Smash Burgers
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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 stove-top friendly smashed burgers!

Allergens:
Egg
Mustard

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)

Artisan Bun

1 tbsp

Dijon Mustard

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)

7 g

Parsley

¼ cup

Cheddar Cheese, shredded

2 tbsp

Ketchup

Not included in your delivery

½ tbsp

Oil*

½ tsp

Sugar*

1.5 tsp

Salt*

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Nutrition Values

Calories240 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate23 g
Sugar4 g
Dietary Fiber3 g
Protein3 g
Cholesterol15 mg
Sodium2230 mg
Trans Fat0.1 g
Potassium550 mg
Calcium150 mg
Iron1 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

Large Pot
Large Non-Stick Pan
Medium Bowl
Small Bowl
Spatula
Strainer
Baking Sheet

Instructions

COOK POTATOES
1

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.

CARAMELIZE ONIONS
2

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

MAKE PATTIES & FINISH ONIONS
3

While onions cook, cut pickles into 1/4-inch pieces, reserving pickle juice. Roughly chop the parsley. Combine beef with half the mustard, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a medium bowl. Form beef mixture into two 4-inch wide burger patties (four patties for 4ppl). 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, 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.

FINISH AND SERVE
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 a patty, then onions and top bun. Divide burgers and potato salad between plates.