Smash Burger Bowl with Crispy Roasted Potatoes and Special Sauce
By Leah Okonkwo
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
I make this smash burger bowl when I want burger flavors without a bun, with dark-seared beef and melted cheddar over roasted potatoes, then cold iceberg lettuce and thick special sauce on top, so hot and cold parts meet in the same forkful (the potatoes catch the sauce).
Dry the potato cubes well, then give them room on a large baking sheet, and I use the biggest sheet pan I have because the cubes need space around the edges. They should come out deep golden-brown outside, with a soft center that takes on the sauce without falling apart.
The beef needs a very hot cast-iron skillet and a few minutes left alone before you smash it into crumbles, and that first hard sear gives the meat its dark, crusty bits. I pull the skillet off the heat before adding the cheddar, then cover it long enough for the cheese to melt over the beef.
Build the bowls with lettuce and potatoes first, then add the beef and scatter on pickles and onion before spooning over sauce and sesame seeds. The sesame seeds are a small thing, but I always toast them in a dry pan for 2 minutes until they smell nutty. Serve the bowls on their own, or put vinegar-based coleslaw alongside them.
Why you'll love this recipe
- It has the burger-shop mix of seared beef, cheddar, pickles, and sauce, without buns or a grill.
- Four separate bowls make dinner easier when someone wants extra pickles or leaves the onion alone.
- The potato base makes it a full meal, and the sauce reaches all the way down into the bowl.
- Cast iron gives the beef dark edges while cheddar melts right over the hot crumbles.
- It works for lunch too, with cold toppings kept apart from the warm parts until you build a bowl.
Ingredients
- •1.5 lb Yukon Gold potatoes (cubed into 1/2-inch pieces)
- •2 tbsp avocado oil (or other high-heat oil)
- •sea salt (generous pinch)
- •1 tbsp oil (for searing the beef)
- •1 lb ground beef (80/20 blend preferred)
- •1 cup sharp yellow cheddar cheese (freshly shredded)
- •3 cups iceberg lettuce (finely shredded)
- •0.5 cup dill pickles (sliced into rounds)
- •0.25 cup red onion (finely diced)
- •1 tbsp white sesame seeds (toasted)
- •0.5 cup mayonnaise
- •2 tbsp ketchup
- •1 tbsp yellow mustard
- •1 tbsp sweet pickle relish
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the cubed potatoes completely dry, then toss them with 2 tbsp avocado oil and a generous pinch of sea salt on a large baking sheet.
- 2
Spread the potatoes in a single layer and roast for 25-30 minutes, tossing halfway through, until deep golden-brown and crisp.
- 3
Heat a large cast-iron skillet over high heat. Add 1 tbsp oil, then add the ground beef in large chunks and leave it undisturbed for 3-4 minutes until a dark sear forms.
- 4
Use a sturdy metal spatula to smash and break the beef into crumbles. Cook until well-seared and slightly charred, then turn off the heat, scatter the cheddar over the meat, and cover for 60 seconds.
- 5
Whisk the mayonnaise, ketchup, yellow mustard, and sweet pickle relish together for the special sauce.
- 6
Divide the shredded lettuce and roasted potatoes among four bowls. Top with the cheesy beef, dill pickles, red onion, special sauce, and toasted sesame seeds.
FAQ
Nutrition (per serving)
Calories
580
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