Smash Double Beef Burgers
with Burger Sauce and Sweet Potato Wedges
These smash burgers bring crispy, beefy goodness to your stovetop! Crunchy pickles and savoury caramelized onions are served atop an all-beef patty!
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
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Fish, Wheat)
90 mL
Dill Pickle, sliced
2 unit(s)
Sweet Potato
1 unit(s)
Yellow Onion
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Crustaceans, Fish, Wheat)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Ketchup
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Fish, Wheat)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Mustard, Sesame, Soy, Milk, Wheat, Tree nuts, Peanuts)
1 unit(s)
Tomato
2 tbsp
Italian Breadcrumbs
(Contains: Soy, Wheat, Milk, Barley, Oats, Rye, Sesame May contain traces of: Egg)
Not included in your delivery
0.63 tsp
Pepper*
0.63 tsp
Salt*
2 tbsp
Oil*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potato wedges, Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, peel, halve, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring often, until slightly softened, 2-3 min.
- Reduce heat to medium. Add 1 tsp (2 tsp) sugar and season with salt.
- Cook, stirring occasionally, until onions are golden-brown, 3-5 min.
- Remove from heat. Transfer to a small bowl. Set aside.
- Carefully wipe the pan clean.
- Meanwhile, cut pickles into 1/4-inch strips.
- Cut tomato into 1/4-inch slices.
- Combine beef, breadcrumbs, half the Dijon, 1/2 tsp (1 tsp) salt and 1/2 tsp (1 tsp) pepper in a medium bowl.
- Form beef mixture into four 4-inch-wide burger patties (8 patties for 4 ppl).
- Reheat the same pan (from step 2) over medium-high.
- When hot, add patties to the dry pan. Using the back of a spatula, gently press down on each patty.
- Cook until bottoms are golden-brown, 3-4 min.
- Flip patties. Cook until the other side is golden-brown and patties are cooked through, 3-4 min.**
- Meanwhile, add ketchup, mayo and remaining Dijon to another small bowl. Season with salt and pepper, then stir to combine.
- Halve buns. Arrange on an unlined 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 buns so they don't burn!)
- Spread half the burger sauce on top buns.
- Stack patties, onions, tomatoes and pickles on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve any remaining burger sauce on the side for dipping.
If you've opted for double beef, add an extra 1/4 tsp (1/2 tsp) salt to the beef mixture. Form into four (eight) 5-inch-wide patties.
Don't overcrowd the pan. Pan-fry patties in batches, if needed!
