Description
A high-protein smash burger bowl with crispy potatoes, smashed beef, fresh lettuce, pickles, cheddar, and a creamy special burger sauce.
Ingredients
Scale
- 1.5 lbs grass-fed ground beef (80/20 or 90/10)
- 3 large Yukon Gold potatoes, cubed
- 2 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 large yellow onion, sliced
- 4 cups shredded iceberg lettuce
- 1/2 cup dill pickle slices
- 1/2 cup sharp cheddar cheese
- 1/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp sugar-free ketchup
- 1 tbsp dill pickle juice
- Salt and black pepper to taste
- Fresh chopped chives for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread potatoes on a baking sheet and roast 25–30 minutes until golden and crispy.
- Whisk mayonnaise, mustard, ketchup, and pickle juice to make the burger sauce. Chill.
- Sauté sliced onions in a hot cast-iron skillet until caramelized. Remove and set aside.
- Increase the heat and add ground beef in small mounds. Smash firmly with a spatula.
- Sear undisturbed 2–3 minutes to create a dark crust, then flip and crumble into crispy pieces.
- Season the beef with salt and pepper while cooking until fully browned.
- Assemble bowls with roasted potatoes as the base and shredded lettuce on top.
- Add smashed beef, caramelized onions, pickles, and cheddar cheese.
- Drizzle generously with burger sauce and garnish with fresh chives. Serve hot.
Notes
For low-carb, replace potatoes with roasted cauliflower. Store components separately for meal prep and reheat beef and potatoes in air fryer for best texture. Sauce keeps in fridge up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg