Meal Kit

Culinary Collection

Big Smack Burger

with special sauce and crispy oven fries

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Fish (Anchovy), Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Here’s another burger recipe out of the hundreds I’ve written. This one has my version of a ‘burger sauce’ and one of my favorite sides, crispy oven fries.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Ground Beef
  • 1 Romaine Heart
  • Info
    2 Brioche Buns
  • 1 Yellow Onion
  • Info
    2 oz. Sour Cream
  • 1½ oz. Dill Pickle Slices
  • Info
    1½ oz. Sliced Cheddar Cheese
  • 0.95 oz. Ketchup Cup
  • Info
    ¼ fl. oz. Worcestershire Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Roast the Fries

    Cut potatoes into ¼" fries and pat dry.

    Place fries on prepared baking sheet and spray with cooking spray. Toss with 1/4 tsp. salt and a pinch of pepper.

    Spread into a single layer. Roast in hot oven until lightly browned and crisp, 25-30 minutes, tossing fries halfway through.

    While fries roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Mince 2-3 pickles (reserve remaining slices whole for burger).

    Hold romaine heart at root end and halve lengthwise. Place halves flat-side down and thinly chop.

    Halve and peel onion. Cut one half into 1/4" dice (remaining half is yours to use as you please!)

    Form ground beef into patties, about 5" in diameter. Season both sides with 1/4 tsp. salt and a pinch of pepper. Press thumb into center of each patty to form slight indentation.

  3. 3

    Toast the Buns

    Place a large non-stick pan over medium heat.

    Add buns, cut side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

    Remove from burner. Transfer buns to a plate. Reserve pan, no need to wipe clean.

  4. 4

    Cook the Patties

    Return pan used to toast buns to medium-high heat.

    Add 1 tsp. olive oil and patties to hot pan. Cook until beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes per side.

    For the last 1-2 minutes of cooking, top each patty with cheese and cover with lid. Cook until cheese is melted.

    Remove from burner.

    While patties cook, continue recipe.

  5. 5

    Make Sauce and Finish Dish

    In a mixing bowl, combine sour cream, ketchup, 1 Tbsp. minced pickles, and 1 tsp. Worcestershire sauce (remaining is yours to use as you please!).

    Plate dish as pictured on front of card, topping bottom bun with diced onion, lettuce, reserved whole pickles (to taste), patty, sauce, and top bun. Buon appetito!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.