Smash Burger Bowl with Special Sauce
Chopped smashed beef patties over roasted potatoes with lettuce, tomato, pickles and burger sauce.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Smashing a ball of beef thin on a very hot surface creates a lacy, dark crust that's the whole point of a smash burger. Here the patties are chopped and piled over crisp potatoes with all the usual burger toppings and a lighter version of the classic sauce.
Why this recipe works
Smashing the beef against hot iron maximizes contact, so the meat browns deeply in two minutes. The cold, crisp toppings contrast with the hot beef and potatoes the way they do on a burger.
Ingredient notes
90% lean beef gives good flavor with less grease than 80%. Smash only once, right after the beef hits the pan; pressing later squeezes out juice.
Common mistakes
- Overworking the beef balls, which makes the patties dense.
- Smashing in a pan that isn't hot enough, which leaves the beef gray.
What to serve with it
Diced onion or sliced pickled jalapeños.
Meal prep
Store lettuce, tomato and sauce separately; reheat only the beef and potatoes.
More bowls like this
Cooking tips
Put a piece of parchment between the spatula and beef to keep it from sticking. Ventilate the kitchen; a very hot dry pan smokes.
Swaps and variations
Use ground turkey and cook to 165°F (74°C). Add a slice of American cheese to each patty in the last 30 seconds.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat beef and potatoes until hot (165°F / 74°C).
Recipe
Smash Burger Bowl with Special Sauce
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the potatoes
- For the burger sauce
- For the patties and bowls
You’ll need: rimmed sheet pan; cast-iron skillet or griddle; sturdy metal spatula; small bowl; instant-read thermometer
Method
-
Heat the oven to 450°F (230°C). Toss the potatoes with the olive oil and 1/2 teaspoon salt and roast 25 to 30 minutes, turning once, until crisp.
-
Stir together the yogurt, ketchup, mustard and chopped pickles for the sauce.
-
Heat a dry cast-iron skillet over high heat for 3 minutes. Place 2 or 3 beef balls in the pan and immediately smash each very thin with a sturdy spatula. Season with salt and pepper.
-
Cook 2 minutes without moving, until the edges are dark and crisp. Scrape under each patty, flip and cook 1 minute more, until no pink remains and the beef reaches 160°F (71°C). Repeat with the rest.
-
Chop the patties into bite-size pieces.
-
Divide the lettuce among 4 bowls, add the potatoes, beef, tomatoes and pickle slices, and drizzle with the burger sauce.
Questions
Is the sauce like Big Mac sauce?
It's similar in style: tangy, creamy and slightly sweet, but made with yogurt.
Can I use frozen fries?
Yes. Bake according to the package instead of roasting potatoes.
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