INGREDIENTS
- 4 Large Yukon Gold potatoes
- 2 Tablespoons olive oil
- 1 Large clove fresh garlic (pressed or minced)
- sea salt & black pepper
- sprinkle with paprika
- 1 Pound 80/20 grass-fed ground beef
- 1 Tablespoon olive oil
- sea salt & black pepper
- 1 avocado
- shredded lettuce, tomato slices, red onion slices
DIRECTIONS
Preheat oven to 450 degrees. Bring a pot of water to a boil. | |
Add your potatoes and cook until fork-tender. | |
Drizzle a generous amount of olive oil onto a baking sheet. Place the cooked potatoes onto the baking sheet, leaving space between each potato. | |
Smash each potato with a large spatula or bottom of a pan. | |
Mix 2 tablespoons of olive oil and the minced garlic together in a small bowl. Brush oil over the tops of each smashed potato. | |
Sprinkle with salt, pepper, and paprika. {or seasoning of your choice} | |
Bake for 20 to 25 minutes or until golden brown and crispy around the edges. | |
Heat olive oil in a large skillet. | |
Divide ground beef into 4 portions and roll into balls. | |
Place beef in the skillet and cook for 30 seconds. | |
Place a flat, smooth spatula on top of each burger, then top with a pepper shaker or soup can and SMASH each burger flat one at a time | |
Season with salt and pepper and flip to the other side. Season cooked side with salt and pepper and cook for 3 minutes, or until cooked through. | |
Place a smashed potato onto a plate and top with a smashed burger, avocado, tomato and onion slices and shredded lettuce. | |
Drizzle with garlic aioli or condiment of your choosing. |
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