Sriracha Lime Cheeseburgers

Name: Sriracha Lime Cheeseburgers with Roasted Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Yukon Gold Potatoes; 1 unit Red Onion; 2 unit Lime; 2 unit Roma Tomato; 2 tablespoon Fry Seasoning; 8 tablespoon Sour Cream; 2 teaspoon Sriracha; 20 ounce Ground Beef; 4 slice Cheddar Cheese; 4 unit Potato Buns; 2 teaspoon Olive Oil; ¾ teaspoon Sugar; 2 teaspoon Vegetable Oil; Salt; Pepper

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.

Tags:

Spicy

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

1 unit

Red Onion

2 unit

Lime

2 unit

Roma Tomato

2 tablespoon

Fry Seasoning

8 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Sriracha

20 ounce

Ground Beef

4 slice

Cheddar Cheese

(Contains: Milk)

4 unit

Potato Buns

(Contains: Eggs, Milk, Soy, Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

¾ teaspoon

Sugar

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Zester

•Baking Sheet

•Small Bowl

•Large Bowl

•Large Pan

Instructions

PDF

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 2 TBSP (save the rest for another use). Zest ½ tsp zest from limes, then cut each into quarters. Thinly slice tomatoes.

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 all but one lime quarter, 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 four 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 on second side and desired doneness is reached, 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, tomatoes, and onion. Divide burgers and potatoes between plates. Serve with any remaining crema for dipping.