Ingredients:

  • 1.5 lb ground beef
  • 1 tsp fine sea salt
  • 1 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 4 slices sharp cheddar cheese
  • 0.5 cup avocado oil mayonnaise
  • 2 tbsp sugar-free ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp dill pickle brine
  • 0.5 tsp smoked paprika
  • 6 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup sliced dill pickles

Instructions:

  1. Divide the ground beef into 8 loosely packed balls, approximately 3 ounces each. Do not overwork the meat.
  2. Heat a large cast iron skillet or flat top griddle over high heat until it begins to smoke slightly.
  3. Place beef balls in the pan with ample space between them. Place a square of parchment paper over a ball and press down firmly with a heavy metal spatula until the patty is less than 1/2 inch thick. Repeat for other patties.
  4. Season the top of the patties generously with salt, black pepper, and garlic powder. Sear for 2 minutes without moving the meat to develop a mahogany crust.
  5. Flip the patties using a sturdy spatula, scraping the crust off the pan. Immediately top each patty with a slice of cheese (or half slice per small patty) and cook for another 60 seconds until melted.
  6. In a small mixing bowl, whisk together the avocado oil mayonnaise, sugar-free ketchup, yellow mustard, pickle brine, and smoked paprika to create the signature smash sauce.
  7. Prepare the bowls by layering 1.5 cups of shredded lettuce, cherry tomatoes, red onion, and dill pickles.
  8. Place two smashed beef patties into each bowl and drizzle with the prepared smash sauce. Serve immediately.