Griddled Onion Cheeseburgers
with Special Sauce and Garlic Potato Wedges
Is there anything more satisfying than a cheeseburger? (Don’t worry, we checked, and the answer was a resounding “no!”) There is a difference, however, between a good cheeseburger and a great one. After you try a bite of ours, we know you’ll agree this one falls in the GREAT category. Juicy beef patties are topped with melty cheddar, sweet griddled onion, ripe tomato slices, and finally, magic sauce. We can’t give too much away, but what we can say is that the name is true. It’s creamy, tangy, savory, and well...magical! You’ll want to put it on everything, but it’s especially awesome on the side of crispy potato wedges.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
12 ounce
Yukon Gold Potatoes
1 unit
Roma Tomato
1 unit
Shallot
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 teaspoon
Garlic Powder
5 teaspoon
White Wine Vinegar
2 tablespoon
Ketchup
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Beef
½ cup
Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion. Cut potatoes into ½-inch wedges. Thinly slice tomato. Halve, peel, and finely mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Halve buns.
Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings; you’ll use the rest in the next step), salt, and pepper. Roast on top rack of oven until browned and crisp, 25-30 minutes.
Meanwhile, in a small bowl, combine minced shallot, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. In another small bowl, combine ketchup, mustard, sour cream, 1 tsp sugar (2 tsp for 4 servings), and remaining ¼ tsp garlic powder (½ tsp for 4 servings).
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
While onion cooks, form beef into two patties (four patties for 4 servings) each slightly wider than a bun. Season generously with salt and pepper. Heat a drizzle of oil in same pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top with cheddar and cover until melted and patties are cooked to your liking, 1-2 minutes.
While cheese melts, toast buns in oven or toaster oven until golden brown. Drain pickled shallot, discarding liquid. Stir shallot into bowl with sauce. Fill buns with patties, onion, tomato, and sauce. Serve any extra sauce on the side for dipping potatoes into.
