Mustard Smash Burgers

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.

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).

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. 

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.**)