Bacon Buckaroo Burgers
with BBQ Caramelized Onion & Cheesy Loaded Potato Rounds
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Brioche Buns
(Contains Milk, Eggs, Soy, Wheat)
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
4 tablespoon
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
2 tablespoon
Sour Cream
(Contains Milk)
1 unit
Sliced Dill Pickle
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry 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 (you’ll add more to the sheet then).
• 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 lightly browned, 8-10 minutes. TIP: Lower heat if onion begins to brown too quickly. • 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. Carefully 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; 1 tsp 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 medium-high heat; add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts.
• Once potatoes have roasted 20 minutes, remove sheet from oven; 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. • Trim and thinly slice scallions.
• Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, pickle (you may have extra; if so, serve on the side), and bacon slices. • Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions and serve.
