Smash Burgers
with Tangy Mayo and German-Style Potato Salad
Pan-fried, crispy, beefy goodness! This burger has all the best toppings. Crunchy pickles and savoury caramelized onions, atop an all-beef patty! We've even chopped up some pickles to add a zing to our classic potato salad. It's safe to say you won't miss out on BBQ with these stove-top friendly smashed burgers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains Wheat)
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
90 mL
Dill Pickle, sliced
300 g
Red Potato
113 g
Onion, sliced
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
7 g
Parsley
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Ketchup
Not included in your delivery
½ tbsp
Oil*
1.5 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1/2 tsp sugar (dbl for 4ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min.
While onions cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop the parsley. Combine beef with half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a medium bowl. Form beef mixture into two 4-inch wide burger patties (four patties for 4ppl). Set aside. When onions are dark golden-brown, remove pan from heat. Transfer onions to a small bowl. Set aside. Carefully wipe pan clean.
Heat the same pan over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down each patty. Cook, until bottoms are golden-brown, 3-4 min. Flip patties and cook, until the other side is golden-brown and patties are cooked through, 3-4 min.**
While patties cook, stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4ppl) in another small bowl. Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining mustard. Season with pepper and gently stir to coat.
Halve buns and arrange them cut-side up on a baking sheet. 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!) Spread tangy mayo on top buns. Top each bottom bun with a patty, then onions and top bun. Divide burgers and potato salad between plates.
