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Smash Burger Bowl

Smash burger bowl with crispy-edged smashed beef crumbles, melted American cheese, and shredded iceberg lettuce topped with dill pickles and a tangy special sauce drizzle. A deconstructed smash burger in a wide bowl—fast, low carb-friendly, and loaded with classic burger flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
refrigerate 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef (80/20)
seasoning
  • 1 Salt and black pepper
cheese
  • 4 American cheese slices
lettuce and toppings
  • 4 cup shredded iceberg lettuce
  • 1 cup cherry tomatoes, halved
  • 0.5 cup dill pickle chips
  • 0.5 cup white onion, finely diced
special sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 2 tbsp pickle relish
  • 1 tsp garlic powder
  • 1 tsp white vinegar

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. Cover and refrigerate for 10 minutes so the flavors meld.
Smash and cook the beef
  1. Divide the ground beef into 8 loose balls and season all sides with salt and black pepper. Keep the balls loosely shaped so they smash outward easily.
  2. Heat a cast iron skillet over high heat until smoking, then add the beef balls. Smash flat immediately with a spatula and cook for 2 minutes until edges look lacy and brown.
  3. Flip the patties, then add a slice of American cheese to 4 patties and cook until the cheese melts. Stack two patties per serving once the cheese is melted.
Assemble the bowls
  1. Divide shredded iceberg lettuce among four wide bowls. Spread it into an even layer so toppings land without spilling.
  2. Top each bowl with the smashed beef patties. Add cherry tomatoes, dill pickle chips, and diced onion over the beef.
  3. Drizzle generously with the special sauce and serve immediately. The cheese should still look glossy and melted over the hot beef.

Notes

Pro tip: Use 80/20 ground beef and press immediately after the balls hit the pan—this is what creates the crispy, lacy edges. Refrigerate leftover special sauce up to 5 days; leftover assembled bowls are best within 1 day, and the beef can be frozen up to 2 months for quick reheat. For a lower-calorie swap, use light mayonnaise in the special sauce while keeping the same relish and mustard balance.