Smash Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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 summer BBQ with these stove-top friendly smashed burgers!

Allergens:
Wheat
Egg
Mustard
Milk

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

90 mL

Dill Pickle, sliced

250 g

Red Potato

113 g

Onion, sliced

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Ketchup

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

2 unit(s)

Green Onion

Not included in your delivery

½ tbsp

Oil*

½ tsp

Sugar*

tsp

Salt*

sideBannerName

Nutrition Values

Calories610 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber6 g
Protein26 g
Cholesterol40 mg
Sodium1240 mg
Trans Fat0.2 g
Potassium800 mg
Calcium250 mg
Iron3.5 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.

Utensils

Spatula
Baking Sheet

Instructions

COOK POTATOES
1

Quarter potatoes. In a large pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

START ONIONS
2

While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then onions. Cook, stirring often, until slightly softened, 2-3 min. Reduce heat to medium. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until golden-brown, 3-5 min.

MAKE PATTIES & FINISH ONIONS
3

While onions cook, cut pickle into 1/4-inch pieces. Thinly slice green onions. Combine beef with half the mustard, 1/2 tsp salt and 1/2 tsp pepper, in a medium bowl. Form beef mixture into four 4-inch wide burger patties. Set aside. When onions are dark golden-brown, remove pan from heat. Transfer onions to a small bowl. Set aside. Carefully wipe pan clean.

COOK PATTIES
4

Heat the same pan 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.**

MAKE MAYO & POTATO SALAD
5

While patties cook, in another small bowl, stir together ketchup, half the pickles, 1 tsp mustard and 1 tbsp mayo. Set aside. (NOTE: This is your tangy mayo!) When potatoes are fork-tender, drain. To another medium bowl, add potatoes, green onions, remaining pickles, remaining mayo and remaining mustard. Season with pepper and gently stir to coat.

FINISH AND SERVE
6

Halve buns and arrange them cut-side up on a baking sheet. Sprinkle cheese over bottom buns. Toast buns in middle of 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 a patty, then onions and top bun. Divide burgers and potato salad between plates.