HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Cheddar Pork Burgers
BBQ Cheddar Pork Burgers

BBQ Cheddar Pork Burgers

with Chipotle Aioli & Potato Wedges

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These bodacious burgers are positively layered with flavor. Fry-spiced and onion-studded pork burgers are topped with melty cheddar and a tangle of BBQ-spiked onion, then tucked into toasty buns. A slick of chipotle aioli holds it all together, giving you the perfect, flavor-packed bite. With a heap of crispy oven fries on the side, we hope you’re prepared for total taste bud takeover.


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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

2 tablespoon


(ContainsEggs, Soy)

1 teaspoon

Chipotle Powder

4 tablespoon

BBQ Sauce

1 tablespoon

Fry Seasoning

10 ounce

Ground Pork

½ cup

Cheddar Cheese


2 unit

Potato Buns

(ContainsEggs, Soy, Milk, Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1100 kcal
Fat61 g
Saturated Fat24 g
Carbohydrate97 g
Sugar26 g
Dietary Fiber7 g
Protein38 g
Cholesterol155 mg
Sodium1360 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
Small Bowl
Large Pan
Medium Bowl
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 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). Cut potatoes into ½-inch-thick wedges. Halve buns. • In a small bowl, combine mayonnaise with chipotle powder to taste (start with a pinch, then taste and add more from there if desired). Season with salt and pepper; set aside.


• Melt 1 TBSP butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. • Stir in half the BBQ sauce (you’ll use the rest later); cook until sauce is warmed through, 1-2 minutes more. • Turn off heat; transfer to a medium bowl. Wash out pan.


• While onion cooks, toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.


• While potatoes roast, in a large bowl, combine pork*, minced onion, remaining Fry Seasoning, salt (we used ½ tsp), and pepper. (For 4 servings, use 1 tsp salt.) • Form into two patties (four patties for 4), each slightly wider than a burger bun.


• Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Remove from pan and set aside. • While patties cook, toast buns until golden.


• Spread bottom buns with remaining BBQ sauce. Spread top buns with chipotle aioli. Fill buns with patties and caramelized onion. • Divide burgers between plates and serve with potato wedges on the side.