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Baconlicious Burgers

Baconlicious Burgers

with Crispy Potatoes and a Creamy Herb Wedge Salad

Calling all bacon lovers! These bodacious, bacon-fied burgers were created just for you. All-beef patties are crusted in steak seasoning, seared to juicy perfection, then topped with melty gouda, bacon-fat-caramelized onions, slices of bacon, and a creamy mustard sauce. They’re tucked into buttery brioche buns and served alongside crispy potatoes and crunchy romaine wedges topped with—you guessed it—more bacon, diced tomatoes, and a creamy ranch dressing. This dish is positively bursting with smoky, savory flavors guaranteed to knock any bacon aficionado's socks off.


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

Total Time40 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Romaine Lettuce

1 unit

Roma Tomato

4 ounce


10 ounce

Ground Beef

2 slice

Gouda Cheese

(Contains Milk)

2 tablespoon


(Contains Eggs)

1 ounce

Whole Grain Mustard

2 unit

Brioche Buns

(Contains Wheat)

4 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Ranch Spice

1 tablespoon

Bold & Savory Steak Spice

Not included in your delivery

1 tablespoon

Vegetable Oil



1 teaspoon



Nutrition Values

/ per serving
Energy (kJ)5732 kJ
Calories1370 kcal
Fat86 g
Saturated Fat30 g
Carbohydrate86 g
Sugar20 g
Dietary Fiber11 g
Protein55 g
Cholesterol225 mg
Sodium2260 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
Large Pan
Paper Towel
Small Bowl
Large Bowl


Prep and Roast Potatoes

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inchthick wedges. Halve, peel, and thinly slice onion. Trim root end from romaine, leaving bottom of lettuce intact; quarter lengthwise into wedges. Dice tomato. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender, 20-25 minutes.

Cook Bacon

Meanwhile, heat a large, dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once cool enough to handle, roughly chop a few bacon slices until you have 2 TBSP (4 TBSP for 4 servings); set the rest aside.

Caramelize Onion

Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar (2 tsp for 4). Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.

Cook Patties

In a large bowl, combine beef and Steak Spice; season with salt (we used ¾ tsp; use 1½ tsp for 4 servings) and pepper. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a drizzle of oil in same pan over medium-high heat. Add patties; cook 3-5 minutes on first side. Flip, top with gouda, and cook to desired doneness, 3-5 minutes more.

Make Sauces and Toast Buns

While patties cook, in a second small bowl, combine mayonnaise and mustard. In a separate small bowl, combine sour cream and half the Ranch Spice (use all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Halve and toast buns until golden.


Fill toasted buns with patties, bacon slices, caramelized onion, and mayomustard sauce; divide between plates. Serve with romaine wedges to the side; top with tomato, chopped bacon, and creamy herb dressing. Serve with potato wedges and remaining sauce for dipping.