Easy Burger Bowl (Crispy Potatoes)

Ingredients

• 1 ½ pounds Yukon Gold potatoes
• 1 tablespoon plus 2 teaspoons olive oil, divided
• ½ teaspoon kosher salt, divided
• 1 pound lean ground beef
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ¼ teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 4 tablespoons mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons dill pickle juice
• 4 cups iceberg lettuce, shredded
• ⅓ cup shredded cheddar cheese
• 1 medium tomato, diced
• ½ cup dill pickle chips

1. 1Preheat your oven to 425°F.
2. 2Quarter the potatoes lengthwise into wedges and toss on a large sheet pan with 1 tablespoon of olive oil and ¼ teaspoon of salt.
3. 3Spread the potato wedges in a single layer and roast for 25-30 minutes, flipping at the 20 minute mark, until golden and crispy at the edges.
4. 4While the potatoes cook, heat a large skillet over medium-high heat. Add 2 teaspoons of olive oil and the ground beef. Sprinkle with ¼ teaspoon of salt, granulated garlic, onion powder, and black pepper. Cook for 6-8 minutes, until no pink remains and the beef is well browned.
5. 5When the meat is browned, add the Worcestershire sauce and cook for 1-2 minutes more until the seasoning coats the beef evenly. Remove from heat.
6. 6In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickle relish, and pickle juice until smooth.
7. 7Divide the shredded iceberg lettuce among four bowls. Top each with a quarter of roasted potatoes and a quarter of the seasoned beef. Add the shredded cheddar on top of the warm meat, then the diced tomato and pickle chips. Drizzle generously with the special sauce and serve immediately.