German-Inspired Beef Patties
with Gravy, Sauerkraut and Bacon-Dill Potato Salad- Wheat
- Mustard
- Soy
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Crustaceans
- Milk
- Sesame
- Sulphites
- Egg
- Fish
- Mustard
- Tree nuts
- Peanuts
Ingredients: Red potato • Ground beef • Red cabbage • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Panko breadcrumbs (wheat flour, sugar, yeast, salt) (wheat) • Red wine vinegar • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Dill.
Ingredients
250 g
Ground Beef
100 g
Bacon Strips
300 g
Red Potato
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
113 g
Red Cabbage, shredded
7 g
Dill
90 mL
Dill Pickle, sliced
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
2 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
20 g
Gravy Spice Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten, May contain traces of allergens, Soy, Wheat)
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-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. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat and cover.
- Meanwhile, drain pickles over a small bowl, reserving brine.
- Finely chop pickles.
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add cabbage, red wine vinegar, 3 tbsp (6 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Cook for 2-3 min, stirring occasionally, until cabbage softens and liquid is absorbed
- Remove the pan from heat.
- Transfer sauerkraut to a plate. Place in the fridge to cool.
- Carefully wipe the pan clean.
- Reheat pan over medium. When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Reserve bacon fat in a large bowl.
- Carefully wipe the pan clean.
- Meanwhile, to a medium bowl, add beef, panko and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine. Form mixture into 2 (4) four-inch-wide patties.
- Reheat the same pan (from step 3) over medium.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches, if needed.) Pan-fry patties for 4-5 min per side, until cooked through.**
- Transfer patties to a plate, then cover to keep warm.
- Roughly chop dill.
- Roughly chop bacon.
- To the bowl with bacon fat, add pickle brine, pickles, mustard and half the dill.
- Add potatoes and bacon, then season with salt and pepper. Toss to coat.
- Reheat the same pan (from step 4) over medium. Add 1 tbsp (2 tbsp) butter then swirl the pan until melted. Add Gravy Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Add 1 cup (2 cups) water and broth concentrate. Bring to a simmer. Once simmering, cook for 2-3 min, stirring often, until gravy thickens slightly.
- Add remaining dill to the sauerkraut. Toss to combine.
- Divide potato salad, sauerkraut and beef patties between plates.
- Top beef patties with gravy.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the authentic German flavors, especially the gravy and potato salad with pickles.
- Ease of prep: Some found the cabbage challenging; consider cooking it longer for better texture and flavor.
- Suggestions: Add olive oil to the cabbage if it seems dry; reduce sugar in the red cabbage for less sweetness.
- Portions: Consider using more meat to make larger patties for a heartier meal.
