Chili-Onion Cheeseburgers

Name: Chili-Onion Cheeseburgers with Steak Fries
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 1 unit Red Onion; 3 tablespoon Tomato Paste; 1 teaspoon Chili Powder; 5 teaspoon Red Wine Vinegar; 10 ounce Ground Beef; 2 slice Cheddar Cheese; 2 tablespoon Ketchup; 2 unit Potato Buns; 2 tablespoon Vegetable Oil; 2 teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

with Steak Fries

Recipe Development TeamPublished on November 08, 2018

4.1

(222 customers rated)

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If you’re serious about your cheeseburger, we’ve got the goods: a juicy pan-seared beef patty enrobed in melted cheddar and topped with chili onion relish, all in a toasted potato bun. Have we mentioned the pile of thick and crispy steak fries on the side? Hungry yet?

Allergens:

Milk

•Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Red Onion

3 tablespoon

Tomato Paste

1 teaspoon

Chili Powder

5 teaspoon

Red Wine Vinegar

10 ounce

Ground Beef

2 slice

Cheddar Cheese

(Contains: Milk)

2 tablespoon

Ketchup

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

Not included in your delivery

2 tablespoon

Vegetable Oil

2 teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4310 kJ

Calories1030 kcal

Fat59 g

Saturated Fat24 g

Carbohydrate83 g

Sugar22 g

Dietary Fiber8 g

Protein40 g

Cholesterol150 mg

Sodium750 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.

Utensils

•Baking Sheet

•Large Pan

•Small Bowl

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges (like steak fries). Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast, flipping halfway through, until browned and crispy, about 25 minutes.

Meanwhile, thinly slice onion. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until lightly browned, 5-7 minutes. Stir in ¼ cup water. Continue to cook, stirring, until liquid has evaporated, 3-5 minutes. Repeat twice more, adding ¼ cup water and stirring until liquid has evaporated, 6-10 minutes more.

Stir a final ¼ cup water (you will have added 1 cup total), tomato paste, 2 tsp sugar, 2 TBSP butter, and half the chili powder into pan with onion. Cook 3 minutes. Stir in 1 TBSP vinegar. Season with salt and pepper. (Add a splash more vinegar if desired.) Transfer to a small bowl. Wipe out pan.

While onion cooks, form beef into two patties, each slightly wider than a burger bun. Season generously with salt and pepper. (TIP: Make a small indentation with your thumb in the middle of each patty to ensure even cooking.)

Heat a large drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook until browned on the first side, 3-5 minutes. Flip and cook until almost cooked to desired doneness, 1-3 minutes. Evenly top with cheddar. Cook to desired doneness, another 1-2 minutes.

Meanwhile, halve buns. Toast in oven until browned, 3-5 minutes. In a separate small bowl, combine ketchup and remaining chili powder. Divide patties and chili onion relish between toasted buns. Divide burgers and potatoes between plates. Serve with spiced ketchup on the side.