Smashed Potato Burgers

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Well I have just started the 4th week of Whole 30 and I needed a burger to celebrate! It may not be a Guinness Burger topped with melted cheese, onion rings, and a soft, squishy homemade bun, but these Smashed Potato Burgers are crazy delicious in their own right. They are gluten-free, dairy-free, and Whole 30 compliant…..

so basically they are health food, right? 😉 Okay, maybe not but these Smashed Potato Burgers are definitely a welcome addition to the dinner rotation!

How do you make Smashed Potato Burgers?

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. Apparently week 4 is when your food cravings start really kicking in {trying to sabotage you} but I did not break…I did not melt cheese on top!!! HA

Notes:

• Technically Smashed Burgers would be divided into 8 portions, giving you (2) thinner burger patties. I just wanted one, lol
• I used what I consider large Yukon Gold potatoes so I would have a nice burger to potato ratio….which is also why my burger patties were regular size.
• I am sure that you could substitute sweet potatoes to make this meal Paleo, but I have not tried that so you are on your own to figure out the cooking times. 😉

Have you ever noticed how many pizza commercials there are on TV? TOO MANY!! Yep, I would kill for a slice of pizza right now…but I am being strong…and eating way too much red meat to compensate!

Enjoy!!

Smashed Potato Burgers

These gluten-free Smashed Potato Burgers are perfect when you can't eat the bun, and have become my new favorite Whole 30 meal!

5 from 3 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: whole 30, paleo, dairy-free, gluten-free, beef, potatoes

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4 Servings

Calories: 553kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 4 large Yukon Gold potatoes (substitute sweet potatoes for Paleo)
• 2 Tablespoons olive oil
• 1 large clove garlic (pressed or minced)
• sea salt and black pepper
• sprinkle with paprika
• 1 pound grass-fed ground beef (80/20)
• 1 Tablespoon olive oil
• sea salt and black pepper
• 4 slices whole 30 compliant bacon (cooked, cut in half)
• 1 avocado
• shredded lettuce, tomato slices, red onion slices

Cook ModePrevent your screen from going dark

Instructions

• 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.

Notes

• Technically Smashed Burgers would be divided into 8 portions, giving you (2) thinner burger patties. I just wanted one, lol
• I used what I consider large Yukon Gold potatoes so I would have a nice burger to potato ratio….which is also why my burger patties were regular size.
• I am sure that you could substitute sweet potatoes to make this meal Paleo, but I have not tried that so you are on your own to figure out the cooking times.

Nutrition

Calories: 553kcal | Carbohydrates: 4g | Protein: 23g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 225mg | Potassium: 593mg | Fiber: 3g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2.6mg