Smash Burger Bowl (Printable)

Deconstructed burger experience with juicy beef, crisp veggies, and homemade smash sauce in a convenient bowl format.

# What You'll Need:

→ Beef

01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder

→ Vegetables & Greens

05 - 4 cups shredded iceberg lettuce
06 - 1 cup cherry tomatoes, halved
07 - 1/2 cup red onion, thinly sliced
08 - 1 cup dill pickles, sliced

→ Toppings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup cooked bacon, crumbled

→ Smash Sauce

11 - 1/2 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

# How-To Steps:

01 - Whisk together mayonnaise, ketchup, mustard, pickle relish, smoked paprika, vinegar, and pepper in a small bowl. Refrigerate until ready to use.
02 - Heat a large skillet or griddle over medium-high heat. Divide ground beef into 4 equal portions, place on hot surface, and press firmly to flatten to 1/2-inch thickness. Season with salt, pepper, and garlic powder. Cook for 2-3 minutes per side until browned and cooked through. Break into bite-sized pieces.
03 - Divide shredded iceberg lettuce evenly among 4 bowls. Arrange cherry tomatoes, red onion slices, pickles, and crumbled bacon on top of lettuce.
04 - Distribute cooked beef pieces evenly across each bowl. Sprinkle shredded cheddar cheese over the warm beef to allow melting.
05 - Drizzle Smash Sauce generously over each bowl. Garnish with chopped chives or green onions and sesame seeds. Serve immediately while beef is warm.

# Expert Tips:

01 -
  • All the burger satisfaction without the bun fatigue halfway through
  • The beef gets perfectly crisp edges in the skillet, creating those little flavor bombs that make smash burgers legendary
  • Everything stays in neat layers so each forkful hits all the right notes
02 -
  • Let the skillet get properly hot before adding the beef or you will not get those coveted crispy edges
  • Season the beef right after it hits the pan, waiting until it flips means the seasoning falls off
  • The sauce can be made up to three days ahead and keeps beautifully in the fridge
03 -
  • Use a cast iron skillet if you have one, it holds heat better and creates the best crust
  • Warm your bowls in the oven for a few minutes before serving, it keeps everything hotter longer

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