Ancho BBQ Burgers
with Griddled Onion & Roasted Broccoli
- Eggs
- Soy
- Wheat
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!
Ingredients
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)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Slice potatoes into ½-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.
Cut broccoli into bite-size pieces if necessary. Swap in broccoli for potatoes, roast 12-15 minutes. (Save potatoes for another use.)
Meanwhile, peel and slice onion into ¼-inch-thick rounds, keeping layers intact. Halve buns.
In a small bowl, combine jam, chili powder, BBQ sauce, and 2 tsp water (4 tsp for 4 servings). Season with salt and pepper.
Fill buns with patties and griddled onion. Divide burgers and potato wedges between plates. Serve BBQ mayo on the side for dipping.
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.
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).
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.
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).
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The ancho BBQ sauce was a hit, with many praising its taste. Some found it sweet; others wanted more kick.
- Ease of prep: Customers described the recipe as straightforward and easy to prepare.
- Suggestions: Consider adding cheddar cheese or smoky cheese to enhance flavor. Try mixing onion and chili powder into the beef patties.
- Portions: A few felt it wasn't quite a complete meal; adding extra sides might help.
Reviews from our home cooks
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.
