Big Mac Smashed Potato Salad
Big Mac Smashed Potato Salad
Ingredients
For the Smashed Potatoes and Mince
- 400 g baby potatoes
- 1 teaspoon Aromat seasoning, heaped
- 1 teaspoon paprika
- as needed salt
- as needed pepper
- as needed oil, for spraying
- 250 g lean beef mince
- 20 g tomato puree
- 1 teaspoon English mustard, for mince
- 1 beef stock cube
- a dash boiling water, to loosen mince
For Assembly
- 20 g onions, finely diced
- as needed iceberg lettuce
- 4 slices plastic cheese
- as needed gherkins, sliced, optional
For the Burger Sauce
- 3 tablespoons light mayonnaise
- 1 tablespoon tomato ketchup
- 1 teaspoon English mustard, for sauce
- a dash gherkin juice
- a pinch garlic granules
- a pinch paprika
Instructions
- 1
Boil the 400g baby potatoes in a pot of salted water until they are tender, about 15-20 minutes.
⏱️ 20 min
- 2
Once the potatoes are tender, drain them and place them on a clean surface. Using the bottom of a glass, smash each potato until flattened but still holding together.
⏱️ 5 min
- 3
Spray the smashed potatoes generously with oil. Season them with 1 heaped teaspoon of Aromat seasoning, 1 teaspoon of paprika, and salt and pepper to taste.
⏱️ 2 min
- 4
Place the seasoned smashed potatoes in an air fryer basket. Air fry at 200°C (390°F) for 10 minutes.
⏱️ 10 min•🌡️ 200
- 5
After 10 minutes, flip the potatoes, spray them with oil again, and continue to air fry for another 5-10 minutes, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 200
- 6
While the potatoes are cooking, heat a pan over medium-high heat. Add the 250g lean beef mince and cook until it is browned, breaking it up with a spoon as it cooks.
⏱️ 8 min
- 7
Once the mince is browned, stir in 1 teaspoon of English mustard and 20g of tomato puree.
⏱️ 1 min
- 8
Crumble 1 beef stock cube over the mince and add a dash of boiling water to help loosen and combine the mixture. Cook on high heat for about 1 minute, stirring constantly, until the mince is sticky and well-coated.
⏱️ 2 min
- 9
To prepare the burger sauce, combine 3 tablespoons of light mayonnaise, 1 tablespoon of tomato ketchup, 1 teaspoon of English mustard, a dash of gherkin juice, a pinch of garlic granules, and a pinch of paprika in a small bowl. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 3 min
- 10
To assemble the Big Mac smashed potato salad, arrange the crispy smashed potatoes on serving plates.
⏱️ 1 min
- 11
Top the potatoes with the cooked, sticky beef mince.
⏱️ 1 min
- 12
Place 4 slices of plastic cheese over the mince, allowing the residual heat to slightly melt it.
⏱️ 1 min
- 13
Add a generous amount of shredded iceberg lettuce on top of the cheese.
⏱️ 1 min
- 14
Drizzle the prepared burger sauce generously over the lettuce and other toppings.
⏱️ 1 min
- 15
Finish by scattering the 20g of finely diced onions and sliced gherkins (if using) over the top. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Big Mac Smashed Potato Salad
For the Smashed Potatoes and Mince
- 400 g baby potatoes
- 1 teaspoon Aromat seasoning, heaped
- 1 teaspoon paprika
- as needed salt
- as needed pepper
- as needed oil, for spraying
- 250 g lean beef mince
- 20 g tomato puree
- 1 teaspoon English mustard, for mince
- 1 beef stock cube
- a dash boiling water, to loosen mince
For Assembly
- 20 g onions, finely diced
- as needed iceberg lettuce
- 4 slices plastic cheese
- as needed gherkins, sliced, optional
For the Burger Sauce
- 3 tablespoons light mayonnaise
- 1 tablespoon tomato ketchup
- 1 teaspoon English mustard, for sauce
- a dash gherkin juice
- a pinch garlic granules
- a pinch paprika
Instructions
- 1
Boil the 400g baby potatoes in a pot of salted water until they are tender, about 15-20 minutes.
⏱️ 20 min - 2
Once the potatoes are tender, drain them and place them on a clean surface. Using the bottom of a glass, smash each potato until flattened but still holding together.
⏱️ 5 min - 3
Spray the smashed potatoes generously with oil. Season them with 1 heaped teaspoon of Aromat seasoning, 1 teaspoon of paprika, and salt and pepper to taste.
⏱️ 2 min - 4
Place the seasoned smashed potatoes in an air fryer basket. Air fry at 200°C (390°F) for 10 minutes.
⏱️ 10 min•🌡️ 200 - 5
After 10 minutes, flip the potatoes, spray them with oil again, and continue to air fry for another 5-10 minutes, or until they are golden brown and crispy.
⏱️ 10 min•🌡️ 200 - 6
While the potatoes are cooking, heat a pan over medium-high heat. Add the 250g lean beef mince and cook until it is browned, breaking it up with a spoon as it cooks.
⏱️ 8 min - 7
Once the mince is browned, stir in 1 teaspoon of English mustard and 20g of tomato puree.
⏱️ 1 min - 8
Crumble 1 beef stock cube over the mince and add a dash of boiling water to help loosen and combine the mixture. Cook on high heat for about 1 minute, stirring constantly, until the mince is sticky and well-coated.
⏱️ 2 min - 9
To prepare the burger sauce, combine 3 tablespoons of light mayonnaise, 1 tablespoon of tomato ketchup, 1 teaspoon of English mustard, a dash of gherkin juice, a pinch of garlic granules, and a pinch of paprika in a small bowl. Mix thoroughly until all ingredients are well combined and smooth.
⏱️ 3 min - 10
To assemble the Big Mac smashed potato salad, arrange the crispy smashed potatoes on serving plates.
⏱️ 1 min - 11
Top the potatoes with the cooked, sticky beef mince.
⏱️ 1 min - 12
Place 4 slices of plastic cheese over the mince, allowing the residual heat to slightly melt it.
⏱️ 1 min - 13
Add a generous amount of shredded iceberg lettuce on top of the cheese.
⏱️ 1 min - 14
Drizzle the prepared burger sauce generously over the lettuce and other toppings.
⏱️ 1 min - 15
Finish by scattering the 20g of finely diced onions and sliced gherkins (if using) over the top. Serve immediately and enjoy!
⏱️ 1 min