Skillet Smash Burger Bowls with Dill Pickles

Steps

1. Make the quick pickles first: stir the cider vinegar, water, sugar and one quarter of the salt in a bowl until dissolved, then add the cucumber and dill and set aside for at least 20 minutes.
2. Make the mustard sauce: stir the mustard and Greek yogurt together and refrigerate until serving.
3. Heat half the olive oil in a large skillet over medium heat. Add the potato wedges, sprinkle with the paprika and one quarter of the salt, cover and cook 15 to 18 minutes, turning often, until tender and browned. Move to a plate.
4. Add the remaining half of the olive oil and the onion to the skillet and cook 6 to 8 minutes until soft and golden. Move to a plate.
5. Divide the ground beef into 8 loose balls. Raise the heat to medium-high, add the balls in batches and press each flat with a spatula. Season with the remaining half of the salt and the black pepper.
6. Cook 2 to 3 minutes per side until well browned and the patties reach 160°F (71°C) inside.
7. Divide the cabbage among 4 bowls, add the potato wedges and 2 patties each, then top with the onion, drained pickles and a spoonful of the mustard sauce.