Howdy, fellow burger lovers! It’s time to saddle up for a delicious, down-home dinner (and some more cowboy puns). We’re talking about a bacon-loaded, bodaciously beefed up creation that’s chock full of bold flavors sure to satisfy. Beef patties are topped with melty gouda, tangy pickles, and a heap of BBQ caramelized onions. On the side, there’s a pile of cheesy loaded potato rounds with all the fixings. You’re bacon me hungry, partner!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
2 unit
Brioche Buns
(Contains Wheat)
16 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
2 ounce
BBQ Sauce
4 ounce
Bacon
10 ounce
Ground Beef
2 slice
Gouda Cheese
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
2 unit
Scallions
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Dill Pickle
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Salt
Pepper
Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve buns. Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Arrange in a single overlapping layer. Roast on top rack until lightly browned, 20 minutes.
Meanwhile, melt 1 TBSP butter in a medium pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and beginning to brown, 8-10 minutes. (TIP: Lower heat and add a splash of water if onion begins to burn.) Stir in half the BBQ sauce (you’ll use the rest later); cook until warmed through, 2-3 minutes. Turn off heat.
While onion cooks, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if necessary, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat (you’ll use this to cook patties). Once bacon is cool enough to handle, finely chop half the slices.
In a large bowl, combine beef, minced onion, remaining Fry Seasoning, and ½ tsp salt (1 tsp for 4 servings). Shape mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat pan with bacon fat over mediumhigh heat; add patties and cook until browned, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts and patties reach desired doneness.
Once potatoes have roasted 20 minutes, remove from oven and evenly sprinkle with pepper jack and chopped bacon. Return to oven until cheese has melted and potatoes are tender, 5-7 minutes more. Meanwhile, toast buns until golden. Thinly slice pickle into rounds. Trim and thinly slice scallions.
Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, bacon strips, and sliced pickle (you may have extra—if so, serve on the side). Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions and serve.