Burger Bowl Recipe with Mashed Taters

Heat 2-3 tablespoons of vegetable oil in a skillet until hot.

Add 1 medium sweet onion, 1/2 red pepper, and 1/2 yellow pepper to the skillet and sauté until the onions are translucent and the peppers are soft.

Turn off the heat and drain excess grease on a paper towel.

Prepare the grill with 3 pieces of oak and 2 pieces of mesquite wood for smoking.

In a bowl, combine 2 pounds of ground beef with 1/2 pack of Hidden Valley Ranch seasoning and 1/8 cup of Worcestershire sauce. Mix thoroughly.

Divide the meat mixture into thirds and shape into burger bowls in the same bowl used for the veggies.

Sprinkle a light layer of sautéed veggies into each burger bowl.

Use 24 ounces of Bob Evans mashed potatoes, about half of the package, and place it on top of the veggies in each bowl.

Top the mashed potatoes with shredded Havarti dill cheese and habanero cheddar cheese.

Prepare the grill for indirect cooking at 350°F and place the burger bowls on the grill.

Cook the burger bowls for about 30 minutes until the internal temperature reaches 158°F.

Remove the burger bowls from the grill and let them rest for 10 minutes.

Drizzle brown gravy over the mashed potatoes in each burger bowl.

Top with 3 pieces of cooked bacon and garnish with chopped green onions.

Season with cracked Himalayan salt and fresh black pepper before serving.

Cut one burger bowl in half to show the inside.

Equipment Needed

Spice Level: