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Bomb (Wisconsin) Burger Bowl

There is no shortage of Burger Bowl recipes on Pinterest. But I will tell you, with a few twists of your common recipes and with some Wisconsin flare, this bowl is perfection. Off with the rest! And... if it matters, this is a low carb option along with almost being paleo. If you're going for a paleo options, it will only take a few tweaks and also the sad de-Wisconsinization of the dish!

Ingredients for Hamburger Mix:

1 pound ground beef

1 pound ground sausgae

1 pound of cheese curds (Hello Wisconsin)

Large Splash of Worcestershire

Seasoning Dump - so, I don't measure seasoning and a use a lot of it. If you have a burger blend, go big. If you have a garlic blend, go big. If you have plain seasonings, I would recommend onion powder, garlic powder, lots of pepper, and salt to taste.

Potato Wedges:

6 - 8 average size potatoes of your choice (I recommend russet or golden)

Cooking oil of your choice (Olive oil, Canola Oil, Avocado Oil, etc.)

Seasoning of your choice (check directions out for tips)

Must Make Sauce:

1 Cup Mayo

1/4 your Favorite Barbecue

Splash of Apple Cider Vinegar

*If your family is into condiments, do more! I promise you'll be using a potato wedge like a spoon with this dip!

Topping Ideas - Take what you like, leave what you don't. Except the lettuce, don't leave the lettuce that's a must:

Shredded Lettuce

Shredded Cabbage

Avocado (salted with Maldon Sea Salt, of course)

Halved Cherry Tomatoes

Sliced Red Onion

Sliced Pickles

Bacon (cooked with lets of pepper and topped with maple syrup)

Crouton (see homemade recipe below)

French Fried Onions

I mean... the toppings are endless, get creative!


Ground hamburger and sausage with all seasonings and Worcestershire. Once cooked through, drain meat. While meat is draining, throw the cheese curds into the pan and return to the turned off stove top. Quickly transfer hot meat onto of cheese curds and put lid on pan. Give it a few minutes for the cheese curds to soften up. If needed, you can turn the heat on very briefly. The point is to get the cheese curds soft and tad melty, you don't want them gooey or they will all clump together. If you need the perfect took for making ground hamburger, this is it right here

To make the perfect Potato Wedges, cut the end of both sides of the potato. It should now stand up nicely on a cutting board. Carefully cut the potato into wedges. I had smaller potatoes so I cut them in half and then cut them into three wedges per half. Pro tip, keep the potato standing up the whole time so you get even wedges! Once they have been wedged, throw them in a bowl and top with your favorite oil. I am always a sucker for a good olive or avocado oil, but this time around I used the Garlic Canola Oil from Pampered Chef! Then, douse with your favorite seasoning. You could go simple with salt and pepper or you can get wild with some of my favorites -Gaby's Go to Seasoning Blend from William Sonoma or French Onion Dip Seasoning or Salt & Vinegar Seasoning from Pampered Chef. Toss it all together and get them cooking. I did mine in the Pampered Chef Air Fryer at 400 for 16 minutes, flipping half way through. You could also put them on a sheet pan (on parchment) and do the same thing with a little longer cook time!

Whisk together the three ingredients for the "Must Make Sauce" and patiently set aside! For the barbecue I used Bob's Bitchin' Honey Chipotle!

Putting it all together:

Lettuce always goes first. Then top with the hamburger cheese curd goodness. Add toppings of your choice. Throw the potato wedges on the side. Drizzle "must make sauce" over the top. Finally, mix it all together to ensure eat bite is loaded with goodness!

Bacon Tip:

Cook bacon whichever way your prefer - pan fry or in the oven. While cooking, top with lots of pepper! Once it's done, drain it and chop it. Put into serving container and top with a decent drizzle of Maple Syrup. I promise, you won't make bacon any other way in the future!

Homemade Croutons:

Buy some bread from the bakery (I used French but can use whatever) or snag bread from your pantry that's no longer that squishy soft. Dice it - I like smaller pieces for this bowl, however have done larger pieces for Caesar salads! Put on baking sheet and throw in an oven that's been preheated to 400. Take it out once the bread pieces have gotten a tad hard - about 4 minutes! Put into a mixing bowl and drizzle with oil and your favorite seasonings. Again, you have the freedom to choose whatever you like! When I made them I reused the same bowl from the potatoes - garlic canola and French onion dip seasoning. Carefully toss to make sure all croutons are coated. Put back on baking sheet and return to oven. Cook until they are golden. I like when they are toasted, but still a little soft!

Final Note: I am not affiliated with Pampered Chef in anyway. Just the usual, sharing what I love and use all the time!


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