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American Recipes
Griddled Onion Cheeseburgers

Griddled Onion Cheeseburgers

with Special Sauce and Garlic Potato Wedges

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 unit


2 unit

Potato Bun

(ContainsWheat, Milk, Eggs)

1 teaspoon

Garlic Powder

5 teaspoon

White Wine Vinegar

2 tablespoon


2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream


10 ounce

Ground Beef

½ cup

Cheddar Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

2 teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate85 g
Sugar23 g
Dietary Fiber8 g
Protein42 g
Cholesterol135 mg
Sodium970 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
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.

Roast Potatoes
Roast Potatoes

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.

Pickle Shallot and Make Sauce
Pickle Shallot and Make Sauce

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).

Cook Onion
Cook Onion

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.

Form and Cook Patties
Form and Cook Patties

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.

Toast Buns and Serve
Toast Buns and Serve

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.