Cheddar Cheeseburger Subs
with Tomato, Potato Wedges & Secret Sauce
- Eggs
- Milk
- Soy
- Wheat
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. This mashup combines two sandwiches—a cheeseburger and a sub—into one epic dish. After frying up oval-shaped beef patties, you’ll layer ‘em onto toasty baguettes with sliced tomato and “secret” sauce (hint: it’s a tasty mix of mayo, ketchup, and hot sauce). Simply serve these sandwiches with potato wedges to complete the fun and delicious meal.
Ingredients
1 unit
Tomato
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Ketchup
1 teaspoon
Hot Sauce
1 tablespoon
Fry Seasoning
½ cup
Cheddar Cheese
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Ground Beef
12 ounce
Potatoes
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, trim and thinly slice scallions. Thinly slice tomato into rounds. • In a small bowl, combine mayonnaise, ketchup, and as much hot sauce as you like.
• In a large bowl, combine scallions, beef, half the Fry Seasoning (all for 4 servings), salt, and pepper. Form into two 1⁄2-inch-thick oval patties (four patties for 4). • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last minute of cooking, top patties with cheddar. Cover pan and cook until cheese melts, 30-60 seconds. • Keep covered off heat until ready to serve.
• Halve and toast baguettes. • Spread a thin layer of secret sauce on cut sides of bottom baguette halves; top with patties and as much tomato as you like. Close to form subs. Halve on a diagonal. • Divide subs and potato wedges between plates. Serve with remaining secret sauce on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others felt it was bland; consider adding extra seasoning to boost flavor.
- Ease of prep: A few noted multiple steps, but many found it easy to make and follow the directions.
- Suggestions: Shape patties to fit buns better; consider adding lettuce, sautéed onions, and pickles for more toppings.
- Portions: Several mentioned the burger patties were too small for the buns; try using all the meat for larger patties.
- Texture: The new ground beef received praise for its velvety texture, enhancing the overall experience.
- Bread choice: Some preferred softer or smaller buns; the baguette was thick and dry for some tastes.
Reviews from our home cooks
Good flavor to burger patty and potato wedges are always a win. It was the shape of the patty (oval) and thickness of bun made it kinda harder to eat. Would have preferred a round Pretzel or softer bread bun.
This was good. The only thing it is not necessary to cook meat on top of the stove. It makes a terrible mess when you make burgers so I do them in the oven. Definitely needs more dressing.
The potatoes were kinda soggy...even with extra roasting time. Easy to follow directions and tasty sauce.
This was a little time consuming I felt like. A lot of steps.
Would work better with a slice of cheese instead of shredded.
All cooking errors were my fault not hello fresh it was so good
Was yummy, but we didn't love the baguette for the bread. It was pretty heavy.
Easy and AMAZING! Thank you Hello Fresh. Made my night easy after working all day.
Something to do with your ground meats. Its so velvety. Yum!!
Can you stop skimping on potatoes? You always show full-size fries in the recipe cards, but I always get the tiniest ball-shaped potatoes and not big long ones to make actual fries.
