Mustard Smash Burgers
with Warm German Potato Salad
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pain brioché
2 cs
Moutarde de Dijon
112 g
Archived
1 pièce(s)
Pomme de terre rouge
113 g
Oignon, en tranches
2.4 cs
Mayonnaise
10 g
Ciboulette
¼ tasse(s)
Cheddar, râpé
Instructions
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.
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.**)
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.
