Smash Burger Bowls (Printable Version)
All the flavors of a smash burger in a hearty bowl with crispy potatoes, fresh toppings, and creamy sauce.
# What You Need:
→ Crispy Smashed Potatoes
01 - 1 ½ lbs baby Yukon Gold potatoes
02 - 2 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1 tsp smoked paprika
05 - Salt and freshly ground black pepper, to taste
→ Smash Burger Beef
06 - 1 lb ground beef (80/20 blend preferred)
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 1 tsp Worcestershire sauce
→ Special Sauce
10 - ⅓ cup mayonnaise
11 - 2 tbsp ketchup
12 - 1 tbsp yellow mustard
13 - 2 tsp pickled relish
14 - 1 tsp apple cider vinegar
15 - ½ tsp garlic powder
16 - ½ tsp onion powder
17 - Pinch of paprika
18 - Salt and pepper, to taste
→ Bowl Toppings
19 - 1 cup shredded iceberg lettuce
20 - 1 large tomato, diced
21 - ½ small red onion, thinly sliced
22 - 1 cup shredded cheddar cheese
23 - Dill pickle slices (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Bring a large pot of salted water to a rolling boil. Add the baby potatoes and cook for 12–15 minutes until fork-tender. Drain well and let cool slightly. Place the potatoes on the prepared baking sheet and, using a flat spatula or the bottom of a glass, gently press each potato to flatten and smash it.
03 - Drizzle the smashed potatoes with olive oil and season evenly with garlic powder, smoked paprika, salt, and black pepper. Roast in the oven for 18–22 minutes until golden brown and crispy, flipping halfway through for even browning.
04 - While the potatoes roast, season the ground beef with salt, black pepper, and Worcestershire sauce. Gently mix and form into 4 equal, loosely packed balls. Avoid overworking the meat to keep it tender.
05 - Heat a large skillet or griddle over medium-high heat. Working in batches if needed, place the beef balls onto the hot surface and immediately smash firmly with a spatula to flatten into thin patties. Cook for 2–3 minutes per side until deeply browned and cooked through. Remove and set aside.
06 - In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickled relish, apple cider vinegar, garlic powder, onion powder, and a pinch of paprika until smooth and well combined. Season with salt and pepper to taste.
07 - Divide the crispy roasted potatoes among 4 serving bowls. Top each bowl with shredded lettuce, diced tomato, sliced red onion, and pickle slices. Crumble or slice the cooked burger patties over the top and add shredded cheddar cheese. Drizzle generously with the special sauce.
08 - Serve immediately while hot and enjoy.
# Expert Tips:
01 -
- Everything you worship about a smash burger but in bowl form, which somehow makes it acceptable to eat on a Wednesday without guilt.
- The special sauce is the kind of condiment you will start putting on everything from fries to roasted vegetables.
- Crispy smashed potatoes replace the bun so ingeniously you will wonder why every burger doesnt come this way.
02 -
- Do not skip the flipping step on the potatoes because one side will burn while the other stays pale and soggy, which I learned the hard way on my first attempt.
- Press the beef balls onto a dry ungreased pan so the Maillard reaction can actually happen and create that essential crust.
- Assemble the bowls right before serving because the special sauce will soften the potato crunch if left sitting too long.
03 -
- Use a sturdy metal spatula for smashing the beef and press down firmly in one confident motion rather than gingerly easing into it, because hesitation leads to uneven patties.
- Let the special sauce sit in the fridge for at least 30 minutes before serving so the flavors marry into something far greater than the sum of its parts.