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.
Ingredients
1 unit
Yellow Onion
2 unit
Brioche Buns
(Contains Wheat)
12 ounce
Fingerling Potatoes
1 tablespoon
Fry Seasoning
4 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
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. • 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).
• 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.
• 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 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.
• 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.
