Smash Burger Bowl (Printable)
Crispy smashed beef patties over fresh greens with tangy pickles, tomatoes, avocado, and special sauce.
# What goes in:
→ Beef Patties
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 - Place a large skillet or griddle over medium-high heat and allow it to get thoroughly hot.
03 - Divide ground beef into 8 equal portions and roll into balls. Season generously with kosher salt and freshly ground black pepper.
04 - Place beef balls on the hot skillet. Using a heavy spatula, press each ball firmly to create thin, crispy patties. Cook undisturbed for 2-3 minutes until deeply browned and crispy. Flip and cook 1-2 minutes longer. Remove and set aside.
05 - Distribute mixed salad greens evenly among four serving bowls. Arrange cherry tomatoes, red onion, dill pickles, avocado slices, and shredded cheddar cheese on top of the greens.
06 - Place the crispy smashed beef patties over each vegetable bowl.
07 - Drizzle generously with prepared smash sauce and sprinkle with crispy fried onions. Serve immediately while patties are still warm.
# Expert Advice:
01 -
- You get that signature smash burger crunch in every single bite
- The sauce ties everything together like an old friend who always knows what to say
02 -
- Dont press down on the patties while theyre cooking, only at the start
- The skillet needs to be properly hot before the beef hits the surface
03 -
- 80/20 beef is worth the extra fat for proper crust formation
- Letting the sauce sit for 15 minutes before serving deepens the flavor