Description
A cozy Smash Burger Bowl that combines the flavors of fall with smashed beef patties, roasted butternut squash, and fresh toppings for a comforting weeknight meal.
Ingredients
- 1 lb ground beef (80/20) — divided into 4 portions
- 4 brioche-style rolls, torn into pieces for optional toasted crumbs (or use gluten-free rolls)
- 2 tbsp vegetable oil
- 1 large sweet onion, thinly sliced
- 1 small butternut squash, cubed and roasted (about 3 cups)
- 2 cups mixed greens or arugula
- 1 apple, thinly sliced into a quick slaw
- 1/4 cup pickles, chopped
- 4 slices cheddar or your choice of cheese
- 2 tbsp butter
- Salt and freshly ground pepper
- 2 tbsp maple syrup + 1 tbsp Dijon mustard for dressing
- Optional streusel topping: 1/3 cup panko or gluten-free crumbs, 1 tbsp melted butter, pinch of brown sugar
Instructions
- Preheat oven to 425°F. Toss cubed butternut squash with 1 tbsp oil, salt, and pepper. Roast 20–25 minutes until tender.
- Add 1 tbsp butter to a skillet over medium heat and sauté the sliced onion until deeply caramelized, about 15–20 minutes. Set aside.
- Divide the ground beef into 4 equal balls, season lightly with salt and pepper.
- Heat a heavy skillet or griddle over medium-high and add oil. Place a ball of beef on the hot surface, then press firmly with a spatula to flatten into a thin patty. Cook 2–3 minutes until edges brown, flip, add cheese, and cook another 1–2 minutes.
- Layer mixed greens in four bowls, add roasted squash, a pile of caramelized onions, apple slaw, pickles, and the smashed patties.
- Drizzle a maple-Dijon dressing (mix maple syrup and Dijon) over the top, and sprinkle toasted torn roll crumbs or the optional streusel for extra crunch.
Notes
Store components separately for best freshness. Patties keep 3–4 days refrigerated; reheat gently in a skillet to preserve crisp edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American