Whole30 & Gluten Free Smashed Potato Burgers

Whole30 & Gluten Free 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.

Whole30 & Gluten Free Smashed Potato Burgers



  • 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

  1. Preheat oven to 450 degrees. Bring a pot of water to a boil.
  2. Add your potatoes and cook until fork-tender.
  3. Drizzle a generous amount of olive oil onto a baking sheet. Place the cooked potatoes onto the baking sheet, leaving space between each potato.
  4. Smash each potato with a large spatula or bottom of a pan.
  5. Mix 2 tablespoons of olive oil and the minced garlic together in a small bowl. Brush oil over the tops of each smashed potato.
  6. Sprinkle with salt, pepper, and paprika. {or seasoning of your choice}
  7. Bake for 20 to 25 minutes or until golden brown and crispy around the edges.
  8. Heat olive oil in a large skillet.
  9. Divide ground beef into 4 portions and roll into balls.
  10. Place beef in the skillet and cook for 30 seconds.
  11. 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.
  12. 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.
  13. Place a smashed potato onto a plate and top with a smashed burger, avocado, tomato and onion slices and shredded lettuce.
  14. Drizzle with garlic aioli or condiment of your choosing.

Source: cookingwithcurls.com

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