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Smash Burger Bowl

Smash burger bowl with crispy-edged smashed beef crumbles, melted American cheese, and a tangy special sauce drizzle over shredded lettuce. Built as a deconstructed smash burger bowl with bright pickles, diced onion, and quick assembly for a low-carb-style dinner.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Beef patties
  • 1.5 lb ground beef Use 80/20 for best browning and juicy crumbles.
  • 0.5 Salt and black pepper Season the beef balls before smashing.
  • 4 American cheese Use 4 slices; add after flipping so it melts and bonds.
Bowl toppings
  • 4 cup shredded iceberg lettuce Shred or buy pre-shredded; keep dry for crunch.
  • 1 cup cherry tomatoes Halve before assembling.
  • 0.5 cup dill pickle chips Drain lightly if very wet.
  • 0.5 cup white onion Finely dice for even bites.
For special sauce
  • 0.5 cup mayonnaise For creamy, tangy drizzle.
  • 2 tbsp ketchup Adds classic burger sweetness.
  • 1 tbsp yellow mustard Adds tang.
  • 2 tbsp pickle relish Gives relish-like texture.
  • 1 tsp garlic powder Seasoning for savory depth.
  • 1 tsp white vinegar Balances richness.

Equipment

  • 1 cast iron skillet

Method
 

Make the special sauce
  1. Whisk mayonnaise, ketchup, yellow mustard, pickle relish, garlic powder, and white vinegar until smooth, then refrigerate.
  2. Keep the sauce chilled while you cook the beef so it stays thick and spoonable.
Smash and cook the beef
  1. Divide ground beef into 8 loose balls and season with salt and black pepper.
  2. Heat a cast iron skillet over high heat until smoking, then add the beef balls and smash flat immediately with a spatula.
  3. Cook for 2 minutes until the edges are lacy and brown.
  4. Flip the patties, add American cheese to 4 patties, and stack two patties per serving so the cheese melts through.
Assemble the bowls
  1. Divide shredded iceberg lettuce among four bowls.
  2. Top each bowl with the smashed beef patties and cheese-stacked portions.
  3. Add halved cherry tomatoes, dill pickle chips, and finely diced white onion over the top.
  4. Drizzle generously with special sauce and serve immediately.

Notes

Pro tip: smear the spatula down right after each ball hits the skillet so you get maximum crisp, lacy edges. Refrigerate special sauce up to 4 days; assembled bowls are best eaten right away for crunch. Freezing isn’t recommended because lettuce and tomatoes soften. For a lower-calorie swap, use 90/10 ground beef and slightly reduce the sauce drizzle.