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Smash Burger Bowl

Smash burger bowl with crispy-edged beef patties crumbled over shredded iceberg lettuce, pickles, tomato, onion, and melty American cheese. A quick smashburger recipe finished with a tangy secret sauce for an easy, low-carb-ish dinner bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

ground beef (80/20)
  • 1.5 lb ground beef (80/20)
  • 0.25 salt and pepper to taste
  • 1 tsp garlic powder
cheese
  • 4 American cheese
  • 1 cup shredded cheddar
bowl toppings
  • 4 cup shredded iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, diced
  • Dill pickle slices
Smash Burger Sauce
  • 0.5 cup mayo
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp relish
  • 1 tsp garlic powder
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the smash burger sauce
  1. Mix mayo, ketchup, yellow mustard, relish, garlic powder, and salt and pepper to taste in a bowl, stirring until smooth. Refrigerate to let the flavors meld.
Smash and cook the patties
  1. Season the ground beef with salt and pepper to taste and garlic powder, then divide into 8 balls. Keep them in an even layer so they smash quickly.
  2. Heat a cast iron skillet over high heat until very hot, then add the beef balls. Smash flat with a spatula immediately and cook 2 minutes until edges are crispy.
  3. Flip the patties, lay American cheese on top, and cook 1 more minute until the cheese melts. Repeat in batches so each smash gets crisp edges.
  4. Transfer the cooked patties to a board and break them into rough pieces. This creates the crumbled texture for the bowl.
Assemble the smash burger bowls
  1. Add shredded iceberg lettuce to 4 bowls and top with cherry tomatoes, red onion, and dill pickle slices. Distribute evenly so every bite has toppings.
  2. Top each bowl with the smashed beef pieces and shredded cheddar, then drizzle generously with smash burger sauce. Serve immediately while the beef is hot.

Notes

Pro tip: Smash right after the beef hits the hot skillet for the best crisp edges, and cook in batches to avoid steaming. Refrigerate leftover sauce and toppings separately for up to 3 days; reheat beef and keep lettuce crisp. Freezing is not recommended for assembled bowls. For a lower-carb swap, use extra pickles and mustard over additional cheese and keep the lettuce-to-toppings ratio high.