Smash Burgers
with Tangy Mayo and German-Style Potato Salad
Pan-fried, crispy, beefy goodness! This juicy beef patty has all the best toppings; tangy mayo, savoury caramelized onions, and a delicious buttery bun. We've even chopped up some pickles to add zing to our classic potato salad.
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
1 tbsp
Dijon Mustard
90 mL
Dill Pickle, sliced
5 unit(s)
Red Potato
113 g
Onion, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
7 g
Chives
¼ cup
Cheddar Cheese, shredded
Not included in your delivery
½ tbsp
Oil*
½ tsp
Sugar*
1.25 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Quarter potatoes. In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use same size pot and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 2-3 min. Reduce heat to medium. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-5 min.
Meanwhile, cut pickle into 1/4-inch pieces. Finely chop chives. In a medium bowl, combine beef with 1/2 tbsp mustard (dbl for 4 ppl), 1/4 tsp salt (dbl for 4 ppl), 1/4 tsp pepper (dbl for 4 ppl). Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl). 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 on 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. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, in another small bowl, stir together half the pickles, 1/2 tsp mustard (dbl for 4 ppl) and 1 1/2 tsp mayo (dbl for 4 ppl). Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return to the same pot, off heat. To the pot, add chives, remaining pickles, remaining mayo and remaining mustard. Season with pepper and gently stir to coat.
Split buns in half 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 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.