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Smash Burgers
Very High Fibre
Family Friendly
Smash Burgers

with Burger Sauce, Pickles and Potato Wedges

10 min
Difficulty: 1/3
American

Ingredients: Russet potato • Ground beef • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Yellow onion • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Allergens

Barley
Oats
Rye
Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl
Spatula

Tags

Very High Fibre
Family Friendly
Regional-specialty
Handhelds
Ingredients
Ground Beef

Ground Beef

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Dijon Mustard

Dijon Mustard

1 tbsp

Dill Pickle, sliced

Dill Pickle, sliced

90 mL

Russet Potato

Russet Potato

2 unit(s)

Yellow Onion

Yellow Onion

1 unit(s)

Mayonnaise

Mayonnaise

2 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Ketchup

Ketchup

2 tbsp

Smoked Paprika-Garlic Blend

Smoked Paprika-Garlic Blend

6 g

Tomato

Tomato

1 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Pepper

Pepper

0.625 tsp

Salt

Salt

0.625 tsp

Oil

Oil

2 tbsp

Sugar

Sugar

1 tsp

Preparation
1
Roast potato wedges

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Cut potatoes into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potato wedges, Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden.

2
Cook onions

  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 2-3 min, stirring often, until slightly softened.
  • Reduce heat to medium. Add 1 tsp (2 tsp) sugar and season with salt.
  • Cook for 3-5 min, stirring occasionally, until onions are dark golden.
  • Remove from heat. Transfer to a small bowl. Set aside.
  • Carefully wipe the pan clean.

3
Prep

  • Meanwhile, cut pickles into 1/4-inch strips. 
  • Cut tomato into 1/4-inch slices.
  • In a medium bowl, combine beef, breadcrumbs, half the Dijon, 1/2 tsp (1 tsp) salt and 1/2 tsp (1 tsp) pepper.
  • Form beef mixture into 2 (4) 4-inch-wide patties. 

4
Cook patties

  • 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.
  • Pan-fry patties for 3-4 min per side, until browned and cooked through.**

5
Make sauce and toast buns

  • In another small bowl, add ketchup, mayo and remaining Dijon. Season with salt and pepper, then stir to combine.
  • Halve buns. On an unlined baking sheet, arrange buns, cut-side up.
  • Sprinkle cheese over bottom buns. Toast buns in the middle of the oven for 2-3 min, until cheese melts. (TIP: Keep an eye on them so they don't burn!)

6
Finish and serve

  • Spread half the burger sauce on top buns.
  • Stack patties, onions, tomatoes and pickles on bottom buns. Close with top buns.
  • Divide burgers and potato wedges between plates.
  • Serve any remaining burger sauce on the side for dipping.

Nutrition per serving

1050

kcal

Calories

55

g

Fat

16

g

Saturated Fat

98

g

Carbohydrate

15

g

Sugar

9

g

Dietary Fiber

44

g

Protein

110

mg

Cholesterol

2060

mg

Sodium

1

g

Trans Fat

1700

mg

Potassium

250

mg

Calcium

8

mg

Iron

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