Smash Burger Bowl (Print Version)
Crispy beef patties over fresh greens with all your favorite burger toppings and special sauce.
# What You Need:
→ Beef
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Greens
04 - 6 cups mixed salad greens (romaine, iceberg, spinach)
05 - 1 cup cherry tomatoes, halved
06 - 1/2 red onion, thinly sliced
07 - 1 cup dill pickles, sliced
08 - 1 avocado, sliced
→ Toppings
09 - 1/2 cup shredded cheddar cheese
10 - 1/4 cup crispy fried onions
→ Smash Sauce
11 - 1/3 cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tbsp sweet pickle relish
15 - 1 tsp white vinegar
16 - 1/2 tsp smoked paprika
17 - Freshly ground black pepper, to taste
# How-To:
01 - Whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, smoked paprika, and black pepper in a small bowl until smooth. Set aside.
02 - Place a large skillet or griddle over medium-high heat until hot.
03 - Divide ground beef into 8 equal balls. Season evenly with kosher salt and black pepper.
04 - Place beef balls onto the hot skillet. Press each ball down firmly with a heavy spatula to create thin patties. Cook undisturbed for 2-3 minutes until the edges are crisp and deeply browned. Flip and cook for an additional 1-2 minutes. Remove from heat.
05 - Distribute salad greens evenly among four bowls. Arrange cherry tomatoes, red onion, dill pickles, avocado slices, and shredded cheddar cheese on top of the greens.
06 - Place the cooked smash burger patties over each prepared bowl, distributing evenly.
07 - Drizzle the smash sauce generously over each bowl. Sprinkle with crispy fried onions if desired. Serve immediately while the patties are still warm.
# Expert Advice:
01 -
- You get all the satisfaction of a smash burger without the post-meal carb coma
- The sauce is exactly that special sauce flavor youve been trying to recreate forever
02 -
- Do not overcrowd your pan or the beef will steam instead of getting that perfect crispy crust we want
- Let the patties cook without touching them, seriously, the crispy edges are the whole point here
03 -
- Use a heavy metal spatula and really lean into it when smashing, do not be shy
- The sauce tastes better after it sits for at least 30 minutes so make it first