Mustard Smash Burgers
with German-Style Potato Salad
Pan fried, crispy, beefy goodness! This burger has all the best toppings. Bright tomatoes, savoury caramelized onions, and a mustard seared all beef patty! We've chopped up some tomatoes to add brightness to our classic potato salad. It's safe to say you won't miss the bbq with these smashed burgers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Beef
4 unit
Burger Bun
(Contains Egg, Gluten, Milk)
4 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
160 g
Tomato
680 g
Red Potato
227 g
Onion, sliced
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
20 g
Chives
½ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
1 tbsp
Sugar*
1 tsp
Oil*
1 tbsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to toast the buns). Pressing down gently on your burgers with a spatula, while cooking, will help form the perfect burger crust!
Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are larger). In a large pot, combine the potatoes with 5 cups water and 2 tsp salt. Bring to a boil, uncovered, over high heat. Once boiling, reduce the heat to medium. Cook, uncovered, until the potatoes are fork tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then onions. Cook stirring often, until slightly softened, 2-3 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min.
Meanwhile, cut 1 tomato into 1/4 inch slices. Cut the remaining tomato in 1/4 inch cubes. Finely chop chives. In a medium bowl, combine the beef with 1/2 tsp salt and 1/2 tsp pepper. Form mixture into four 4-inch wide burger patties.
When the onions are done, remove the pan from the heat. Transfer the onions to a small bowl. Set aside. Carefully wipe the same pan clean. When the potatoes are tender, drain and return them to the same pot. Add the mayo, chives, diced tomato and 2 tbsp mustard. Stir gently to coat the potatoes. Season with salt and pepper. Set aside.
Heat same pan over medium-high heat. When the pan is hot, add the patties to the dry pan. Using back of a spatula, gently press down each pattie. Cook, until bottoms are golden-brown, 3-4 min. Add 1 1/2 tsp mustard on top side of each pattie. Flip patties and cook, until golden and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**)
Split buns in half. Arrange on a baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on the buns so they don't burn!) Divide onions and sliced tomatoes between burger buns. Top each with a pattie. Divide burgers and potato salad between plates.
