Loaded Smash Burger Bowls (Print Version)
Smashed beef and crispy potatoes topped with cheddar, pickles, and a creamy tangy sauce in one satisfying bowl.
# 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)
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 sweet pickle relish
14 - 1 tsp apple cider vinegar
15 - ½ tsp garlic powder
16 - ½ tsp onion powder
17 - Pinch of smoked 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 sharp cheddar cheese
23 - Dill pickle slices, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Bring a large pot of generously 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 heavy glass, press each potato firmly to flatten it. Drizzle with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and pepper.
04 - Roast the smashed potatoes for 18–22 minutes, flipping halfway through, until deeply golden and crisp on the edges. Remove from the oven and set aside.
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, being careful not to overwork the meat.
06 - Heat a large cast-iron skillet or flat griddle over medium-high heat until smoking. Working in batches if needed, place beef balls onto the hot surface and smash firmly with a sturdy spatula to flatten into thin patties. Cook 2–3 minutes per side until a deep brown crust forms and the meat is cooked through. Remove and set aside.
07 - In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, pickle relish, apple cider vinegar, garlic powder, onion powder, and paprika until smooth. Season with salt and pepper to taste.
08 - Divide the crispy smashed potatoes among 4 bowls. Layer each with shredded lettuce, diced tomato, red onion slices, pickle chips, and shredded cheddar. Crumble or slice the burger patties over each bowl and drizzle generously with the special sauce.
09 - Serve immediately while the potatoes and burgers are still hot.
# Expert Tips:
01 -
- Everything you love about a smash burger without the mess of eating one upside down over your shirt.
- The special sauce is the kind of thing you will start putting on everything from fries to roasted vegetables.
- Crispy smashed potatoes double as both a base and a vehicle for scooping up every last bit of flavor.
02 -
- Do not skip flipping the potatoes halfway through roasting or one side will burn while the other stays pale and soft.
- Smashing the beef onto a pan that is not fully preheated results in steamed meat instead of that beautiful caramelized crust.
03 -
- Use a heavy flat spatula and press down with confident even pressure when smashing the beef because hesitation leads to uneven patties that cook poorly.
- Let the special sauce sit in the refrigerator for at least 15 minutes before serving because the dried herbs and powders need time to hydrate and bloom.