Description
Crisp-edged beef patties smash onto a hot skillet, releasing savory juices. Piled over fluffy jasmine rice with crunchy lettuce, juicy tomatoes and tangy pickles, then topped with a creamy, zesty burger sauce
Ingredients
- 1 pound ground beef (80/20)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced pickles
- 1/4 cup sliced red onion
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped parsley
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Instructions
- In a bowl, whisk together mayonnaise, ketchup, mustard, relish, vinegar, garlic powder, onion powder, and smoked paprika to make the smash burger sauce; set aside.
- Heat vegetable oil in a cast-iron skillet or heavy pan over medium-high heat.
- Divide ground beef into four equal balls, place each ball in the skillet, and smash down with a spatula until about ¼ inch thick; season with salt and pepper.
- Cook patties undisturbed until the edges are brown and crispy, about 2 minutes, then flip and cook another minute.
- Divide rice among bowls, top with shredded lettuce, diced tomatoes, sliced pickles, red onion, and cheddar cheese.
- Place cooked smash burgers on top of the bowls and drizzle generously with the smash burger sauce.
- Garnish with chopped parsley and serve immediately.
Notes
- Use an 80/20 beef blend for the best flavor and juiciness.
- A hot, well-seasoned skillet ensures a crispy crust on the patties.
- Prep all toppings before cooking to assemble bowls quickly.
- Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.