These Budget-Friendly, 30-Minute Burger Bowls Are Even Better Than Takeout

There are days when the only thing I want to eat is a burger and fries—nothing else will do. But when I think about spending $60 on a delivery app or closer to $100 for family dinner at a sit-down restaurant, it's a big deterrent. A craving is a craving, though, and I'm not one to argue with Mother Nature.

why I started making these burger bowls, an easy, riffable burger situation that makes enjoying a bowl an entirely different experience.

These bowls take everything my family loves about the fast food combo of a burger and fries and turn it into something faster, healthier, and more flexible than what we'd get if we ordered out. Ground beef, frozen fries, and classic burger toppings make an inexpensive family meal that costs a fraction of takeout, tastes better because I control what goes into it, and—most importantly—satisfies my hankering for burgers.

The whole meal costs (maybe) $15 and feeds my family of four. It's comfort food that doesn't feel heavy or complicated, and it's ready in under 30 minutes from start to finish.

The Best Ground Beef to Use

I've made these bowls with every type of ground beef you can buy at the grocery store, and I've landed firmly on 85/15 as my favorite. The 80/20 blend that's popular for burgers is undeniably flavorful. But in a bowl format, the extra fat is unnecessary and can make things feel a little too rich, especially when you're already serving the beef over fries with a creamy sauce.

On the other end of the spectrum, super-lean blends like 93/7 or 96/4 can taste a bit dry or crumbly, though it'll still be delicious if that's what you have on hand. In this case, let the sauce and toppings do the heavy-lifting.

For me, 85/15 is the sweet spot. It gives me the best balance of flavor and texture. It's juicy enough to stay tender and beefy, but not so fatty that I end up with a hard-to-clean, greasy skillet. It also browns beautifully, soaks up the seasoning well, and makes the bowls super flavorful.

Tips for Making the Best Burger Bowls

• Let it bloom: Adding the spices halfway through cooking the beef allows them to bloom in the residual fat for a minute or two, making the meat more flavorful. It's the same principle as toasting spices in oil before adding other ingredients, and it gives the beef a more seasoned, aromatic quality.
• Air fry the fries: If you have one, feel free to use an air fryer for the fries. They come out very crispy in less time. If you're sticking with the oven, spread the fries into a single layer on a large baking sheet (or two if necessary). Crowding them makes them steam instead of crisp.
• Contrast is key: This is already built into the recipe, but if you go off-script with your own toppings—and you should—build your bowls with temperature and texture in mind. The contrast between the hot fries, the crumbles of seasoned beef, the cold crispy lettuce and crunchy pickles, and the creamy, tangy sauce is what makes these bowls so satisfying to eat. If you're making this for kids, let them top their own bowls. It turns dinner into an activity, and they're way more likely to eat something they've assembled themselves. 

Easy Tweaks

• Explore other toppings: If you're a gourmet burger lover, try blue or feta cheese, caramelized onions, bacon, roasted red peppers, pickled chiles, and more. There are so many ways to customize this meal to your liking. If you have a favorite store-bought burger sauce, feel free to use it here to keep things simple.
• Potato-potahto: I originally made this recipe with homemade roasted potatoes, which I still do from time to time. It's a bit more work, but it results in a more nutrient-rich meal. You can make your own roasted or smashed potatoes, or sub the frozen French fries for tater tots, waffle fries, crinkle-cut fries, sweet potato fries, hash browns, or whatever other potato product floats your boat.
• Add a little sweetness: To balance out the savoriness of this dish, try adding a little sweet with a dollop of sweet pickle relish or extra ketchup.