Smash Burger Bowls

Let's Cook

1. 1Step 1

   10 min

   Cut the potatoes into half-inch dice — smaller than feels right, since anything chunkier will still be raw at the ten-minute mark. Spread them on a clean towel and pat until they look matte rather than shiny. Set a large heavy skillet over medium-high and leave it for two full minutes; it's hot enough when a flicked drop of water skitters across the surface and vanishes instead of sitting and bubbling.

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   If the dice look wet after patting, leave them spread on the towel while the pan heats. Two extra minutes of air-drying buys you noticeably more browning.

2. 2Step 2

   Pinch off about a tablespoon of the ground beef and press it flat into the dry pan. It should sizzle hard immediately and brown within a minute, leaving a shimmering slick behind. That slick is your cooking fat. If the pan stays dry and the beef sticks, the pan is not hot enough — wait another minute before going further.

3. 3Step 3

   10 min

   Tip in the potatoes so they sit in a single layer, salt them, and cook about 10 minutes. Stir only every two or three minutes, so each face has time to color. They're done when they're deep golden, lift away from the pan without clinging, and a fork slides into a piece with no resistance in the middle. Move them to a plate.

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   Resist stirring often. Every stir interrupts contact with the pan, and contact is what makes the crust.

4. 4Step 4

   3 min

   Turn the heat to high. Divide the remaining beef into four loose balls without rolling or compacting them. Set them in the hot pan and immediately press each one flat and thin with the back of a spatula. Salt the tops. Do not touch them for 3 minutes — listen for a loud, steady sizzle and watch the edges go brown and ragged. Flip and cook 2 minutes more. Check the thickest part with an instant-read thermometer: ground beef must reach 160°F (71°C).

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   Use a wide, stiff spatula and lean on it. A thin, uneven patty with ragged edges browns better than a neat round one.

5. 5Step 5

   Divide the shredded lettuce among four bowls, spoon the hot potatoes over it, and lay a patty on top of each. Drizzle with the ketchup and mustard, taste a potato for salt, and add more if it needs it. Serve right away, while the crust is still crisp.