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.
THE RECIPE
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
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.
Source: cookingwithcurls.com
