Tangy Double Beef Burgers
with German-Style Potato Salad
Pan-fried, crispy goodness! This burger has all the toppings to take your meal to the next level with crunchy pickles and savoury caramelized onions. We've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss BBQ with this stovetop-friendly dinner!
The quantities provided above are averages only.
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
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
90 mL
Dill Pickle, sliced
350 g
Red Potato
1 unit(s)
Yellow Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
7 g
Parsley
½ cup
Cheddar Cheese, shredded
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Ketchup
(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tsp
Sugar*
½ tbsp
Oil*
0.31 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (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.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, softened slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove the pan from heat.
- Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.
- Meanwhile, combine beef, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!)
- Form into two 5-inch-wide patties (4 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium-high.
- When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.)
- When potatoes are fork-tender, drain and return them to the same pot, off heat.
- Add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.
- Halve buns, then arrange on an unlined 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 buns so they don't burn!)
- Spread tangy sauce on top buns.
- Stack patties and caramelized onions on bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. (TIP: For 4 ppl, if you prefer a more tender patty, add 2 eggs to the mixture!) Form into four (eight) 5-inch-wide patties.