Savory Smash Burger Bowl
A delicious low-carb alternative to traditional smash burgers, this bowl features crispy roasted potatoes (or brown rice), smashed beef patties, melted cheese, and tangy pickles over a bed of fresh greens.
Ingredients
For the Base
- 3 medium red potatoes Can substitute with cooked brown rice for a gluten-free option.
- 1 cup lettuce or mixed greens Provides freshness and crunch.
For the Beef
- 1 lb ground beef Choose 85-90% lean for best flavor and browning.
- 1 cup onions, thinly sliced Caramelize for best flavor.
- 1 cup shredded cheese Colby Jack or pepper jack recommended.
For the Sauce
- 1/2 cup mayonnaise Adjust for creaminess.
- 2 tbsp ketchup Low-sugar if desired.
- 1 tbsp mustard Dijon works nicely.
For Seasoning and Toppings
- 1 tbsp Cajun seasoning Adjust to taste.
- 1/2 cup pickles, sliced Adds crunch and acid.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Cube the red potatoes into 3/4-inch pieces, toss with 1 tbsp oil, a pinch of salt, and roast for about 20–25 minutes until fork-tender and golden at the edges.
- While potatoes roast, heat 1 tbsp oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Stir occasionally for 12–18 minutes until deep golden and sweet. Remove and set aside.
- In a small bowl, mix 1/2 cup mayo, 2 tbsp ketchup, and 1 tbsp Dijon mustard to make the sauce. Taste and adjust—add a little hot sauce if desired.
- Divide the 1 lb ground beef into 4 equal portions and season each lightly with salt, pepper, and 1 tbsp Cajun seasoning.
Cooking
- Heat a heavy skillet or griddle over medium-high until very hot. Add a thin film of oil.
- Place 1 portion of beef, press flat with a spatula to form a thin patty (about 1/4 inch). Cook 2–3 minutes without moving until edges brown and crust forms. Flip once and cook for 1 more minute. Repeat for remaining portions.
Assembly
- Divide roasted potatoes or rice among bowls. Top with smashed patties, caramelized onions, shredded cheese (allow a minute for melt), pickles, and lettuce.
- Finish with a drizzle of the prepared sauce.
Notes
For storage, refrigerate in an airtight container within 2 hours of cooking for 3–4 days. For longer storage, freeze components separately for up to 3 months.