Loaded Smash Burger Bowls (Printable Version)
Smash burger flavors in a hearty bowl with crispy potatoes, fresh toppings, and creamy special sauce.
# What You'll Need:
→ Crispy Smashed Potatoes
01 - 1½ 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)
07 - 1 tsp kosher 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.
03 - Arrange the boiled potatoes on the prepared baking sheet. Using a flat spatula or the bottom of a glass, gently press each potato to flatten it. Drizzle with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper.
04 - Roast the smashed potatoes for 18–22 minutes, flipping halfway through, until golden brown and crispy on the edges.
05 - While the potatoes roast, season the ground beef with salt, pepper, and Worcestershire sauce. Mix gently and form into 4 equal, loosely packed balls. Avoid overworking the meat to keep it tender.
06 - Heat a large skillet or griddle over medium-high heat. Place the beef balls onto the hot surface and 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.
07 - In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickled relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt and pepper to taste until smooth and well combined.
08 - Divide the crispy smashed potatoes among 4 bowls. Layer each with shredded lettuce, diced tomato, sliced red onion, dill pickles, and shredded cheddar cheese. Crumble or slice the cooked burger patties over the top. Drizzle generously with special sauce.
09 - Serve immediately while hot and enjoy.
# Expert Hints:
01 -
- The crispy smashed potatoes give you all the satisfaction of burger fries without the deep fryer mess.
- That special sauce is the kind of thing you will start putting on everything from eggs to roasted vegetables.
- Bowl format means everyone can customize their own, which ends dinner table arguments before they start.
02 -
- The skillet must be screaming hot before the beef touches it or you will steam the meat instead of getting that beautiful dark crust.
- Do not move the patties around while they cook, let the maillard reaction do its work undisturbed.
- Leftover special sauce keeps in the fridge for a week and you will absolutely want it on sandwiches, roasted potatoes, or eaten off a spoon at midnight.
03 -
- Resist the urge to press down on the patties while they cook because every press squeezes out the juices that keep the meat tender.
- Assemble the bowls right before eating so the potatoes stay crunchy and the lettuce stays cold against the hot beef.