Our Plans
Tangy Double-Stacked Beef Burgers
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tangy Double-Stacked Beef Burgers

Tangy Double-Stacked Beef Burgers

with German-Style Potato Salad


Pan-fried, crispy, beefy goodness! This burger has all the toppings to take your meal to the next level: crunchy pickles and savoury caramelized onions – we've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss out on BBQ with this stovetop-friendly dinner!

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

500 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

4 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


¾ tsp


1 tsp


0.31 tsp



Nutrition Values

Calories1280 kcal
Fat72 g
Saturated Fat21 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber7 g
Protein70 g
Cholesterol200 mg
Sodium2570 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 Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl
Baking Sheet


Cook potatoes

Before starting, preheat the broiler to high. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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, peel, then cut onion into 1/4-inch slices. 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 onions soften slightly, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 3-4 min. Remove the pan from heat. Transfer onions to a small bowl, then set aside. Carefully wipe the pan clean.

Form patties

While onions caramelize, combine beef, panko, half the Dijon, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture! For 4 ppl, add 2 eggs.) Form into four 4-inch-wide patties (8 patties for 4 ppl).

Cook patties

Heat the same pan (from step 2) over medium-high. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!)

Make tangy mayo and potato salad

While patties cook, finely chop pickles, 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, reserved pickle juice, remaining pickles, remaining mayo and remaining Dijon. Season with pepper, then gently stir to coat.

Finish and serve

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 tangy mayo on top buns. Stack patties and caramelized onions on bottom buns. Close with top buns. Divide burgers and potato salad between plates.