Smash Burgers

While potatoes cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Remove pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe pan clean.

While onions cook, combine beef, panko, half the Dijon, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (NOTE: If you have eggs and desire a firmer patty, add 1 egg to the beef mixture.) Form beef mixture into two 4-inch wide burger patties (4 patties for 4 ppl).

Heat the same pan (from step 2) over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down each patty. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

While patties cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4 ppl) in another small bowl. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.