Healthier Big Mac Potato Roll
This Healthier Big Mac Potato Roll is all the craveable cheeseburger flavor wrapped in a crispy, cheesy potato hug. Give it a try for game day, casual Fridays, or a “fun dinner” night—you’ll love how easy it is and how fast it disappears.
Ingredients
Beef
- 10.5 oz ground beef lean or round
- 2 tbsp oil
- Salt, black pepper to taste
Base
- 14 oz potatoes thinly sliced (2 large russets)
- 7 oz shredded mozzarella about 1 3/4 cups
Sauce
- 1/4 cup mayonnaise about 60 g
- 3 tbsp ketchup about 50 g
- 1 1/2 tsp yellow mustard
Other
- 1/2 medium onion thinly sliced
- 4 pieces dill pickles thinly sliced
- 3 cups shredded iceberg lettuce about 3.5 oz
Instructions
- Line a sheet pan with parchment. Arrange potato slices into a tight rectangle.
- Sprinkle shredded mozzarella over potatoes. Bake 20–30 minutes at 350°F (180°C) until edges are golden and cheese is bubbly.
- Let cool a few minutes, then flip the potato-cheese sheet so the cheese side faces down.
- While it bakes and cools, heat oil in a skillet over medium-high. Cook ground beef with salt and pepper, breaking it up until browned and cooked through.
- Stir together mayonnaise, ketchup, and mustard to make the sauce. Thinly slice onion and pickles; shred lettuce.
- Spread sauce over the potato base. Scatter beef, onion, pickles, and lettuce evenly across.
- Roll up firmly from a short side to form a log. Slice into 2 or 4 pieces. Serve warm.
Notes
Bake at 350°F (180°C), not hotter, to keep the potatoes tender while the cheese crisps.
Slice potatoes very thin for even baking and easy rolling. A mandoline helps.
Roll while the base is still slightly warm so it bends without cracking.
Nutrition (per serving, 1 of 2):
Calories: 550 kcal, Protein: 30 g, Fat: 35 g, Carbohydrates: 35 g