Bacon Buckaroo Burgers

Bacon Buckaroo Burgers

with BBQ Caramelized Onion & Cheesy Loaded Potato Rounds

Craft Burger
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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 fixin’s. You’re bacon me hungry, partner!


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

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

16 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

2 ounce

BBQ Sauce

4 ounce


10 ounce

Ground Beef

2 slice

Gouda Cheese


½ cup

Pepper Jack Cheese


2 unit


4 tablespoon

Sour Cream


1 unit

Dill Pickle

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories1430 kcal
Fat85 g
Saturated Fat37 g
Carbohydrate105 g
Sugar30 g
Dietary Fiber7 g
Protein56 g
Cholesterol260 mg
Sodium2830 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and 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.


• While potatoes roast, 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 lightly browned, 8-10 minutes. TIP: Lower heat and add a splash of water if onion begins to burn. • Stir in half the BBQ sauce (save the rest for serving); 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 browning too quickly, 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 the 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 salt (we used ½ tsp). (Use 1 tsp salt for 4 servings.) Form 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 melts and potatoes are tender, 5-7 minutes more. • Meanwhile, toast buns until golden. Thinly slice pickle crosswise into rounds. Trim and thinly slice scallions.


• Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, bacon slices, 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. Serve.