Cajun Beef & White Cheddar Bacon Burgers
with Caramelized Onion, Spicy Rémoulade & Cajun Potato Wedges
- Soy
- Milk
- Eggs
- Wheat
Beef patties seasoned with our Cajun Spice Blend (packed with smoked paprika, cayenne, garlic, and oregano) are topped with melty cheddar and caramelized onion and tucked into buttery brioche buns slathered with a zingy rémoulade of mayo, mustard, and ketchup swirled with hot sauce, horseradish paste, and diced pickle. The burgers are served with crispy seasoned potato wedges plus more rémoulade for dipping.
Ingredients
1 unit
Sliced Dill Pickle
1 teaspoon
Spicy Horseradish Paste
(Contains: Soy)
4 ounce
Bacon
16 ounce
Potatoes
1 unit
Onion
½ cup
White Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Beef
2 tablespoon
Cajun Spice Blend
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Finely dice pickle until you have 1 TBSP (2 TBSP for 4 servings); reserve remaining slices for serving.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest later), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.
Turn off heat; transfer to a small bowl. Wipe out pan.
While onion cooks, in a second small bowl, combine mustard, mayonnaise, ketchup, hot sauce, diced pickle, half the horseradish paste (use less if you’re heat-sensitive), and 1 tsp Cajun Spice Blend (all the horseradish paste and 2 tsp Cajun Spice Blend for 4 servings). Season with salt and pepper.
In a medium bowl, combine beef* and remaining Cajun Spice Blend. Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun; season all over with salt and pepper.
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 patties with cheddar; cover pan to melt cheese. Remove from heat. TIP: If your pan doesn’t have a lid, cover with foil.
Meanwhile, halve and toast buns until golden.
Fill buns with patties, caramelized onion, and as much spicy rémoulade as you like.
Divide burgers and potato wedges between plates. Serve with remaining pickle slices and any remaining rémoulade on the side for dipping.
