Classic Cheddar Cheeseburgers
with Tomato, Pickle & Potato Wedges
- Eggs
- Milk
- Wheat
Sink your teeth into a classic: juicy beef patties topped with melty cheddar, tucked into fluffy brioche buns with sliced tomato, pickles, and a tangy sauce kicked up with a touch of pickle juice. Served with golden roasted potato wedges and extra sauce for dipping, it’s everything you crave in a timeless cheeseburger dinner.
1 unit
Tomato
4 tablespoon
Mayonnaise
()
1 unit
Ketchup
12 ounce
Potatoes
2 slice
Sliced Mild Cheddar Cheese
()
2 unit
Brioche Buns
()
1 unit
Sliced Dill Pickle
10 ounce
Ground Beef
2 teaspoon
Dijon Mustard
Salt
Pepper
Cooking Oil
• 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 large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes are roasting, thinly slice tomato into rounds. • Drain pickle, reserving 1⁄2 tsp pickle juice (1 tsp for 4 servings) in a small bowl. • Add mayonnaise, ketchup, and mustard to bowl with pickle juice; whisk until combined.
• In a large bowl, combine beef, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. • Form into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a drizzle of oil in a large 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 each patty with cheddar; cover pan until cheese melts. • Remove pan from heat; set aside, covered, until ready to serve. • While patties cook, halve and toast buns until golden.
• Spread cut sides of buns with sauce (save some for serving); fill buns with patties, sliced tomato, and as many pickle slices as you like. • Divide burgers between plates; serve with potato wedges and remaining sauce on the side for dipping.
Ground Meat is fully cooked when internal temperature reaches 160°.
