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Ancho BBQ Burgers

Ancho BBQ Burgers

with Griddled Onion & Roasted Potato Wedges

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Ready to amp up burger night? Meet ancho—the slightly spicier chili powder of your BBQ dreams. Here you’ll mix it with tangy red pepper jam and BBQ sauce for a savory slather on toasted buns. Sandwiched between all that flavor are juicy beef patties and tender smoky onion rounds. And since none of these flavors can go to waste, you’ll mix the remaining ancho BBQ sauce with mayo for a creamy potato wedge dipper. This definitely ancho average burger!

Tags:Fair Climate Score
Allergens:WheatEggsMilkSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

1 unit

Red Onion

2 unit

Potato Buns

(ContainsWheat, Eggs, Milk, Soy)

1 unit

Red Pepper Jam

1 teaspoon

Ancho Chili Powder

4 tablespoon

BBQ Sauce

10 ounce

Ground Beef

2 tablespoon

Mayonnaise

(ContainsEggs)

Not included in your delivery

1 tablespoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat45 g
Saturated Fat15 g
Carbohydrate107 g
Sugar35 g
Dietary Fiber4 g
Protein34 g
Cholesterol115 mg
Sodium940 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.

2

• Meanwhile, peel and slice onion into 1⁄4-inch-thick rounds, keeping layers intact. Halve buns.

3

• In a small bowl, combine jam, chili powder, BBQ sauce, and 2 tsp water (4 tsp for 4 servings). Season with salt and pepper.

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds and cook until tender and browned at the edges, 3-5 minutes per side. Season with salt and pepper. Transfer to a plate.

5

• Meanwhile, in a large bowl, combine beef, salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Once onion rounds are done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • While patties cook, toast buns until golden brown. Evenly spread cut sides with half the ancho BBQ sauce (you’ll use the rest in the next step).

6

• Add mayonnaise to bowl with remaining ancho BBQ sauce; stir to combine. • Fill buns with patties and griddled onion. Divide burgers and potato wedges between plates. Serve BBQ mayo on the side for dipping.