Crispy-edged smashed beef patties served over shredded lettuce with tomato, pickles, cheese, and a tangy creamy special sauce instead of a bun.
KBy kyliekim
Servings
2
450 g Ground beef (80/20)
4 cup Iceberg lettuce, finely shredded
2 piece Roma tomato, thinly sliced
0.25 cup Dill pickle slices
4 slice American cheese slices
3 tbsp Mayonnaise
1 tsp Dijon mustard
1 tbsp Ketchup
1 tsp Pickle brine (from jar)
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
1 tsp Kosher salt
0.5 tsp Black pepper, freshly ground
1 tbsp Neutral oil (such as avocado oil)
0.25 cup White onion, very finely minced
Calories
1081 kcal
Protein
55g
Carbs
12g
Fat
90g
Fiber
3g
Sugar
5g
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Special Sauce
1. In a small bowl, whisk together mayonnaise, Dijon mustard, ketchup, pickle brine, smoked paprika, and garlic powder until smooth and well combined. Taste and adjust seasoning. Refrigerate until ready to serve.
2. Divide the ground beef into 4 equal loose balls (about 110g each) — do not compress or overwork the meat. Season generously with kosher salt and black pepper.
450 g Ground beef (80/20),
1 tsp Kosher salt,
0.5 tsp Black pepper, freshly ground
3. Heat a large cast-iron skillet or heavy flat griddle over high heat for 2–3 minutes until screaming hot. Add the neutral oil and swirl to coat.
1 tbsp Neutral oil (such as avocado oil)
4. Working in batches of 2, place a beef ball in the pan. Immediately smash it flat with a sturdy metal spatula or a small heavy pan, pressing hard for a thin patty about 10cm wide. Scatter a pinch of the minced onion on top of each patty while it cooks. Cook for 2–3 minutes without moving, until the edges are deeply browned and lacy-crispy.
0.2 cup White onion, very finely minced
5. Flip each patty and immediately place one slice of American cheese on top. Cover loosely with a lid or foil and cook for 1 more minute until the cheese is fully melted and the underside is browned. Repeat with the remaining two patties.
4 slice American cheese slices
Assemble the Bowl
6. Divide the shredded iceberg lettuce between two wide bowls as the base. Arrange the tomato slices and pickle slices on top of the lettuce.
4 cup Iceberg lettuce, finely shredded,
2 piece Roma tomato, thinly sliced,
0.2 cup Dill pickle slices
7. Place two cheese-topped smash patties on each bowl, overlapping them slightly. Drizzle the special sauce generously over the patties and serve immediately.
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