with Burger Sauce and Seasoned Potatoes
These smash burgers bring crispy, beefy goodness to your stovetop. Crunchy pickles and savoury caramelized onions are delicious served on this all-beef patty.
Allergens
Utensils
Tags
Ground Beef
250 g
Artisan Bun
2 unit(s)
Dijon Mustard
1 tbsp
Dill Pickle, sliced
90 mL
Russet Potato
2 unit(s)
Yellow Onion
1 unit(s)
Mayonnaise
2 tbsp
Cheddar Cheese, shredded
0.25 cup
Ketchup
2 tbsp
Smoked Paprika-Garlic Blend
1 tbsp
Tomato
1 unit(s)
Italian Breadcrumbs
2 tbsp
Pepper
0.625 tsp
Salt
0.625 tsp
Oil
2 tbsp
Sugar
1 tsp
- Quarter potatoes.
- Add potatoes, 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 two 4-inch-wide burger patties (4 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 potatoes between plates.
- Serve any remaining burger sauce on the side for dipping.
1030
kcal
Calories
51
g
Fat
14
g
Saturated Fat
100
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
44
g
Protein
100
mg
Cholesterol
2140
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
400
mg
Calcium
8
mg
Iron
with Burger Sauce, Pickles and Potato Wedges
