Bacon Buckaroo Burgers
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Bacon Buckaroo Burgers

Bacon Buckaroo Burgers

with BBQ Caramelized Onion & Cheesy Roasted Potatoes

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 us 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


serving amount

1 unit

Yellow Onion

2 unit

Brioche Buns

(Contains Wheat)

12 ounce

Fingerling Potatoes

1 tablespoon

Fry Seasoning

4 ounce

BBQ Sauce

4 ounce


10 ounce

Ground Beef

2 slice

Gouda Cheese

(Contains Milk)

½ cup

Pepper Jack Cheese

(Contains Milk)

2 unit


2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Sliced Dill Pickle

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1350 kcal
Fat81 g
Saturated Fat35 g
Carbohydrate97 g
Sugar30 g
Dietary Fiber6 g
Protein50 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.


Baking Sheet
Medium Pan
Large Pan
Paper Towel
Large Bowl


Prep & Roast Potatoes

• 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. • Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first. • Roast on top rack until lightly browned and tender, 20-25 minutes (you’ll add more to the sheet then).

Caramelize Onion

• 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 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.

Cook Bacon

• 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.

Cook Patties

• 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 reserved bacon fat over medium-high 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.

Top Potatoes & Finish Prep

• Once potatoes are lightly browned and tender, 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. • Trim and thinly slice scallions.


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