Ancho BBQ Burgers
with Griddled Onion & Roasted Asparagus
- 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
ounce
Potatoes
6 ounce
Asparagus
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.
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.
