Loaded Smash Burger Bowls (Printer-Friendly)
All the flavors of a classic smash burger in a hearty bowl with crispy potatoes and creamy special sauce.
# What You'll Need:
→ Crispy Potatoes
01 - 1 ½ 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
→ 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 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 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 season with garlic powder, smoked paprika, salt, and pepper.
04 - Roast the smashed potatoes for 18–22 minutes until golden brown and crispy, flipping halfway through for even browning.
05 - While the potatoes roast, season ground beef with salt, pepper, and Worcestershire sauce. Mix gently and form into 4 equal, loosely packed balls.
06 - Heat a large skillet or griddle over medium-high heat. Working in batches, place beef balls onto the hot surface and smash firmly with a spatula to flatten. Cook 2–3 minutes per side until deeply browned and cooked through. Set aside.
07 - In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, pickled relish, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
08 - Divide the crispy potatoes among 4 bowls. Top each with shredded lettuce, diced tomato, red onion slices, pickles, and shredded cheddar cheese. Crumble or slice the cooked burger patties over each bowl and drizzle generously with special sauce.
09 - Serve immediately while hot and enjoy.
# Expert Advice:
01 -
- That special sauce tastes like the one from your favorite burger joint, and now you can make it whenever the craving hits.
- Crispy smashed potatoes give you all the satisfaction of fries without deep frying.
02 -
- Do not press the potatoes too aggressively or they will turn into mashed potato mush instead of crispy disks with frilly edges.
- The burger patties cook fast once smashed, so have everything else ready before they hit the pan or you will burn them while chasing toppings.
03 -
- Heat your skillet for at least 3 minutes before the meat goes in, because a cold pan is the enemy of a proper smash burger crust.
- Make the sauce first and let it sit in the fridge while you cook everything else so the flavors meld into something far better than the sum of its parts.