HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSriracha Lime Cheeseburgers
Sriracha Lime Cheeseburgers

Sriracha Lime Cheeseburgers

with Roasted Potato Wedges

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Where other burgers zig, these burgers zag: we’re pretty sure you’ve never had a patty quite like this. These beefed-up creations have some unexpected flair thanks to a mix of warm spices added to the meat. And it only gets more exciting when you pile on toppings like quick-pickled onion, lime crema, and juicy tomato slices. Finish with some roasted potato wedges to the side, and all that’s left to do is dive headfirst into this burger adventure.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

1 unit


1 unit

Roma Tomato

1 tablespoon

Fry Seasoning

4 tablespoon

Sour Cream


1 teaspoon


10 ounce

Ground Beef

2 slice

Cheddar Cheese


2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

Not included in your delivery

2 teaspoon

Olive Oil

¾ teaspoon


2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber8 g
Protein40 g
Cholesterol125 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into ½-inch-thick wedges. Halve and peel onion. Thinly slice one half; grate remaining half until you have 1 TBSP (save the rest for another use). Zest ¼ tsp zest from lime, then cut into quarters. Thinly slice tomato.


Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (we’ll use the rest later), and a few big pinches of salt and pepper. Roast in oven until browned and tender, about 25 minutes, tossing halfway through.


Meanwhile, in a small bowl, toss together sliced onion, juice from 3 lime wedges, ¼ tsp sugar, and a pinch of salt and pepper. Set aside to pickle, tossing occasionally. In another small bowl, stir together sour cream, lime zest, ½ tsp sugar, juice from remaining lime quarter, and 1 tsp water. Add sriracha to taste. Season with salt.


In a large bowl, mix beef, grated onion, and remaining Fry Seasoning. Using your hands, gently shape mixture into two evenly-sized patties, each slightly wider than the buns. Season with plenty of salt and pepper.


Heat a large drizzle of oil in a large pan over medium-high heat (we used nonstick). Add patties and cook 4 minutes on one side, then flip and top with cheddar. Cook until browned and cooked to desired doneness, 3-5 minutes more.


Drain liquid from pickled onion. Halve buns. (TIP: Toast buns if desired.) Spread as much crema as you like onto bottom halves. Fill buns with patties, tomato, and onion. Divide burgers and potatoes between plates. Serve with any remaining crema for dipping.