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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

1 unit

Yellow Onion

2 unit

Brioche Buns

(ContainsMilk, Eggs, Soy, Wheat)

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

4 tablespoon

BBQ Sauce

4 ounce


10 ounce

Ground Beef

2 slice

Gouda Cheese


½ cup

Pepper Jack Cheese


2 unit


2 tablespoon

Sour Cream


1 unit

Sliced Dill Pickle

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1370 kcal
Fat83 g
Saturated Fat35 g
Carbohydrate97 g
Sugar29 g
Dietary Fiber6 g
Protein55 g
Cholesterol250 mg
Sodium2470 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 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.