Recipe

Burger Night!

Start with juicy double smash burgers, seared on a hot griddle and mixed with
Dorot’s glazed onions for a sweet-savory boost that hits just right. Pile them high on
toasted buns with your favorite toppings and finish with a spoonful of extra onions
for good measure. On the side? A creamy, tangy Herbed Potato Salad that’s bursting with fresh flavor.

Smash Burgers with Glazed Onions

Serves 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

• 1 lb. ground beef (80/20 preferred)
• 1 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 package (10 cubes) Dorot Gardens frozen sautéed glazed onions, thawed
• 4 burger buns
• Optional toppings: sliced cheese, lettuce, tomato, guacamole, pickles, etc.

Instructions:

1. Heat the Pan:
   Preheat a griddle or heavy cast-iron skillet over high heat until very hot and
   lightly smoking. For best results and a nice hot pan, heat for a good five
   minutes before adding the burgers.

2. Make the Beef Mixture:
   In a medium bowl, mix ground beef with salt, pepper, and half of the thawed
   glazed onions. Divide the mixture into 8 loosely packed balls.

3. Smash and Cook!
   Lightly oil the griddle. Working in batches if needed, place beef balls on the hot
   surface and immediately smash each one flat with a sturdy metal spatula
   (use a second spatula or heavy tool on top for leverage). You want thin,
   jagged-edged patties—don’t move them around once smashed.

4. Flip and Add Cheese:
   Let the patties cook undisturbed until the edges are lacy and the bottoms are
   deeply browned, about 2–3 minutes. Flip and cook for another 1–2 minutes. If
   using cheese, add a slice to half of the patties right after flipping so it starts to
   melt. Once the cheese is gooey and the patties are cooked through, stack a
   plain patty on top of each cheesed one to form your double burgers, then
   transfer to a plate.

5. Toast Buns and Serve:
   Place the buns cut side down on the pan or griddle and toast for a minute until
   lightly browned and soft. Build each burger with two patties, a spoonful of the
   reserved glazed onions, and your favorite toppings.

Herbed Potato Salad

Servings: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes

Ingredients:

• 2 lbs baby potatoes (Yukon Gold or red potatoes), halved (or sub half
kohlrabi, cauliflower, or celery root cut into bite-sized pieces for a more
veggie-forward spin)
• 1⁄2 cup mayonnaise
• 1⁄4 cup whole milk Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 cube Dorot Gardens Frozen Garlic, thawed
• 1⁄2 tsp onion powder
• Salt and black pepper, to taste
• 4 cubes Dorot Gardens Frozen Parsley
• 4 cubes Dorot Gardens Frozen Basil
• 2 cubes Dorot Gardens Frozen Dill
• 2 green onions, thinly sliced
• 1 celery stalk, finely diced

Instructions:

1. Boil the Potatoes:
   Place the halved baby potatoes in a large pot and cover with cold salted
   water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until
   fork-tender. Drain and let cool slightly. If using a mix of potatoes and another
   vegetable, add the kohlrabi, celery root, or cauliflower during the last 5
   minutes of cooking so they finish cooking at the same time.

2. Make the Dressing:
   For the dressing, in a large bowl, whisk together the mayonnaise, Greek yogurt,
   Dijon mustard, apple cider vinegar, honey, thawed garlic, onion powder, salt,
   and pepper until smooth.
   Add the slightly cooled potatoes to the bowl with the dressing. Toss gently to
   coat.

3. Add the Herbs:
   In a small bowl, microwave all of the Dorot Gardens frozen herbs for 30
   seconds to 1 minute until fully thawed. Stir in the herbs with the green onions,
   and celery into potato salad. Mix well.

4. Marinate in the Fridge:
   Let the salad sit in the fridge for at least 30 minutes to allow the flavors to
   meld. Before serving, taste and adjust seasoning if needed.