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Smash Burger Bowl

Smash burger bowl with crispy-edged smashed beef crumbles, melted yellow American cheese, and shredded iceberg lettuce piled into a wide bowl. Finished with dill pickles, diced onion, cherry tomatoes, and a quick special sauce drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
chill 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Smash burger
  • 1.5 lb ground beef Use 80/20 for best browning and juicy crumbles.
  • 0.25 Salt and black pepper Season to taste; keep it simple to let the beef and cheese stand out.
  • 4 American cheese slices American cheese melts fast for classic gooey edges.
  • 4 cup shredded iceberg lettuce Shred or buy pre-shredded; pack lightly into bowls.
  • 1 cup cherry tomatoes, halved Adds freshness and color; add right before serving.
  • 0.5 cup dill pickle chips For crunchy tang on top.
  • 0.5 cup white onion, finely diced A sharp bite against the rich sauce.
Special sauce
  • 0.5 cup mayonnaise Creamy base for the drizzle.
  • 2 tbsp ketchup Adds sweet-tang balance.
  • 1 tbsp yellow mustard Classic burger flavor profile.
  • 2 tbsp pickle relish Adds texture and extra pickle punch.
  • 1 tsp garlic powder Bold savory note without overpowering.
  • 1 tsp white vinegar Brightens the sauce for a tangy finish.

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. Refrigerate for 15 minutes so the flavors meld.
Smash and brown the beef
  1. Divide ground beef into 8 loose balls and season with salt and black pepper. Keep the balls loose so they spread into thin, lacy edges.
  2. Heat a cast iron skillet over high heat until smoking, then add the beef balls and smash flat immediately with a spatula. Cook for 2 minutes, until edges are lacy and brown.
  3. Flip the patties, then add a slice of American cheese to 4 patties. Cook for 1 to 2 minutes just until the cheese melts.
  4. Stack two patties per serving after melting, keeping the cheese layer in the stack. Repeat until you have enough patties for all bowls.
Assemble the burger bowls
  1. Divide shredded iceberg lettuce among four bowls. Arrange it as a base so the beef and toppings sit in distinct layers.
  2. Top each bowl with smash burger patties, then add cherry tomatoes, dill pickle chips, and diced onion. Keep the toppings piled so each bite gets a mix of textures.
  3. Drizzle generously with special sauce and serve immediately. Add extra sauce only if you want a heavier drizzle over the lettuce.

Notes

Pro tip: smash the beef right after it hits the smoking skillet so the edges go lacy and brown. Refrigerate the special sauce up to 4 days; store assembled bowls only 1 day for best crunch. Freezing isn’t recommended for the lettuce bowls. If you want a lower-sodium option, use no-salt seasoning and reduced-sodium mayonnaise and relish for a similar flavor profile.