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 summer 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(s)
Brioche Bun
(Contains Wheat, Egg May contain Soy)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
90 mL
Dill Pickle, sliced
250 g
Red Potato
113 g
Onion, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Ketchup
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
2 unit(s)
Green Onion
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
tsp
Salt*
Nutrition Values
Utensils
Instructions
Quarter potatoes. In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch). 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-high heat. When hot, add 1 tbsp oil, then onions. Cook, stirring often, until slightly softened, 2-3 min. Reduce heat to medium. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until golden-brown, 3-5 min.
While onions cook, cut pickle into 1/4-inch pieces. Thinly slice green onions. Combine beef with half the mustard, 1/2 tsp salt and 1/2 tsp pepper, in a medium bowl. Form beef mixture into four 4-inch wide burger patties. 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, in another small bowl, stir together ketchup, half the pickles, 1 tsp mustard and 1 tbsp mayo. Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain. To another medium bowl, add potatoes, green onions, 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 middle of 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.