with German-Style Potato Salad
Pan-fried, crispy, beefy goodness! This burger has all the toppings to take your meal to the next level with 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 BBQ with this stovetop-friendly dinner!
Allergens
Utensils
Tags
Ground Beef
250 g
Brioche Bun
2 unit
Dijon Mustard
1 tbsp
Dill Pickle, sliced
90 mL
Red Potato
360 g
Yellow Onion
113 g
Mayonnaise
4 tbsp
Parsley
7 g
Cheddar Cheese, shredded
0.25 cup
Panko Breadcrumbs
0.25 cup
Ketchup
2 tbsp
Oil
0.5 tbsp
Salt
0.375 tsp
Sugar
1 tsp
Pepper
0.313 tsp
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.
Meanwhile, 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 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 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!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl).
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.)
Meanwhile, 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.
Halve buns, then 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.
1030
kcal
Calories
53
g
Fat
13
g
Saturated Fat
90
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
53
g
Protein
121
mg
Cholesterol
1690
mg
Sodium
with Burger Sauce, Pickles and Potato Wedges
