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Loaded Smash Burger and Crispy Potato Bowls

Crispy air-fried potato fries topped with smashed and seared lean beef, melted cheddar, fresh burger toppings, and a creamy Greek yogurt burger sauce -- a high-protein smash burger fries bowl ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Russet or Yukon Gold potatoes cut into thin fries
  • 1 tbsp olive oil
  • 0.5 tsp garlic powder
  • 1 pinch salt and black pepper to taste, for the fries
  • 1 lb lean ground beef 90/10 or 93/7; formed into 8 small loose balls
  • 0.5 tsp salt for the beef
  • 0.5 tsp black pepper for the beef
  • 1 cup shredded cheddar cheese
  • 0.5 small red onion finely diced
  • 0.5 cup sliced dill pickles
  • 1 cup shredded iceberg lettuce
  • 0.25 cup plain Greek yogurt for the burger sauce
  • 1 tbsp yellow mustard
  • 1 tbsp sugar-free ketchup
  • 0.5 tsp smoked paprika

Equipment

  • Air fryer
  • Cast iron skillet
  • Heavy spatula
  • large mixing bowl

Method
 

  1. Soak the cut potatoes in cold water for 15 minutes to remove excess starch. Drain and pat completely dry with a kitchen towel -- no moisture should remain on the surface.
  2. While the potatoes soak, stir together the Greek yogurt, yellow mustard, sugar-free ketchup, and smoked paprika to make the burger sauce. Refrigerate until ready to serve.
  3. Toss the dry fries with olive oil, garlic powder, salt, and pepper until evenly coated. Air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through, until golden and crispy.
  4. While the fries cook, form the ground beef into 8 small loose balls. Do not pack them tightly.
  5. Heat a large cast-iron skillet over high heat until very hot. Place the beef balls in the pan and immediately press them flat and thin using a heavy spatula. Season with salt and pepper.
  6. Cook for 2 minutes without moving until the edges are dark and crispy. Flip and cook for 1 minute more. Use the spatula to chop the patties into bite-sized shards directly in the pan.
  7. Place a serving of crispy fries in each bowl. Top with the smashed beef shards, then sprinkle with shredded cheddar -- the heat from the meat will melt it.
  8. Add the shredded lettuce, diced red onion, and sliced dill pickles. Drizzle generously with the Greek yogurt burger sauce and serve immediately.

Notes

Storage: Store beef and fries separately in airtight containers for up to 3 days. Reheat in an air fryer or oven at 350°F before adding fresh toppings and sauce. Do not microwave. Substitutions: Use sweet potato fries for more Vitamin A. Swap ground beef for ground turkey for a lower-fat option. Use regular ketchup if sugar-free is unavailable. Pro Tip: Completely dry potatoes are essential for crispy fries -- any surface moisture will create steam in the air fryer and result in soft fries. Serving: Pairs well with steamed green beans or a vinegar slaw.