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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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

2 unit

Artisan Bun


1 tbsp

Dijon Mustard


90 mL

Dill Pickle, sliced

360 g

Red Potato

113 g

Onion, sliced

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

7 g


¼ cup

Cheddar Cheese, shredded


¼ cup

Panko Breadcrumbs


2 tbsp


Not included in your delivery

½ tbsp


1.5 tsp


½ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.**


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.


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.