topBanner
Mustard Smash Burgers

Mustard Smash Burgers

with Warm German Potato Salad

Read more

Pan fried, crispy, beefy goodness! This burger has all the best toppings. Crunchy pickles, savoury caramelized onions, and a mustard seared all beef patty! We've chopped up some pickles to add a zing to our classic potato salad. Its safe to say you wont miss the bbq with these smashed burgers!

Allergens:Egg/OeufWheat/BléMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 unit

Burger Bun

(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)

2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

84 g

Dill Pickle

340 g

Red Potato

113 g

Onion, sliced

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

10 g

Chives

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

½ tbsp

Sugar*

1 tsp

Oil*

tbsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories901 kcal
Fat57 g
Saturated Fat15 g
Carbohydrate53 g
Sugar4 g
Dietary Fiber5 g
Protein34 g
Cholesterol117 mg
Sodium1315 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Non-Stick Pan
Strainer
Small Bowl
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your broiler to low (to toast the buns). Pressing down gently on your burgers with the back of a spatula while cooking, will help form the perfect burger crust!

Wash and dry all produce.* Cut the potatoes in half (or into quarters if they are larger). In a medium pot, combine the potatoes with 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx 1-2 inches). Bring to a boil over high heat. Once boiling, reduce the heat to medium. Cook until the potatoes are fork tender, 10-12 min.

2

Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions. Cook, stirring often, until slightly softened, 2-3 min. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until the onions are dark golden-brown, 7-8 min.

3

Meanwhile, cut half the pickle into 1/4-inch pieces, then the remaining pickle into 1/4-inch slices. Finely chop chives. In a medium bowl, combine the beef with 1/4 tsp salt (dbl for 4 ppl) and 1/4 tsp pepper (dbl for 4 ppl). Form the mixture into two 4-inch wide burger patties (4 patties for 4 ppl).

4

When the onions are done, remove the pan from the heat. Transfer the onions to a small bowl. Carefully wipe pan clean. When the potatoes are tender, drain and return them to the same pot. Add the mayo, chives, chopped pickles and 1 tbsp mustard (dbl for 4 ppl). Stir gently to coat the potatoes. Season with salt and pepper. Set aside.

5

Heat the same pan over medium heat. When pan is hot, add the patties to the dry pan. Using the back of a spatula, gently press down each pattie. (NOTE: This will help form a crust on the bottom!) Cook, until bottom is golden, 3-4 mins. Add 1 1/2 tsp mustard on the top side of each pattie. Flip patties and continue frying, until cooked through, 3-4 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

6

Meanwhile, cut the buns in half and arrange them on a baking sheet, cut-side up. Sprinkle cheese over bottom buns. Toast buns in the centre of the oven, until cheese melts and top buns are golden-brown, 2-3 min. Divide caramelized onions between the burger buns. Top with the pattie and sliced pickles. Divide the burgers and potato salad between plates.