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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Beef
4 unit(s)
Brioche Bun
2 tbsp
Dijon Mustard
180 mL
Dill Pickle, sliced
12 unit(s)
Red Potato
227 g
Onion, sliced
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
14 g
Chives
½ cup
Cheddar Cheese, shredded
Not included in your delivery
1.5 tsp
Salt*
1 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Quarter potatoes. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. 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-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 dark golden-brown, 3-5 min.
While onions cook, cut pickle into 1/4-inch pieces. Thinly slice green onions. Combine beef with 1 tbsp 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.
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.**
While patties cook, stir together half the pickles, 1 tsp mustard and 1 tbsp mayo 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 green onions, 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 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.
