Sweet Potato Burger Bowl with Ground Beef

Sweet Potato Burger Bowl with Ground Beef

A browned beef patty, melted cheddar, and a thick tomato slice give each bowl the shape of a bunless cheeseburger. Sesame seeds finish the tomato, while roasted sweet potato wedges sit around the patty on a bed of crisp lettuce.

Roast the wedges in one uncrowded layer so they brown instead of steam, then assemble the bowls just before serving. Keeping the warm ingredients separate from the greens also makes this a practical meal to prep ahead.

Ingredients for Sweet Potato Burger Bowls

Serves: 4 bowls | Prep: 20 minutes | Cook: 25–30 minutes | Total: 45–50 minutes

• 2 medium-large sweet potatoes, about 1 1/2 lb (680g), scrubbed and cut lengthwise into wedges about 3/4 inch thick
• 1 1/2 tablespoons olive oil
• 1 teaspoon garlic powder, divided
• 1 teaspoon smoked paprika
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/4 lb ground beef, 85% to 90% lean (about 565g)
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar cheese (about 115g)
• 8 cups loosely packed leaf lettuce or butter lettuce, washed and dried (about 200g)
• 1 large tomato, cut into 4 thick crosswise slices
• 2 teaspoons sesame seeds

Optional for serving: Up to 1/3 cup burger sauce or Thousand Island dressing, dill pickle chips, thinly sliced red onion, or avocado. Keep 1 teaspoon oil available for the skillet if the beef is very lean or the pan needs it.

Leave the sweet potato skins on if they are well scrubbed, or peel them for smoother-looking wedges.

How to Make Sweet Potato Burger Bowls

1. Season the wedges: Preheat the oven to 425°F (220°C). Toss the sweet potato wedges with the olive oil, smoked paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Coat them lightly rather than leaving oil pooled in the bowl.
2. Roast the sweet potatoes: Arrange the wedges on a large rimmed sheet pan in one layer, with space between them and a broad cut side against the pan. Roast uncovered for 15 minutes, turn, then roast for 10–15 minutes more. Start checking around 22 minutes total; they are done when a fork slides through the centers and the edges have browned. Thicker wedges may need a few extra minutes.
3. Form the patties: While the wedges roast, gently combine the ground beef, Worcestershire sauce, remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Form four loose patties about 3/4 inch thick. Press a shallow dimple into the center of each without tightly packing the meat.
4. Sear and add cheese: Heat a 10- to 12-inch skillet over medium-high heat. Add the optional teaspoon of oil only if needed. Cook the patties without pressing for 4–5 minutes, until deeply browned on the first side and easy to release. Flip once and cook for 3–5 minutes more, reducing the heat to medium if the pan gets too hot. Start checking after about 7 minutes total; cook until the thickest center reaches 160°F (70°C). Cook in batches if the patties do not fit without touching, and carefully drain excess rendered fat if needed. Add 1/4 cup cheddar to each patty during the last minute, briefly covering the skillet if needed to melt it. Rest the patties for 3 minutes.
5. Prepare the bowls: Divide the dry lettuce among four shallow bowls. If the tomato slices are very wet, briefly blot the cut surfaces. Sprinkle each slice with sesame seeds and gently press them into place.
6. Assemble and serve: Center a cheese-topped patty on the lettuce in each bowl. Add a sesame-topped tomato slice, then arrange the roasted wedges around the patty. Serve immediately, with sauce and any extra toppings on the side.

How to Get Browned Sweet Potato Wedges

Evenly cut wedges finish roasting at roughly the same time. Give them room on the sheet pan: overlapping traps moisture, while placing a cut side against the hot metal helps it brown. If the wedges are tender but pale, leave them in the oven a few minutes longer, checking the edges so they do not burn.

How to Keep the Burger Patties Tender

Gently mixing and loosely forming the beef helps prevent dense patties. The shallow center dimple limits doming, and leaving the patties alone as they sear builds a browned crust. Use the thermometer to check doneness rather than cooking them well past 160°F.

Burger Bowl Toppings and Variations

Cheddar, tomato, and sesame seeds are part of the main bowl. Pickles and red onion add a sharper burger flavor; avocado or a little shredded cabbage can add creaminess or crunch. Colby Jack can replace cheddar, and romaine can replace leaf lettuce. Serve sauce on the side or add it just before eating to keep the greens crisp.

For a less composed variation, brown the seasoned beef in larger crumbles instead of forming patties. For another burger-style meal, try these juicy grilled turkey burger sliders.

Meal Prep and Storage

Let the cooked patties and wedges cool before sealing them in an airtight container. Refrigerate for up to 3–4 days, keeping the lettuce, tomato, sauce, and other fresh toppings separate. Add the tomato slices and sesame seeds when serving.

Reheat the patties and wedges in a 350°F (175°C) oven or toaster oven until hot, then assemble over cold lettuce. A microwave works for convenience, but the wedges will soften. Do not reheat a fully assembled bowl.

Nutrition

Approximate nutrition per bowl, based on 4 bowls without optional oil, sauce, or toppings: 620 calories, 38g protein, 36g fat, and 39g carbohydrates. Per 100g of finished bowl: approximately 160 calories, 10g protein, 9g fat, and 10g carbohydrates. Values vary with the leanness of the beef, fat left in the skillet, and moisture lost during cooking.