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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 iceberg lettuce. A deconstructed smash burger in a wide bowl that stays low carb while delivering classic burger flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill special sauce 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground beef smash patties
  • 1.5 lb ground beef (80/20) Use 80/20 for juicy, crispy lacy edges.
  • 0.5 Salt and black pepper Season the beef balls generously.
  • 4 count American cheese American cheese slices for melty coverage.
Bowl toppings
  • 4 cup shredded iceberg lettuce Shred or buy pre-shredded.
  • 1 cup cherry tomatoes, halved Halved for bite-sized bursts.
  • 0.5 cup dill pickle chips For tang and crunch on top.
  • 0.5 cup white onion, finely diced Finely diced so it distributes evenly.
Special sauce
  • 0.5 cup mayonnaise Creamy base.
  • 2 tbsp ketchup Adds classic burger tang.
  • 1 tbsp yellow mustard For the mustard kick.
  • 2 tbsp pickle relish Boosts pickle flavor.
  • 1 tsp garlic powder Savory depth without extra prep.
  • 1 tsp white vinegar Brightens the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Make the special sauce
  1. Whisk mayonnaise, ketchup, yellow mustard, pickle relish, garlic powder, and white vinegar together until smooth.
  2. Refrigerate the sauce for 10 minutes so the flavors meld.
Smash and cook the beef
  1. Divide the ground beef into 8 loose balls, then season all over with salt and black pepper.
  2. Heat a cast iron skillet over high heat until smoking.
  3. Add the beef balls to the skillet and smash flat immediately with a spatula.
  4. Cook for 2 minutes, until the edges are lacy and brown.
  5. Flip the patties, then add American cheese to 4 patties so it starts to melt.
  6. Stack two patties per serving (cheese side in the stack) to create thick, melty crumbles.
Assemble and serve
  1. Divide the shredded iceberg lettuce among four wide bowls.
  2. Top each bowl with the smashed beef patties, then add cherry tomatoes, dill pickle chips, and diced onion.
  3. Drizzle generously with special sauce and serve immediately.

Notes

Pro tip: Smash right after the beef hits the hot skillet so you get maximum lacy, crispy edges. Store leftover special sauce in the fridge for up to 5 days; refrigerate cooked beef in an airtight container for up to 3 days, but assemble bowls fresh for best texture (lettuce and pickles will soften). Freezing is not recommended for the assembled bowls, and you can use Greek yogurt mayo as a lower-fat swap in the sauce if desired.