Tangy Beef Burgers

Name: Tangy Beef Burgers with German-Style Potato Salad
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Beef; 2 unit Artisan Bun; 1 tbsp Dijon Mustard; 90 mL Dill Pickle, sliced; 350 g Red Potato; 1 unit Yellow Onion; 4 tbsp Mayonnaise; 7 g Parsley; ½ cup Cheddar Cheese, shredded; 0.17 cup Panko Breadcrumbs; 2 tbsp Ketchup; 1 tsp Sugar*; ½ tbsp Oil*; 0.31 tsp Pepper*; 0.38 tsp Salt*

with German-Style Potato Salad

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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!

Ingredients: Red potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Parsley.

Tags:

Family Friendly

Allergens:

Soy

•Wheat

•Milk

•Mustard

•Egg

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 unit

Artisan Bun

(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)

1 tbsp

Dijon Mustard

(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)

90 mL

Dill Pickle, sliced

350 g

Red Potato

1 unit

Yellow Onion

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

7 g

Parsley

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

0.17 cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Wheat, Gluten)

2 tbsp

Ketchup

(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

Not included in your delivery

1 tsp

Sugar*

½ tbsp

Oil*

0.31 tsp

Pepper*

0.38 tsp

Salt*

Nutrition Values

Calories1020 kcal

Fat56 g

Saturated Fat17 g

Carbohydrate83 g

Sugar14 g

Dietary Fiber8 g

Protein44 g

Cholesterol125 mg

Sodium1880 mg

Trans Fat1 g

Potassium1400 mg

Calcium300 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

•Medium Bowl

•Colander

•Baking Sheet

Cooking Steps

PDF

Before starting, preheat the broiler to high.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.

Meanwhile, peel, then cut onion into 1/4-inch slices.
Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until softened slightly.
Add 1 tsp (2 tsp) sugar and season with salt. Cook for 3-4 min, stirring occasionally, until onions are dark golden.
Remove the pan from heat.
Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

Meanwhile, in a medium bowl, combine beef, half the panko (use all for 4 servings), half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. (TIP: If you prefer more tender patties, add an egg to mixture!)
Form into 2 (4) 5-inch-wide patties.

Reheat the same pan (from step 2) over medium-high.
When hot, add patties to the dry pan. Pan-fry for 4-5 min per side, until cooked through.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.)

Meanwhile, finely chop pickles, reserving pickle juice.
Roughly chop parsley.
In another small bowl, stir together ketchup, half the pickles and 1 tbsp (2 tbsp) mayo. (NOTE: This is your tangy sauce.)
When potatoes are fork-tender, drain and return them to the pot, off heat.
To the pot with potatoes, add parsley, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

Halve buns. On an unlined baking sheet, arrange buns, cut-side up. Sprinkle cheese over bottom buns.
Toast buns in the middle of the oven for 2-3 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)
Spread tangy sauce on top buns.
Stack patties and caramelized onions on cheesy bottom buns. Close with top buns.
Divide burgers and potato salad between plates.