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Beef Smash Burgers

with Oven Fries & Crisp Salad

Cooking time

35 minutes




1010 /serving

Perennially crave-worthy, the smash burger is a fast-food classic that you’ll master tonight by taking a spatula to your patties and bam! Smashing them down over a piping hot pan. It’s a great stress reliever! Top with grated cheddar, a whole-grain mustard mayo and some lettuce before sandwiching your patties between soft, toasted burger buns. You’ll be serving these beauties with oven-fries on the side and a crunchy salad tossed with a tangy vinaigrette.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 1 Garlic clove
  • 1 Head of lettuce
  • 60g Radishes
  • 15ml Whole-grain mustard
  • 30ml Mayonnaise
  • 15ml White wine vinegar
  • 50g Grated aged cheddar
  • 2 Classic hamburger buns
  • 15g Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat, Barley

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
53 g
Saturated Fat
15 g
2580 mg
Total Carbs
90 g
9 g
49 g
9 g
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Make the fries
Preheat the oven to 450°F. Cut the potatoes into French fries. On a lined sheet pan, toss the fries with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, flipping halfway through, 20 to 25 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes cook, trim the root end of the lettuce. Keep 2 of the largest outer leaves aside (double for 4 portions) and halve crosswise; roughly chop the rest. Thinly slice the radishes; place in a bowl of cold water. Mince the garlic. In a small bowl, make the seasoned mayonnaise by combining the mayonnaise and ½ the mustard; season with a pinch of the remaining spice blend and S&P.
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Prepare & cook the burger patties
In a large bowl, combine the ground beef and garlic; season generously with S&P and with the remaining spice blend. Using your hands, mix until combined; form into 2 patties of equal size (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and press to flatten with a spatula. Cook, partially covered, 2 to 3 min. per side, until browned and cooked through. Divide the cheddar between the patties; cook, partially covered, 1 to 2 min., until melted. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the salad
While the burgers cook, in a large bowl, combine the white wine vinegar, remaining mustard and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the chopped lettuce and radishes (drain and pat dry with a paper towel before adding). Toss well.
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Toast the buns
In the reserved pan of fond, add the buns cut-sides down (if the pan seems dry, add a drizzle of oil). Toast on medium, 1 to 2 minutes, until golden brown.
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Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with a spoonful of the seasoned mayonnaise, a burger patty, a halved lettuce leaf and a bun top. Serve the finished oven fries and any remaining seasoned mayonnaise on the side as a dipping sauce. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.