potatoes to the empty pot. Add the melted unsalted butter, warmed whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if necessary. Cover to keep warm.
⏱️ 5 min
- 5
Heat the same skillet used for bacon (or a clean one with 1 tablespoon oil) over medium-high heat. Cook the burger patties for 4-5 minutes per side for medium doneness, or until desired doneness is reached. During the last minute of cooking, place about 1/4 cup of shredded cheddar cheese on top of each patty. Cover the skillet briefly to help the cheese melt.
⏱️ 10 min
- 6
To assemble the bowls, divide the warm mashed potatoes among 4 serving bowls. Place one cheeseburger patty on top of the mashed potatoes in each bowl. Garnish generously with crumbled bacon, diced red onion, diced Roma tomato, and chopped dill pickles. Drizzle with ketchup and yellow mustard as desired. Sprinkle with fresh chopped parsley for a pop of color.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Cheeseburger Mashed Potato Bowls
Ingredients
For the Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Burger Patties
- 1 1/4 pounds ground beef, 80/20 lean
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings and Assembly
- 6 slices bacon, cooked crispy and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 1/4 cup red onion, finely diced
- 1 Roma tomato, diced
- 1/4 cup dill pickle slices, chopped
- ketchup, as needed
- yellow mustard, as needed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
While potatoes are cooking, cook the bacon. Place bacon slices in a large skillet over medium heat. Cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon to a paper towel-lined plate to drain, then crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet if desired for cooking burgers, or discard.
⏱️ 10 min - 3
In a medium bowl, gently combine the ground beef, Worcestershire sauce, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Do not overmix. Form the mixture into 4 equal patties, slightly larger than the size of your serving bowls, as they will shrink during cooking.
⏱️ 5 min - 4
Once potatoes are tender, drain them thoroughly. Return the hot potatoes to the empty pot. Add the melted unsalted butter, warmed whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if necessary. Cover to keep warm.
⏱️ 5 min - 5
Heat the same skillet used for bacon (or a clean one with 1 tablespoon oil) over medium-high heat. Cook the burger patties for 4-5 minutes per side for medium doneness, or until desired doneness is reached. During the last minute of cooking, place about 1/4 cup of shredded cheddar cheese on top of each patty. Cover the skillet briefly to help the cheese melt.
⏱️ 10 min - 6
To assemble the bowls, divide the warm mashed potatoes among 4 serving bowls. Place one cheeseburger patty on top of the mashed potatoes in each bowl. Garnish generously with crumbled bacon, diced red onion, diced Roma tomato, and chopped dill pickles. Drizzle with ketchup and yellow mustard as desired. Sprinkle with fresh chopped parsley for a pop of color.
⏱️ 3 min