Bell Pepper Smash Burger

Name: Bell Pepper Smash Burger (Low-Carb)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 oz ground beef; salt, to taste; black pepper, to taste; 1 tbsp yellow mustard; 1/4 cup shredded white cheese; 1/2 green bell pepper; 1 tbsp mayonnaise; 2 slices tomato; 3-4 fresh basil leaves; 3-4 slices cucumber

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A low-carb smash burger that replaces the traditional bun with a halved green bell pepper, seared with mustard for crust and flavor, then topped with cheese, mayo, tomato, basil, and cucumber.

🌍American 🏷️Smash burger 🏷️Bell pepper sandwich 🏷️Burger 🏷️Ground beef

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Bell Pepper Smash Burger (Low-Carb) | CookOS

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Total

10 min

Servings

Recipe Source

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Ingredients

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4 oz ground beef
salt, to taste
black pepper, to taste
1 tbsp yellow mustard
1/4 cup shredded white cheese
1/2 green bell pepper
1 tbsp mayonnaise
2 slices tomato
3-4 fresh basil leaves
3-4 slices cucumber

10 Ingredients

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Instructions

1
Form ground beef into a ball and place it between two sheets of parchment paper.
2
Use a tortilla press to smash the meatball into a thin, even patty.
3
Place the patty in a hot, ungreased skillet or pan.
4
Season the top of the patty with salt and pepper.
5
Squeeze yellow mustard over the patty.
6
Flip the patty so the mustard side is down and sears into the meat.
7
Immediately top the patty with shredded cheese.
8
Cook until the patty is done and the cheese is melted and has formed a crispy crust on the pan.
9
To assemble, take a halved and deseeded green bell pepper and spread mayonnaise inside.
10
Layer sliced tomato, fresh basil leaves, and sliced cucumber inside the bell pepper.
11
Place the cooked cheeseburger patty inside the bell pepper to serve.

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Tips & Notes

Pro tips

Press the patty as thin as possible—1/4 inch or less—to maximize the seared crust relative to the interior.
Don't move the patty in the pan; let it sit undisturbed for 1–2 minutes per side so the mustard chars and the beef develops a golden-brown crust.
Apply mustard directly to the cold patty before it hits the hot pan so it sears into the beef rather than sliding off.
Halve the bell pepper lengthwise and remove seeds gently; avoid tearing the walls so it stays structural for the burger.

Substitutions

Yellow mustard → Dijon mustard (sharper, less tangy; reduces char slightly)
Ground beef → Ground turkey or ground chicken (leaner; reduce searing time by 15–20 seconds per side to avoid drying out)
White cheese → Cheddar or provolone (melts faster; use same quantity)
Green bell pepper → Red or yellow bell pepper (sweeter profile; no structural change)

Storage & make-ahead

Assemble and eat immediately for best texture. Leftover cooked patties store refrigerated up to 3 days; reheat gently in a skillet over medium heat.

Equipment

tortilla press · skillet or griddle

Common Questions

Why use a tortilla press for the patty?

A tortilla press creates a thin, even patty with maximum surface area for the mustard crust to develop during searing. It's faster than hand-flattening and more consistent.

Can I use a different color bell pepper?

Yes. Red, yellow, and orange peppers work the same way; they're sweeter than green. Green peppers offer more bite and less sweetness, pairing better with the savory burger.

How do I prevent the bell pepper from getting soggy?

Pat the interior dry with a paper towel before assembling. Assemble just before serving or eat within a few minutes of assembly.

Is this keto-friendly?

Yes. At approximately 4g net carbs per burger (from the bell pepper and toppings), it fits most keto macros. Ground beef, cheese, mayo, and mustard are all keto-compliant.