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Smash Burgers

Smash Burgers

with Tangy Mayo and German-Style Potato Salad

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Pan-fried, crispy, beefy goodness! This burger has all the best toppings. Crunchy pickles and savoury caramelized onions, atop an all-beef patty! We've even chopped up some pickles to add a zing to our classic potato salad. It's safe to say you won't miss out on BBQ with these stove-top friendly smashed burgers!

Tags:Family Friendly
Allergens:Wheat/BléMustard/MoutardeEgg/OeufMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

2 unit

Artisan Bun

(ContainsWheat/Blé)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

90 mL

Dill Pickle, sliced

360 g

Red Potato

113 g

Onion, sliced

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf)

7 g

Parsley

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Ketchup

Not included in your delivery

½ tbsp

Oil*

1.5 tsp

Salt*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber7 g
Protein40 g
Cholesterol100 mg
Sodium1820 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Spatula
Strainer
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce.

Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While potatoes cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1/2 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. When onions are dark golden-brown, remove pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe pan clean.

3

While onions cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop parsley. Combine beef with panko, half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (NOTE: If you have eggs and desire a firmer patty, add 1 egg to the beef mixture.) Form beef mixture into two 4-inch wide burger patties (four patties for 4 ppl). Set aside.

4

Heat the same pan (from step 2) over medium-high heat. When hot, add patties to the dry pan. Using the back of a spatula, gently press down each patty. Cook, until bottoms are golden-brown, 3-4 min. Flip patties and cook, until the other side is golden-brown and patties are cooked through, 3-4 min.**

5

While patties cook, stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4ppl) in another small bowl. Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining mustard. Season with pepper and gently stir to coat.

6

Halve buns and arrange them cut-side up on a baking sheet. Sprinkle cheese over bottom buns. Toast buns in the middle of the oven, until cheese melts, 2-3 min. (TIP: Keep an eye on the buns, so they don't burn!) Spread tangy mayo on top buns. Top each bottom bun with onions, then a patty and top bun. Divide burgers and potato salad between plates.