Burger Bowls with House Sauce and Ranch Fries

It’s Not Fancy, But My Family Loves Me For This.

In my life as a mom, I have different reasons to pull out different recipes.

• Need more protein? This one.
• Want fast flavor? This one.
• Prepping for the week? This one.
• Feeding a crowd? This one.

Then there is the elusive category of “Need Something My Whole Family Will Love.” When I need to feel confident that all kids and adults in the house will enjoy a meal, that’s when I pull these burger bowls out.

Burger bowls aren’t really new concept, but these are the things I’ve been doing over the last few months that make me love them so much:

1. The method for cooking the beef (bigger, juicier chunks!)
2. Ranch fries. (Waffle fries = fork friendly, and the ranch coating needs no explanation. YUM.)
3. House sauce. (Creamy, bitey, delicious.)

Technically the house sauce puts the ingredient list at the higher end of an SOS level, but I wouldn’t be doing right by anyone to not include it. It’s luscious but also kind of sharp and delicious. And, if it’s just not doable (been there), grab a store-bought burger sauce!

Hope you love these!

PS. If you love easy dinner recipes, don’t miss these ones!

Video To Make These Burger Bowls

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Burger Bowls with House Sauce and Ranch Fries

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4 servings

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Description

A burger in a bowl! Ranch-seasoned fries topped with a burger patty and all the fixings, with a drizzle of house sauce to take it over the top!

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Ingredients

Units

Burger Bowls:

• 1 lb. ground beef
• 2 teaspoons burger seasoning (one teaspoon per side)
• Shredded lettuce
• Diced tomatoes
• Diced burger pickles

Ranch Fries:

• 1 bag frozen waffle fries
• 2–3 tablespoons butter
• 1 oz. packet ranch seasoning mix

House Sauce:

• 1/2 cup mayo
• 2 tablespoons ketchup
• 1 teaspoon horseradish
• 1 teaspoon Worcestershire
• 1/2 teaspoon paprika
• 1 clove grated garlic

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Instructions

1. For the ranch fries: Preheat the oven for the fries according to package directions. Bake until crispy. Add butter to the sheet pan and toss to get the fries kinda juicy. Then toss those juicy fries with ranch seasoning (to taste). Yummy.

   

2. For the sauce: Whisk your sauce and season with salt. Or, use a store-bought burger sauce!

   

3. For the beef: Heat a cast iron over high heat with no oil (use a well-seasoned pan). You want that pan to be very hot so it’ll sear the beef. Season one side of the ground beef with 1 teaspoon burger seasoning. Add the ground beef to the hot pan, seasoning side down (see video for how I did this straight from package). Resist the urge to break it up immediately – leave it undisturbed for several minutes to get a nice browned crust. The fat will start to render and it should start to develop some browning.

   

4. To finish the beef: Sprinkle the exposed side with the other teaspoon of seasoning. After a few minutes, flip the beef in large chunks – you want to break it up into fork-sized bits, but not too small – this just keeps it juicy and makes it more pleasant to eat with a fork. Once it’s well-browned, remove from heat.

   

5. Assemble: Put it all together! The juicy burger crumbles, the ranch fries, the toppings and house salad. It’s SO yum.

Notes

For the beef:  The goal is juicy, medium-big chunks with a nice golden brown crust. Using a very high heat to get the sear helps do this quickly so the beef doesn’t get dried out. I will even pull the beef off the heat when the insides are still a little pink, if I’ve gotten that nice crust on the outside. Kind of the same way you would do for a regular burger.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: burger bowls, burger in a bowl, burger salad

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Three More Really Fun Bowls

Korean BBQ Yum Yum Rice Bowls

Crispy Chicken Tikka Bowls

Crunchy Roll Bowls

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Roasted Red Pepper Pasta

My Favorite Restaurant Pasta.

In the privacy of my own mind, I refer to this as “Bad Mood Pasta” as in these noodles always fix my bad mood. I don’t know what to make for dinner, things feel hard / sad / stressful, I’m just not feeling the day – I give myself the gift of this creamy, savory pasta.

It’s just like the red pepper pasta from Estelle in St. Paul – except made at home in 20 minutes. Restaurant level, but make it SOS.

It starts with little tangles of buttery caramelized shallots (a moment of appreciation for the deliciousness of shallots, please). Those get folded into a lusciously creamy red pepper sauce, and then everything coats a whole bunch of bouncy noodles. It’s so good.

I love this with shrimp (pull a bag out of the freezer, thaw, season, and sauté). Also love this with the simple green salad or air fryer broccoli.

Also, if I’m making this for dinner guests, which has become somewhat of a habit lately, I SUPER recommend this with the house favorite garlic bread. It’s a smashing hit every time.

My favorite noodles for this are this fun pennoni, which is like a jumbo penne! I get compliments on these noodles from friends and family on the regular – they fold over just right and the angles are so pleasant. But rigatoni or penne is also very perfect!

Hope you love these noodles!

Watch How To Make This Red Pepper Pasta

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Roasted Red Pepper Pasta

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 4-6 servings

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Description

Restaurant-level pasta, easy enough to be SOS! Caramelized shallots folded into a silky red pepper sauce, and tossed with noodles. Heaven!

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Ingredients

Units

Roasted Red Pepper Pasta:

• 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
• 3/4 cup water
• 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
• 2 tablespoons butter
• 1 large shallot, sliced thinly on a mandoline
• 3/4 cup heavy cream
• 8 ounces pasta – my favorite is pennoni
• 1/2 cup reserved pasta water (optional, as needed)

Toppings:

• 1/4 cup Parmesan
• basil leaves and/or red pepper flakes

Note: Links above are affiliate links!

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Instructions

1. Red Pepper Puree: Blend the red peppers, water, and broth base until smooth.

   

2. Saute the Shallots: Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

   

3. Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
4. Combine Sauce: Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then ad the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

   

5. Add Pasta: Add pasta into the sauce; let it simmer for a few moments to thicken and coat the noodles. If needed, add reserved pasta water to reach desired consistency.

   

6. Yum. Serve immediately, topped with Parmesan, basil, and/or red pepper flakes. It’s so gooood.

   

Notes

If you don’t have Better than Bouillon, that’s okay – just use chicken or vegetable broth instead of water, or season the red pepper puree from Step 1 with a bit of salt.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: red pepper pasta, red pepper sauce, pasta recipe

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I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

Frequently Asked Questions About This Recipe

Can I make this dairy-free?

Yep! You could use your favorite dairy-free heavy cream and skip the cheese, or make this recipe that uses cashews to make things luscious and creamy.

What protein can I add to this?

I’ve been really loving this with shrimp! But adding Italian sausage to the sauce would be excellent as well. I could also see seared chicken being delicious on the side!

What vegetables can I add to this?

Adding some spinach to the pasta in the pan until it wilts works great, or add a side of broccoli (air-fried if you want!).

Can I use chicken broth instead of Better than Bouillon?

Yes! Just replace the 3/4 cup of water with broth instead.

More Chewy Pasta Goodness

Date Night Rigatoni

Chili Garlic Pappardelle

Sun-Dried Tomato Pasta

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