Cheddar Cheeseburger Boats
with Potato Wedges & Special Sauce
A fun twist on a classic burger—perfect for game night or any night! Soft baguettes are hollowed out and filled with ground beef sautéed with onion, seasonings, and cheddar. Then they're popped in the oven with more cheddar to crisp up and melt. Serve with crispy, smoked paprika potato wedges and a creamy, tangy "special sauce" for dipping or drizzling.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 cup
Cheddar Cheese
(Contains: Milk)
2 tablespoon
Fry Seasoning
24 ounce
Potatoes
2 unit
Onion
6 tablespoon
Cream Cheese
(Contains: Milk)
20 ounce
Ground Beef
2 unit
Beef Stock Concentrate
1 unit
Ketchup
6 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Worcestershire Sauce
6 teaspoon
Dijon Mustard
4 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch wedges. Halve, peel, and dice onions into 1⁄2-inch pieces.
• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, ketchup, one packet of mustard, and 1 tsp Fry Seasoning (two packets of mustard and 2 tsp Fry Seasoning for 8 servings). (You’ll use remaining mustard and Fry Seasoning later.) Set aside until ready to serve.
• Heat a drizzle of oil in a large pan (large pot for 8 servings) over medium-high heat. Add beef* and onions; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. • Carefully drain any excess fat from pan.
• Remove pan from heat; stir in stock concentrates, Worcestershire sauce, cream cheese, remaining Fry Seasoning, remaining mustard, and 1⁄3 cup water (2⁄3 cup for 8 servings). • Return pan to medium-high heat; cook, stirring occasionally, until mixture is combined and creamy, 1-3 minutes. • Turn off heat; stir in one-quarter of the cheddar until melted and combined.
• Halve baguettes. Using your fingers, gently hollow out baguettes, being careful not to puncture the crusts. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.
• Evenly fill hollowed baguette halves with beef mixture. Place cheeseburger boats on a second baking sheet (they should be touching; this will help them stay upright!). TIP: For easier cleanup, line baking sheet with foil. • Sprinkle remaining cheddar over tops of boats; bake on middle rack until baguettes are lightly toasted and cheese melts, 6-8 minutes.
• Divide cheeseburger boats and potato wedges between plates; serve with sauce on the side for dipping. TIP: Alternatively, arrange cheeseburger boats and potato wedges on a platter and serve family style!
Ground Meat is fully cooked when internal temperature reaches 160°.
