with Burger Sauce and Seasoned Potatoes
These smash burgers bring crispy, beefy goodness to your stove-top! Crunchy pickles and savoury caramelized onions are served atop an all-beef patty!
Allergens
Utensils
Tags
Ground Beef
250 g
Brioche Bun
2 unit
Dijon Mustard
1 tbsp
Dill Pickle, sliced
90 mL
Red Potato
300 g
Onion, sliced
113 g
Mayonnaise
2 tbsp
Cheddar Cheese, shredded
0.25 cup
Ketchup
2 tbsp
Sugar
1 tsp
Salt
0.629 tsp
Smoked Paprika-Garlic Blend
1 tbsp
Tomato
80 g
Pepper
0.625 tsp
Oil
2 tbsp
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter potatoes. Add potatoes, Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) 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, 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 onions are golden-brown, 3-5 min. Remove the pan from heat. Transfer onions to a small bowl. Set aside. Carefully wipe the pan clean.
Meanwhile, cut pickle into 1/4-inch strips. Cut tomato into 1/4-inch slices. Combine beef, half the Dijon, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl) in a medium bowl. Form beef mixture into four 5-inch-wide patties (8 patties for 4 ppl).
Heat 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 and 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.
960
kcal
Calories
51
g
Fat
12
g
Saturated Fat
79
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
46
g
Protein
106
mg
Cholesterol
1900
mg
Sodium
with Burger Sauce, Pickles and Potato Wedges
