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Smash Burgers

Smash Burgers

with Tangy Mayo and German-Style Potato Salad

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 stovetop-friendly smashed burgers!

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


serving amount

250 g

Ground Beef

2 unit

Brioche Bun

(Contains Egg, Wheat)

1 tbsp

Dijon Mustard

(Contains Mustard)

90 mL

Dill Pickle, sliced

360 g

Red Potato

113 g

Onion, sliced

2 tbsp


(Contains Egg, Mustard)

7 g


¼ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


Not included in your delivery

½ tbsp


1.5 tsp


½ tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories940 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate88 g
Sugar18 g
Dietary Fiber8 g
Protein52 g
Cholesterol115 mg
Sodium2150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Baking Sheet


Cook potatoes

Before starting, preheat your broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (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.

Caramelize onions

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. Remove pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe pan clean.

Form patties

While onions cook, combine beef, panko, half the Dijon, 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 (4 patties for 4 ppl).

Cook patties

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. Pan-fry until golden-brown and cooked through, 3-4 min per side.**

Make tangy mayo and potato salad

While patties cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop parsley. Stir together half the pickles, ketchup and 1 tbsp mayo (dbl for 4 ppl) in another small bowl. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain and return them to the same pot, off heat. Add parsley, pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

Finish and serve

Halve buns, then arrange them on a baking sheet, cut-side up. 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 bottom buns with patties, onions and top buns. Divide burgers and potato salad between plates.