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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dill Pickle, sliced
Cheddar Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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.