Smash Burger Bowl (Printable)

Crispy smashed beef patties served over mixed greens with fresh vegetables, tangy pickles, and homemade special sauce for a low-carb twist on burger night.

# What You Need:

→ Beef Patties

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→ Salad Base

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→ Toppings

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→ Smash Sauce

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# How To Cook:

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 to allow flavors to meld.
02 - Place a large skillet or griddle over medium-high heat and allow it to get thoroughly hot.
03 - Divide the ground beef into 8 equal portions and roll into balls. Season generously with kosher salt and freshly ground black pepper on all sides.
04 - Place beef balls on the hot skillet. Press each ball firmly with a heavy spatula to smash into thin, wide patties. Cook undisturbed for 2-3 minutes until a deep brown crust forms. Flip and cook 1-2 minutes longer for medium doneness. Remove to a plate.
05 - Distribute mixed greens evenly among four serving bowls. Arrange cherry tomatoes, red onion slices, dill pickles, and avocado on top of each bed of greens.
06 - Place two crispy smash patties on each salad bowl, allowing them to rest slightly on the greens.
07 - Drizzle each bowl with prepared smash sauce, sprinkle with shredded cheddar cheese and crispy fried onions. Serve immediately while patties are still warm.

# Expert Tips:

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  • You get that addictive smash burger crunch without the bun coma
  • The homemade sauce takes about 45 seconds and lives in your fridge forever
  • Customize it however you want, still tastes like a cheat meal
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  • Don't crowd your pan or you'll steam the beef instead of smashing it. Work in batches if necessary
  • The sauce needs at least 15 minutes in the fridge to let the flavors marry. Overnight is even better
  • Warm patties over cold greens is the point. Don't let anyone tell you to cool the beef first
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  • A heavy metal spatula is your best friend for the smashing step. Anything flimsy and you'll regret it
  • Let your sauce sit in the fridge while you cook. The flavors need that time to get acquainted

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