Smash Burger Bowl (Printable version)

Crispy smashed beef patties over fresh greens with pickles, tomatoes, avocado, and creamy 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
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.
02 - Heat a large skillet or griddle over medium-high heat until hot.
03 - Divide ground beef into 8 equal balls. Season each ball generously with salt and pepper.
04 - Place beef balls onto the hot skillet. Press each ball down firmly with a spatula to smash into thin patties. Cook undisturbed for 2–3 minutes until the edges are crispy and well-browned. Flip patties and cook an additional 1–2 minutes. Remove from heat.
05 - Arrange salad greens evenly across four bowls. Top each bowl with cherry tomatoes, red onion, pickles, avocado, and shredded cheddar cheese.
06 - Distribute the cooked burger patties over each bowl. Drizzle with prepared smash sauce and sprinkle with crispy fried onions if desired. Serve immediately.

# Expert Advice:

01 -
  • You get every single element of a perfect burger experience, deconstructed into something you can eat with a fork and zero guilt
  • The smash sauce takes literally two minutes and will live in your refrigerator forever after
02 -
  • Do not overcrowd the pan when smashing patties or the temperature will drop and you will lose the crispiness
  • Let the skillet get properly hot before adding the first patty
03 -
  • A heavy, flat metal spatula is your best friend for smashing
  • Season right before cooking, not ahead, to keep the meat juicy

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