Smash Burger Bowl

Name: Smash Burger Bowl
Total time: 15 min
Yield: 1 serving
Ingredients: 170g (6 oz) lean ground beef, 90%; 40g (1/3 cup) cheddar, sliced or grated; 60g (1.5 cups) iceberg lettuce, shredded; 60g (1) tomato, diced; 30g (5-6 slices) pickles; 40g (2.5 tbsp) Greek yogurt, 0%; 1 tsp yellow mustard, 1/2 tsp smoked paprika; 1/2 tsp flaky salt, 1/4 tsp black pepper

SERVES 1 · 15 MIN · ONE PAN

Make

Portion kcal

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505
CALORIES: 49g
PROTEIN: 8g
CARBS: 31g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

170g (6 oz) lean ground beef, 90%
40g (1/3 cup) cheddar, sliced or grated
60g (1.5 cups) iceberg lettuce, shredded
60g (1) tomato, diced
30g (5-6 slices) pickles
40g (2.5 tbsp) Greek yogurt, 0%
1 tsp yellow mustard, 1/2 tsp smoked paprika
1/2 tsp flaky salt, 1/4 tsp black pepper

8 ingredients, each with the gram weight the macros above were computed from.

Method

Divide the beef into two loose balls. Do not compress them - the less you handle mince, the more tender the patty.
Stir the yogurt with the mustard and paprika to make the sauce and set it aside.
Heat the skillet over high for 3 min with no oil at all. Lean beef renders enough of its own and cast iron needs to be properly hot.
Drop the balls in with space between them and smash each flat HARD with the spatula, to about 1cm / 1/2in. Do it immediately, in one motion.
Leave them completely alone for 2 min. The crust is forming and pressing again would squeeze it out.
Season the top, flip once, lay the cheddar on and cook 1 min more, to 71C / 160F for ground beef.
Build the bowl: lettuce, tomato and pickles first, patties on top, sauce over everything.

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Tip: smash once, immediately, then never touch it again. Pressing a second time later just forces out the juice and stops the crust forming.

EquipmentCast iron or heavy skillet, stiff metal spatula

KitCast iron skillet Metal turner

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsEat the patties fresh - a smash burger is 90% crust and it softens within the hour. Prep the salad base and sauce up to 3 days ahead.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.