HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelized Onion Swissburgs
Caramelized Onion Swissburgs

Caramelized Onion Swissburgs

with Roasted Garlic Horseradish Aioli & Seasoned Potato Wedges

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Looking to up your burger game? This version will blow your mind. The spiced beef patties are seared until browned, topped with melty Swiss cheese and buttery caramelized onion, and stuffed into toasted potato buns. Of course, no burger would be complete without a decadent sauce—this one combines mayo, roasted garlic, and wasabi paste (aka horseradish) to create a punchy spread. Pro tip: The aioli also goes great with the crispy potato wedges on the side.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 clove


1 unit

Yellow Onion

1 tablespoon

Fry Seasoning

10 ounce

Ground Beef

2 slice

Swiss Cheese


4 tablespoon



1 teaspoon

Wasabi Paste

2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

Not included in your delivery

Kosher Salt


5 teaspoon

Cooking Oil

1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1090 kcal
Fat68 g
Saturated Fat22 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber7 g
Protein40 g
Cholesterol145 mg
Sodium1160 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
Aluminum Foil
Baking Sheet
Large Pan
Medium Bowl
Large Bowl
Small 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. • Cut potatoes into ½-inch-thick wedges. Peel garlic; place in the center of a small piece of foil. Drizzle with oil and season with salt. Cinch into a packet. Halve, peel, and thinly slice onion.


• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Place garlic foil packet on same sheet. • Roast on top rack until potatoes are browned and crispy and garlic is softened, 20-25 minutes for potatoes and 15-20 minutes for garlic.


• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Stir in 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 medium bowl. Wipe out pan.


• While onion cooks, in a large bowl, combine beef*, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun. • Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top patties with Swiss cheese; cover pan to melt cheese.


• While patties cook, carefully unwrap foil packet; mash roasted garlic with a fork or finely chop. • In a small bowl, combine mayonnaise, roasted garlic, and wasabi to taste. (TIP: Start with half the wasabi, then taste and add more from there if you like.) Season with salt and pepper. • Halve and toast buns.


• Spread bottom buns with as much aioli as you like (save a bit for dipping if desired). Fill buns with patties and caramelized onion. • Divide burgers and potato wedges between plates. Serve any remaining aioli on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.