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Smash Burger Bowl

Smash burger bowl with crispy-edged crumbled patties over shredded iceberg lettuce, topped with pickles, tomato, cheddar, and a tangy special sauce. Fast skillet smash method turns 80/20 ground beef into browned, crunchy edges that hold up in a deconstructed burger bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Ground beef patties
  • 1.5 lb ground beef Use 80/20.
  • salt and pepper To taste.
  • 1 tsp garlic powder For seasoning patties.
Cheeseburger toppings
  • 4 count American cheese slices 4 slices, for melting on patties.
  • 4 cup shredded iceberg lettuce Shred if needed; use for bowl base.
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, diced
  • Dill pickle slices Enough for even coverage.
  • 1 cup shredded cheddar For topping.
Smash Burger Sauce
  • 0.5 cup mayo
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp relish
  • 1 tsp garlic powder
  • salt and pepper To taste for sauce.

Equipment

  • 1 cast iron skillet

Method
 

Make the smash burger sauce
  1. Mix mayo, ketchup, yellow mustard, relish, 1 tsp garlic powder, and salt and pepper until smooth, then refrigerate while you cook the beef.
Smash the patties
  1. Season the ground beef with salt, pepper, and 1 tsp garlic powder, then divide into 8 balls.
  2. Heat a cast iron skillet over high heat until very hot, add the beef balls, and immediately smash flat with a spatula.
  3. Cook the patties for 2 minutes until the edges are crispy.
  4. Flip the patties, lay American cheese on top, and cook for 1 more minute until the cheese melts.
  5. Repeat with remaining batches, then break the cooked patties into rough pieces.
Assemble the burger bowls
  1. Layer shredded iceberg lettuce in bowls, then top with cherry tomatoes, diced red onion, and dill pickle slices.
  2. Add the crumbled smash patties over the toppings and sprinkle with shredded cheddar.
  3. Drizzle generously with smash burger sauce and serve right away.

Notes

Pro tip: smashing right after the patties hit the hot skillet is what creates the crispy edges—avoid moving them for the first 2 minutes. Store assembled components separately in airtight containers in the fridge up to 3 days; rewarm beef in a skillet for 2–3 minutes and assemble fresh. Freezing is not recommended for best texture. For a lower-fat option, use 90/10 or 93/7 ground beef (crisping will be slightly less pronounced).