Old-School Deli Burgers
with Tangy Mayo, Creamy Coleslaw & Crispy Fried Onions
Is there anything more satisfying than a burger? We checked, and the answer was “no!” This classic deli version (for a quickie dinner idea) will not disappoint: You’ll smash juicy beef patties right in the pan to create craggy, crispy edges. Tuck those perfect patties into extra-soft potato buns, top with a pile of tangy slaw (plus crispy fried onions for extra texture and flavor), and slather in a top-secret deli sauce that’s creamy, tangy, sweet, and packed with umami.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
2 teaspoon
Dijon Mustard
1 tablespoon
Fry Seasoning
10 ounce
Ground Beef
4 ounce
Coleslaw Mix
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lemon. • In a small bowl, combine ketchup, half the mayonnaise, half the sour cream, half the mustard, ¼ tsp sugar, ¼ tsp Fry Seasoning (you’ll use the rest in the next step), juice from one lemon wedge, ½ tsp salt, and pepper. (For 4 servings, use ½ tsp sugar, ½ tsp Fry Seasoning, juice from two lemon wedges, and 1 tsp salt.)
• In a medium bowl, gently combine beef*, remaining mustard, remaining Fry Seasoning, a big pinch of salt, and pepper. Form beef into two equal-size balls (four balls for 4 servings). • Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties, each slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn crispy.)
• Meanwhile, in a second medium bowl, combine coleslaw mix, remaining mayonnaise, remaining sour cream, ¼ tsp sugar (½ tsp for 4 servings), juice from two lemon wedges (four lemon wedges for 4), a pinch of salt, and pepper. • Halve buns; toast until golden.
• Spread a thin layer of tangy mayo on bottom buns. Fill buns with patties, crispy fried onions, and as much remaining tangy mayo as you like. • Divide burgers and slaw between plates. (You can also top burgers with a bit of slaw for an authentic deli special.) Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
