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Grilled Smash Beef Burgers
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Grilled Smash Beef Burgers

Grilled Smash Beef Burgers

with Grilled Onions and Creamy Pickle Slaw

There really isn't anything like a perfectly grilled burger topped with grilled onions, cheddar cheese and pickles for a summer meal! Paired with a zippy pickle slaw, this dinner is patio perfection!

Tags:
Quick Prep
Allergens:
Egg
Wheat
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit

Brioche Bun

(Contains Egg, Wheat)

56 g

Yellow Onion

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

90 mL

Dill Pickle, sliced

¾ tsp

Garlic Salt

170 g

Coleslaw Cabbage Mix

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

28 g

Spring Mix

2 tbsp

Ketchup

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat61 g
Saturated Fat15 g
Carbohydrate55 g
Sugar17 g
Dietary Fiber4 g
Protein42 g
Cholesterol114 mg
Sodium1950 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

Aluminum Foil
Measuring Spoons
Large Bowl
Whisk
Baking Sheet
Parchment Paper
Medium Bowl
Spatula

Instructions

Prep
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Roughly chop half the pickles, reserving any pickle liquid from the package. Halve buns. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).Layer two 12x12-inch pieces of foil. Arrange onions on one side of the foil. Drizzle with1/2 tbsp oil. (NOTE: For 4 ppl, make 2 pouches, using 1/2 tbsp oil and 2 sheets of foil per pouch.) Season with salt and pepper, then toss to combine. Fold foil in half over onions and pinch edges to seal pouch.

Make pickle slaw
2

Add ranch, mayo and reserved pickle liquid to a large bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then whisk to combine. Add coleslaw cabbage mix and chopped pickles to the bowl. Toss to combine .Place in the fridge.

Form patties
3

Line a sheet with parchment paper. Add beef, 1/2 tsp garlic salt and 1/4 tsp pepper (dbl both for 4 ppl) to a medium bowl, then combine. Form mixture into 2 equal-sized balls (4 for 4 ppl).Place on the prepared baking sheet. Using a spatula, flatten balls into 1/2-inch-thick patties. Season with salt.

Grill onions and patties
4

Place the foil pouch with onions on one side of the grill. Close lid and grill until tender, 10-13 min. Meanwhile, add patties to the other side of the grill. Reduce heat to medium, close lid and grill patties until golden-brown on grill-side, 4-5 min. Flip patties, then sprinkle cheese over top. Close lid and grill until patties are cooked through and cheese is melted, 4-5 min.**

Grill buns
5

When patties are almost done, add buns to the top shelf of the grill, cut-side down. Close lid and grill until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
6

Spread ketchup over bottom buns. Stack remaining pickles, then patties, grilled onions and spring mix on bottom buns. Close with top buns. Divide burgers and pickle slaw between plates.