Smash Burger Bowl (Printable)
Juicy seasoned beef with crisp vegetables, tangy pickles, and special smash sauce in a convenient bowl format.
# What You'll Need:
→ Beef & Seasoning
01 - 1 lb ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder
→ Vegetables & Greens
05 - 4 cups shredded iceberg lettuce
06 - 1 cup cherry tomatoes, halved
07 - ½ cup red onion, thinly sliced
08 - 1 cup dill pickles, sliced
→ Toppings
09 - 1 cup shredded cheddar cheese
10 - ½ cup cooked bacon, crumbled (optional)
→ Smash Sauce
11 - ½ 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 (optional)
# How To Make It:
01 - Whisk together mayonnaise, ketchup, mustard, pickle relish, smoked paprika, vinegar, and pepper in a small bowl. Refrigerate until ready to serve.
02 - Heat large skillet over medium-high heat. Divide beef into 4 equal portions, press firmly onto hot surface to flatten to ½-inch thickness. Season with salt, pepper, and garlic powder. Cook 2-3 minutes per side until browned and cooked through. Break into bite-sized pieces.
03 - Distribute shredded lettuce evenly among 4 bowls. Arrange cherry tomatoes, red onion slices, pickles, and crumbled bacon on top of lettuce.
04 - Place cooked beef over vegetable base in each bowl. Sprinkle shredded cheddar cheese evenly across all servings while beef is still hot.
05 - Drizzle Smash Sauce generously over each bowl. Garnish with fresh chives and sesame seeds. Serve immediately while warm.
# Expert Tips:
01 -
- Every single bite hits all the burger flavor notes without the mess of trying to eat something towering and unstable
- The beef gets those crispy edges like restaurant smash burgers but comes together in literally 15 minutes
- You can customize each bowl so the pickle hater and the pickle obsessive both get exactly what they want
02 -
- The beef will keep cooking for about a minute after you take it off the heat, so pull it slightly before you think it's done
- Don't overcrowd your pan or the beef will steam instead of getting that crispy crust we're all here for
- The sauce needs at least 10 minutes in the fridge or it just tastes like ingredients that met 5 seconds ago
03 -
- Use a cast iron skillet if you have one, it holds heat better and creates the most incredible crust
- Pat your beef really dry with paper towels before seasoning, moisture is the enemy of crispy edges