
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!
4 tablespoon
BBQ Sauce
1 unit
Red Onion
12 ounce
Potatoes
8 ounce
Broccoli
10 ounce
Ground Beef
1 teaspoon
Ancho Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Red Pepper Jam
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Swap in broccoli for potatoes, roast 12-15 minutes. (Save potatoes for another use.)

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.

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.


Burgers needed some sprucing up by adding some onion and chile powder to the beef. Sauce was great.
Always love burgers! Missing some cheese, but the sauce was really good! And I enjoy the swap of broccoli for no upcharge!
The best hamburger! This bbq sauce is something I will make again and again
Good burger and the bbq sauce was also yummy. Not sure how to improve...maybe a smoky cheese?
Tasty but missing ingredients. Would love to try it with everything included in the recipe.