Ingredients:

  • 2 large Russet potatoes (600g), cut into 1/2-inch wedges
  • 2 tablespoons avocado oil (30ml)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon garlic powder (2g)
  • 1.5 lbs ground beef 80/20 blend (680g)
  • 1 teaspoon onion powder (4g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon coarse black pepper (2g)
  • 1 tablespoon ghee (15ml)
  • 1/2 cup avocado oil mayonnaise (120ml)
  • 1 tablespoon sugar-free tomato paste (15g)
  • 1 tablespoon yellow mustard (15ml)
  • 2 tablespoons finely minced dill pickles (30g)
  • 1 teaspoon coconut aminos (5ml)
  • 1/2 teaspoon smoked paprika (2g)
  • 4 cups chopped romaine lettuce (200g)
  • 1/2 cup sliced red onion (60g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 large avocado, sliced (150g)
  • 8 slices cooked crispy sugar-free bacon (100g)

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the potato wedges with avocado oil, sea salt, and garlic powder on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
  2. While fries roast, prepare the special sauce by whisking together the avocado oil mayonnaise, tomato paste, yellow mustard, minced pickles, coconut aminos, and smoked paprika in a small bowl. Set aside.
  3. Divide the ground beef into 4 equal portions and shape into patties. Season both sides generously with onion powder, salt, and coarse black pepper.
  4. Heat a large cast-iron skillet over medium-high heat with ghee. Sear the patties for 4-5 minutes per side to trigger the Maillard reaction, creating a deep savory crust.
  5. Assemble the bowls by layering chopped romaine, red onion, cherry tomatoes, and sliced avocado. Place a burger patty and a portion of crispy fries in each bowl. Top with two slices of crispy bacon and a generous drizzle of the special sauce.