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A smash burger bowl with seasoned ground beef drizzled in creamy burger sauce, served over chopped romaine lettuce with diced onions, shredded cheddar cheese, and crispy roasted potatoes in a dark bowl.

Smash Burger Bowl

A comforting weeknight dinner bowl featuring deeply seared ground beef and melted cheddar cheese layered alongside crispy roasted potato cubes over a bed of fresh romaine lettuce, finished with a tangy special sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g ground beef Lean mince is preferred to prevent excess pooling fat
  • 3 large russet potatoes Cleaned and chopped into uniform half-inch cubes
  • 1 cup shredded cheddar cheese Sharp cheddar melts beautifully over hot meat crumbles
  • 2 cups romaine lettuce Finely chopped to establish a crisp garden baseline
  • ½ cup special burger sauce A tangy, creamy mixture of mayonnaise, relish, and mustard
  • 2 tablespoon olive oil Used to coat the raw potato cubes before baking
  • ½ teaspoon garlic powder Adds a wonderful savory baseline note to the potatoes

Equipment

  • 1 Cast iron skillet Provides the high, even heat distribution needed for a perfect griddle crust
  • 1 metal baking pan Standard size to accommodate the potato cubes in a single layer
  • 1 wooden mixing spoon Perfect for breaking up the hot ground beef crumble effortlessly

Method
 

  1. Chop your russet potatoes into uniform half-inch cubes and toss them with olive oil, garlic powder, and salt.
  2. Spread the potato cubes across a baking pan and roast at 200°C for twenty-five minutes until golden-brown.
  3. Heat your cast-iron skillet over medium-high heat until the pan surface is completely hot and dry.
  4. Add the lean ground beef to the hot pan, pressing down firmly to maximize contact with the griddle surface.
  5. Cook undisturbed for four minutes until a deeply caramelized, savory brown outer crust develops cleanly.
  6. Drain away any excess grease before scattering the finely shredded cheddar cheese evenly across the hot meat.
  7. Cover the pan with a lid for one minute until the cheese layer becomes completely melted and gooey.
  8. Layer the crisp romaine lettuce into serving bowls, topping with cheesy beef, potatoes, and special dressing before serving hot.

Notes

Searing the lean ground beef in a thoroughly preheated, ungreased cast-iron skillet maximizes griddle contact to develop that authentic, deeply caramelized diner-style crust.