Smash Burger Bowl (Printable)
Juicy seasoned beef, crisp lettuce, tangy pickles, and cheddar cheese all layered in a bowl with homemade smash sauce for ultimate convenience.
# What You'll Need:
→ Beef
01 - 1 lb ground beef, 80/20 blend recommended
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder
→ Vegetables & Greens
05 - 4 cups shredded iceberg lettuce
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup red onion, thinly sliced
08 - 1 cup dill pickles, sliced
→ Toppings
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup cooked bacon, crumbled
→ Smash Sauce
11 - 1/2 cup mayonnaise
12 - 2 tbsp ketchup
13 - 1 tbsp yellow mustard
14 - 1 tbsp dill pickle relish
15 - 1 tsp smoked paprika
16 - 1 tsp white vinegar
17 - Pinch of black pepper
→ Garnishes
18 - 2 tbsp chopped fresh chives or green onions
19 - 1 tbsp sesame seeds
# Directions:
01 - Whisk together mayonnaise, ketchup, mustard, pickle relish, smoked paprika, vinegar, and pepper in a small bowl. Refrigerate until ready to serve.
02 - Heat a large skillet or griddle over medium-high heat. Divide ground beef into 4 equal portions. Place on hot skillet and press firmly to flatten to about 1/2-inch thickness. Season with salt, pepper, and garlic powder. Cook for 2-3 minutes per side until browned and cooked through. Break into bite-sized pieces.
03 - Divide shredded lettuce among 4 bowls. Top each with cherry tomatoes, red onion, pickles, and cooked bacon if using.
04 - Distribute cooked beef evenly among bowls. Sprinkle shredded cheddar cheese over each serving.
05 - Drizzle Smash Sauce generously over each bowl. Sprinkle with chives or green onions and sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- You get all the juicy, savory satisfaction of a smash burger with way less hassle
- The crispy edges and seasoned beef create texture that regular burgers just cannot match
02 -
- Do not press the beef too thin or it will dry out while cooking
- Let the meat rest for a minute after cooking so the juices redistribute
03 -
- Cook the beef in two batches if your skillet is crowded so each piece gets proper contact with the pan
- Use a metal spatula to scrape up all the crispy bits that is where all the flavor lives