Smash Burger Bowl (Printable)
Crispy smashed beef over fresh greens with all the classic burger toppings and a tangy homemade sauce.
# What You'll 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
# Directions:
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 to allow flavors to meld.
02 - Preheat a large skillet or griddle over medium-high heat until properly heated through.
03 - Divide ground beef into 8 equal portions and form into loose 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, jagged-edged patties. Cook undisturbed for 2–3 minutes until the exterior is crispy and deeply browned. Flip and cook an additional 1–2 minutes for medium doneness. Remove from heat.
05 - Distribute mixed salad greens evenly among four serving bowls. Arrange cherry tomatoes, red onion, dill pickles, avocado, and shredded cheddar cheese over the greens.
06 - Place two crispy smashed patties on each bowl. Drizzle generously with prepared smash sauce and sprinkle with crispy fried onions. Serve immediately while burgers are still warm.
# Expert Advice:
01 -
- All the salty, crispy satisfaction of a diner burger without the food coma that follows
- The sauce recipe makes enough for tomorrow's lunch sandwiches (you're welcome)
02 -
- Dont move the patties while they're searing, that crust is everything
- The sauce needs at least 10 minutes in the fridge for flavors to marry
03 -
- A heavy metal spatula works better than plastic or silicone for smashing
- Dont overcrowd your pan or the beef will steam instead of crisp