I still remember the first time I turned a classic smash burger into a bowl — all the charred, beefy flavor without the mess of buns. This Smash Burger Bowl takes ground beef, crisp veggies, and a tangy burger-style sauce and layers them into a fast, satisfying meal. It’s perfect when you want the comfort of a burger but crave something lighter, faster to assemble, or more adaptable for picky eaters.
Why you’ll love this dish
This bowl gives you everything people love about a smash burger — crispy browned beef edges, melty cheese, and tangy sauce — but with more veggies and less cleanup. It’s quick to make, budget-friendly (one pound of ground beef feeds 3–4), and endlessly customizable. Make it for a weeknight dinner, pack it for lunch, or serve it at a casual weekend get-together when you want something familiar but a little different.
“All the juicy burger flavor in a bowl — great for when we want to skip buns but not the satisfaction.” — a reviewer-style note from my own table
Preparing Smash Burger Bowl
Step-by-step overview
- Heat a skillet and brown the ground beef, seasoning simply with salt and pepper.
- Mix a straightforward burger-style sauce from mayo, ketchup, mustard, and Worcestershire sauce.
- Chop lettuce and vegetables, then build bowls by layering the greens and fresh veg.
- Top with hot cooked beef, drizzle the sauce, scatter shredded cheese if you like, and serve immediately.
Total active cook time: about 10–15 minutes. Hands-on prep: 10 minutes. Serves 3–4.
What you’ll need
- 1 lb ground beef (80/20 recommended for best flavor and juiciness)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup lettuce, chopped (romaine, butter, or mixed greens)
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup pickles, sliced
- 1/2 cup shredded cheese (optional; cheddar or American-style)
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- Olive oil for the skillet
Notes and substitutions: swap the mayo for Greek yogurt to cut calories, use a plant-based ground product for a vegetarian version, or add extra hot sauce if you want heat.
Step-by-step instructions
- Warm a large skillet over medium-high heat and add a tablespoon of olive oil.
- Add the ground beef to the hot pan. Season with salt and pepper and break it up with a spatula.
- Cook the beef without constantly stirring so it can brown. It should be nicely browned and cooked through in about 5–7 minutes.
- Meanwhile, whisk together the mayonnaise, ketchup, mustard, and Worcestershire sauce in a small bowl to make the sauce.
- In serving bowls, arrange the chopped lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and pickles.
- Spoon the hot cooked beef over the vegetables and drizzle the sauce over the top.
- Sprinkle shredded cheese on immediately if using so it softens from the heat, and serve right away.
How to plate and pair
Best ways to enjoy it Serve in shallow bowls so the ingredients are visible and easy to eat. Scatter the cheese on top and add a spoonful more sauce at the end for a glossy finish. For sides, try oven-baked potato wedges, air-fryer fries, or a simple slaw. Drinks that pair well include iced tea, lemonade, or sparkling water with a squeeze of lemon. For a heartier meal, offer warm pita or toasted rolls on the side so diners can spoon the bowl into a sandwich if they want.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate: Store leftovers in an airtight container within two hours of cooking. The beef-and-veggie bowl will keep 3–4 days in the fridge.
- Sauce: Keep the sauce separate if you plan to store for more than a day; it will stay fresh for up to 5 days refrigerated.
- Reheating: Reheat the beef in a skillet over medium heat for best texture, or microwave covered for short bursts until hot. If the bowl has delicate greens, add them fresh after reheating.
- Freezing: You can freeze cooked, plain ground beef (no fresh veggies or mayo) for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly.
- Safety: Reheat ground beef to an internal temperature of 165°F for safe serving. Always refrigerate per food-safety guidelines.
Pro chef tips
Helpful cooking tips
- Choose 80/20 ground beef for a juicy result and better browning.
- Let the beef sit undisturbed for a minute at a time to let a crust form; that caramelization adds big flavor.
- If you like crispier bits, press the beef gently into the pan with a spatula as it cooks.
- Warm bowls slightly before assembling to keep food hotter longer.
- Taste the sauce and adjust: a pinch of sugar will balance extra tang, and a dash of hot sauce adds bite.
Creative twists
Recipe variations
- Mediterranean: Swap shredded cheese for crumbled feta, add chopped olives, and replace the sauce with tzatziki.
- Spicy kick: Mix sriracha or hot sauce into the mayo and include pickled jalapeños.
- Low-carb or keto: Load the bowl with extra greens, skip the ketchup in the sauce, and use full-fat mayo.
- Vegetarian: Use crumbled plant-based ground “beef” and a vegan mayo alternative.
- Breakfast-style: Top with a fried egg and a sprinkle of smoked paprika for morning bowls.
Frequently asked questions
Q: Can I use leaner ground beef? A: Yes, but leaner beef (90/10 or higher) will produce less fat and can dry out. Cook it gently and consider adding a splash of olive oil or a bit more sauce to keep it moist.
Q: How do I get those tasty crispy edges like a smash burger? A: Let the meat sit in contact with a hot skillet without stirring so it can brown. Pressing the meat gently with a spatula for a few seconds helps create additional seared surface area.
Q: Is this meal good for meal prep? A: Absolutely. Keep the cooked beef separate from fresh veggies and sauce. Assemble just before eating to keep lettuce crisp. Stored this way, components last 3–4 days refrigerated.
Q: Can I freeze the whole assembled bowl? A: It’s better not to freeze the fully assembled bowl because greens and sauce don’t freeze well. Freeze only the cooked beef in a sealed container or bag.
Q: What’s a good cheese choice? A: Cheddar, American, or a melting Monterey Jack work great. If you prefer a sharper profile, try aged cheddar.
Conclusion
If you want another take or inspiration for building these bowls, this write-up is a lovely companion: Smash Burger Bowls – Yes to Yolks.
Print
Smash Burger Bowl
- Total Time: 17 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A delicious bowl version of a classic smash burger featuring ground beef, crisp veggies, and a tangy burger-style sauce.
Ingredients
- 1 lb ground beef (80/20 recommended)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cup lettuce, chopped (romaine, butter, or mixed greens)
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup pickles, sliced
- 1/2 cup shredded cheese (optional; cheddar or American-style)
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- Olive oil for the skillet
Instructions
- Warm a large skillet over medium-high heat and add a tablespoon of olive oil.
- Add the ground beef to the hot pan, season with salt and pepper, and break it up with a spatula.
- Cook the beef without stirring for about 5–7 minutes to allow it to brown.
- Meanwhile, mix the mayonnaise, ketchup, mustard, and Worcestershire sauce in a small bowl.
- In serving bowls, layer the chopped lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, and pickles.
- Top with the cooked beef and drizzle with the sauce.
- If using cheese, sprinkle it on top so it melts slightly from the heat and serve immediately.
Notes
For a lighter version, swap the mayo for Greek yogurt or use a plant-based ground product for vegetarian. Adjust sauce ingredients to taste for added flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American