These Burger Bowl Nachos are everything you love about the burger bowl trend but in a melty, cheesy, delicious sheet pan nacho recipe! Made with golden potatoes, seasoned ground beef, and topped with all your favorite burger toppings!
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Ingredients for Burger Bowl Nachos:
Golden Potatoes: It’s important to use Yukon Gold potatoes for this recipe (rather than an Idaho or something similar).
Seasonings: You’ll need granulated garlic powder, paprika, smoked paprika, sea salt, and pepper for both the potatoes and the ground beef.
Ground Beef: I prefer to use organic ground beef, but the fat percentage is totally up to you. Personal preference!
Shredded Cheese: I highly recommend buying a block of cheese and grating your own. Not only does it taste so much better, but it melts better and is free from any caking agents added to pre-shredded cheese. For this recipe, I used Colby Jack but cheddar would also be great. Alternatively, you can use dairy-free if you prefer!
Burger Toppings: Diced tomatoes, thinly sliced onions, shredded romaine, and chopped dill pickles!
Special Sauce: The sauce is really the star of the show and what ties it all together! I used Primal Kitchen Special Sauce which has that classic burger sauce flavor we all know and love. I love this brand because they don’t use any seed oils in their products!
Tips and Recommendations:
For this recipe, I recommend serving with a fork as you would a burger bowl, rather than your hands as you would nachos. It will be much less messy and you don’t miss out on any delicious burger bowl flavor!
In case you missed it, I highly recommend grating your own cheese. I used a block of Colby Jack for this recipe and grated it myself. Pre-shredded cheese contains caking agents that don’t allow it to melt properly and those agents are not too great for you either!
Sheet Pan Burger Bowl Nachos
Equipment
- Large Sheet Pan
- Skillet Pan
- Parchment Paper optional
Ingredients
For the Potatoes:
- 5 medium sized Yukon Gold Potatoes
- 1 tbsp Primal Kitchen Avocado Oil
- 1 tsp granulated garlic powder
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
For the Ground Beef:
- 1 lb organic ground beef
- drizzle of Primal Kitchen Avocado Oil
- 1 tsp granulated garlic powder
- 1/2 tsp sea salt
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For the Nachos:
- 8 oz shredded cheese I used Colby Jack
- 1/2 cup shredded romaine lettuce
- 1 small tomato diced
- 1/4 small red onion thinly sliced
- 1/3 cup dill pickles chopped
- 3 oz Primal Kitchen Special Sauce
Instructions
- Preheat the oven to 400F.
- Slice the potatoes about 1/4-inch thick (not super thinly sliced). Add them to a bowl or sheet pan and coat with a drizzle of avocado oil and all seasonings listed above.
- Add them to a parchment lined sheet pan, evenly spaced. Bake at 400F for 20-25 minutes or until potatoes are golden brown.
- Meanwhile, brown the ground beef on the stovetop at medium-high heat. Add all seasonings listed above.
- Once the potatoes are golden brown, remove from the oven and add the cooked ground beef and shredded cheese on top (tip: shred your own cheese for better flavor and texture). Add the sheet pan back to the oven for an additional 5 minutes to melt the cheese.
- Remove from the oven and add all toppings: romaine lettuce, tomato, onion, pickles, and a generous drizzle of Special Sauce on top!