Sriracha Lime Cheeseburgers
with Roasted Potato Wedges
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Instructions
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.
