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Cheddar Smash Burgers
Cheddar Smash Burgers

Cheddar Smash Burgers

with Chipotle Ketchup, Green Salad, and Dill Pickles

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If you love playing whack-a-mole, this recipe’s for you. But instead of bopping critters on the head, you’ll be smashing burger patties until they’re as flat as can be. There’s a point to all that pounding, though (other than stress relief): the extra surface area means a patty that gets crisp and deeply browned for an incredible flavor sensation that’s sure to please even the most discerning burger lovers.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Dill Pickle

2 unit

Roma Tomato

1 unit


1 unit

Red Onion

20 ounce

Ground Beef

1 cup

Cheddar Cheese


4 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

4 ounce

Mixed Greens

4 tablespoon


1 teaspoon

Chipotle Powder

Not included in your delivery

2 teaspoon

Vegetable Oil

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate56 g
Sugar11 g
Dietary Fiber6 g
Protein39 g
Cholesterol120 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Slice one pickle into thin rounds; quarter other pickle lengthwise to create four spears. Cut one tomato into thin rounds; dice other tomato. Halve lemon. Peel onion, then slice four ¼-inch-thick rounds from the equator (the fattest part; use the rest as you like).


Divide beef into four pieces, then shape each piece into a ball. Flatten each ball with your palm until you have a wide circle that’s about ⅓ inch thick. Season generously with salt and pepper.


Heat a large drizzle of oil in a large pan over high heat. Add patties to pan and immediately press down with a spatula to flatten them as much as possible. Cook until deeply browned and crisp on bottom, about 3 minutes. TIP: Press down with your spatula while the patties cook to increase surface contact, which will help them get nice and crispy.


Flip patties over and cook on other side for about 2 minutes. Sprinkle cheddar onto tops of patties, cover pan, and continue cooking until cheddar melts, about 1 minute more.


While patties cook, split buns in half and toast in toaster oven or oven until lightly golden, 1-2 minutes. (TIP: Place buns on a baking sheet first if using the oven.) Place lettuce, diced tomato, a squeeze or two of lemon, and 4 tsp olive oil in a medium bowl and toss to combine. Season with salt, pepper, and more lemon (to taste).


Mix ketchup and a pinch or two of chipotle powder in a small bowl. (TIP: Set aside some plain ketchup for the kids—the chipotle is spicy.) Spread ketchup mixture onto buns, then fill with patties, pickle rounds, tomato rounds, and onion slices. Serve with salad and pickle spears on the side.