Gimbels’ Santa Cheeseburgers
with Caramelized Onion, Garlic Mayo & Cheesy Potato Snowballs
Unlike the mall Santa at Gimbels, this classic combo of beef and cheese is the real deal. Enjoy juicy cheeseburgers on pillowy potato buns with garlic mayo and topped with balsamic caramelized onion. On the side are cheesy mashed potatoes you’ll roll into “snowballs,” coat in toasted panko breadcrumbs, then stack into potato snow-people. Who says you can’t play with your food? Not us!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Red Onion
1 clove
Garlic
½ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
Balsamic Vinegar
1.5 tablespoon
Sour Cream
(Contains Milk)
½ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Ground Beef
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 unit
Ketchup
3 ounce
Carrot
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain.
• Meanwhile, peel and mince or grate garlic. Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and season with salt and pepper. Wipe out pan.
• In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more if desired). Season with salt and pepper. • Heat a drizzle of oil in pan used for panko over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: If onion begins to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings); cook until onion is caramelized and jammy, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate. Wash out pan. TIP: Cover plate with foil to keep warm.
• Return potatoes to pot; mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the Monterey Jack; taste and season with salt and pepper.
• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with remaining Monterey Jack; cover pan to melt cheese.
• While burgers cook, measure out two TBSP-size portions, two ¼-cup portions, and two 1⁄3-cup portions of mashed potato mixture. Form into balls using your hands, then roll in toasted panko to coat. TIP: The potato mixture will still be warm, so wear food-safe gloves for less mess! • (We sent a carrot for decorating—peel and cut it into different shapes to use as eyes, arms, and buttons, and transform your snowballs into snow people!)
• Halve and toast buns until golden. • Spread cut sides of buns with ketchup and as much garlic mayo as you like. Fill with patties and as much caramelized onion as you like. • Divide burgers and potato snowballs between plates; stack snowballs to create snow people. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
