with German-Style Potato Salad
The crunchy pickles and savoury caramelized onions on this burger will take your meal to the next level. We've even chopped up some pickles to add zing to our classic potato salad. It's safe to say you won't miss the BBQ with this stovetop-friendly dinner!
Allergens
Utensils
Tags
Ground Beef
250 g
Artisan Bun
2 unit(s)
Dijon Mustard
1 tbsp
Dill Pickle, sliced
90 mL
Red Potato
350 g
Yellow Onion
1 unit(s)
Mayonnaise
4 tbsp
Parsley
7 g
Cheddar Cheese, shredded
0.5 cup
Panko Breadcrumbs
0.25 cup
Ketchup
2 tbsp
Pepper
0.313 tsp
Salt
0.375 tsp
Sugar
1 tsp
Oil
0.5 tbsp
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until softened slightly, 3-4 min.
- Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are 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.
- Meanwhile, combine beef, panko, half the Dijon, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!)
- Form into two 5-inch-wide patties (4 patties for 4 ppl).
- Reheat 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.)
- Meanwhile, finely chop pickles, reserving pickle juice.
- Roughly chop parsley.
- Stir together half the pickles, ketchup and 1 tbsp (2 tbsp) mayo in another small bowl. (NOTE: This is your tangy sauce.)
- When potatoes are done, 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.
- Halve buns, then arrange on an unlined baking sheet, cut-sides 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 sauce on top buns.
- Stack patties and caramelized onions on bottom buns. Close with top buns.
- Divide burgers and potato salad between plates.
1030
kcal
Calories
55
g
Fat
17
g
Saturated Fat
87
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
1950
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
450
mg
Calcium
7
mg
Iron
with Burger Sauce, Pickles and Potato Wedges
