Loaded Smash Burger Bowls (Printable version)
All the classic burger flavors in a bowl with crispy smashed potatoes, juicy beef, and a creamy tangy sauce.
# What you 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 preferred)
07 - 1 tsp 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)
# How To:
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 Yukon Gold 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. Remove from the oven and set aside.
05 - While the potatoes roast, combine the ground beef with salt, black pepper, and Worcestershire sauce in a mixing bowl. Gently mix and form into 4 equal, loosely packed balls. Avoid overworking the meat to keep it tender.
06 - Heat a large cast-iron skillet or flat griddle over medium-high heat. Working in batches if needed, place the beef balls onto the hot surface and immediately smash firmly with a sturdy spatula to flatten into thin patties. Cook for 2–3 minutes per side until a deep golden crust forms and the meat is cooked through. Set aside.
07 - In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickled relish, apple cider vinegar, garlic powder, onion powder, and a pinch of paprika until smooth and well combined. Adjust salt and pepper to taste.
08 - Divide the crispy smashed potatoes among 4 serving bowls. Layer each bowl with shredded iceberg lettuce, diced tomato, thinly sliced red onion, and dill pickle slices. Crumble or slice the cooked burger patties over the top, then add shredded cheddar cheese. Finish with a generous drizzle of special sauce.
09 - Serve immediately while hot. Offer extra special sauce and pickles on the side if desired.
# Expert Advice:
01 -
- The special sauce is the kind of condiment you will start putting on everything from fries to scrambled eggs by Thursday.
- Smashed potatoes get impossibly crispy edges while staying fluffy inside, which is basically kitchen magic with almost zero effort.
- Building bowls means everyone at the table can customize their own, so picky eaters and adventurous ones leave equally happy.
02 -
- Your skillet needs to be fully preheated before the beef touches it because a cold pan means gray steamed meat instead of a gorgeous brown crust.
- Do not skip flipping the potatoes halfway through roasting because the underside will steam instead of crisping if left untouched.
03 -
- Use a sturdy metal spatula and press down on the beef balls with confident, even pressure so you get uniform thickness and maximum crust contact.
- Shred your own cheese instead of buying pre shredded because those anti caking additives prevent it from melting into those gorgeous, gooey pools over the hot beef.