Nick’s Pick | Beef Smash Burgers
with Spiced Fries & Crisp Salad
Cooking time
35 minutes
Servings
2/4
Calories
1170 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Perennially crave-worthy, the smash burger is a fast-food classic that you’ll master in no time. Take a spatula to your patties and bam! Go ahead and smash them down over a piping hot pan—it’s a great stress reliever! Top each one with grated aged white cheddar, whole-grain mustard mayo and lettuce before sandwiching it in a soft, toasted pretzel bun. Serve these beefy beauties with spiced fries and a crunchy salad tossed in a tangy vinaigrette.
We will send you:
- 250g Ground beef
- 450g Potatoes
- 1 Head of lettuce
- 100g Radishes (or French radishes)
- 15ml Whole-grain mustard
- 30ml Mayonnaise
- 30ml Apple cider vinegar
- 30g Grated aged cheddar
- 2 Pretzel buns
- 10g Hot BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cayenne pepper, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Spatula
Total Fat
71 g
Saturated Fat
17 g
Sodium
1690 mg
Total Carb
93 g
Sugars
6 g
Protein
44 g
Fibre
9 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until lightly browned and tender. Keep warm.
Mise en place
Meanwhile, reserving 2 of the largest outer leaves (double for 4 portions), halve the lettuce leaves crosswise and roughly chop the rest. Thinly slice the radishes; place in a bowl of cold water. In a small bowl, combine the mayo, ½ the mustard, a pinch of the remaining spices and S&P.
Prepare & cook the patties
In a large bowl, combine the beef, remaining spices and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, partially covered, occasionally pressing down with a spatula, 2 to 3 min. per side, until browned and cooked through. Top with the cheese. Cook, partially covered, 1 to 2 min., until melted. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
Make the salad
Meanwhile, in a second large bowl, combine the vinegar (start with ½), remaining mustard, 3 tbsp oil (double for 4 portions) and S&P. Add the chopped lettuce and radishes (drain and pat dry before adding); toss well.
Toast the buns
Heat the reserved pan on medium (add a drizzle of oil if necessary). Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.
Plate your dish
Divide the salad, fries and bun bottoms between your plates. Top each bun bottom with the seasoned mayo, a patty, the lettuce leaves and a bun top. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
