Loaded Smash Burger Bowls (Print Version)
Smashed beef and crispy potatoes topped with fresh veggies and creamy special sauce in a hearty bowl.
# 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 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 Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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 into a smashed disk.
04 - Drizzle the smashed potatoes generously with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Roast for 18–22 minutes until golden and crispy, flipping halfway through for even browning.
05 - While the potatoes roast, season the ground beef with salt, black 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 cast-iron skillet or flat griddle over medium-high heat. Place the beef balls onto the hot surface and smash each one firmly with a sturdy spatula to flatten. Cook for 2–3 minutes per side until a deep golden crust forms and the patties are 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, and paprika until smooth and well combined. Adjust salt and pepper to taste.
08 - Divide the crispy smashed potatoes among 4 bowls. Layer each with shredded lettuce, diced tomato, red onion slices, pickles, and shredded cheddar cheese. Crumble or slice the cooked burger patties over the top. Drizzle generously with special sauce and serve immediately while hot.
# Expert Advice:
01 -
- The special sauce is the kind of condiment you will start putting on everything from fries to scrambled eggs.
- Crispy potatoes at the bottom of the bowl soak up juices and sauce in a way no bun ever could.
- It scales effortlessly for weeknight dinners or casual gatherings where everyone customizes their own bowl.
02 -
- Do not skip flipping the potatoes halfway through roasting or you will end up with one soggy side that undermines all your effort.
- The beef balls must hit a genuinely hot pan before you smash them or you will never achieve that signature caramelized crust.
- Make the special sauce first and let it sit in the fridge so the flavors marry while you cook everything else.
03 -
- Press the potatoes firmly enough that they almost shatter at the edges because those ragged bits are the crispiest part.
- Let the beef balls sit untouched for a full minute after smashing before you even think about flipping so the crust has time to develop.