Creamy Cheddar Cheeseburgers
with Seasoned Potato Wedges & Special Sauce
- Milk
- Eggs
- Soy
- Wheat
Cheeseburgers are pretty much a perfect food. Beef patty, a slice of cheese, maybe a squeeze of ketchup—that’s all you need for a good one. For a GREAT one, however, it’s best to leave it to the pros (aka our chefs) who settle for nothing less. Here, pimento-style cheese (aka cheese in its most flavorful, spreadable form) is dolloped onto juicy beef patties and melted to perfection. The cheesy patties are then sandwiched between toasty, buttery buns along with charred onion, tomato, and pickles. Oh, and did we mention there’s oven fries and special sauce on the side for dipping? Goodbye, just-plain-good burgers!
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Dill Pickle
1 unit
Chili Pepper
2 unit
Potato Buns
(Contains: Milk, Eggs, Soy, Wheat)
1 tablespoon
Fry Seasoning
10 ounce
Ground Beef
2 tablespoon
Ketchup
4 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Utensils
Cooking Steps
Preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Peel and slice half the onion into ¼-inch-thick rings, keeping them intact (slice whole onion for 4 servings); mince a slice until you have 2 tsp (4 tsp for 4). Thinly slice tomato and pickle into rounds. Finely chop a few pickle slices until you have 1 TBSP (2 TBSP for 4). Mince chili. Halve buns.
Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack until crispy, 20-25 minutes. Meanwhile, in a medium bowl, combine beef, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form into two patties (four for 4), each slightly wider than a burger bun.
In a small bowl, combine ketchup, chopped pickle, half the sour cream, and up to half the minced onion to taste. Season with salt and pepper. In a separate small bowl, combine cheddar, mayonnaise, remaining sour cream, 1 tsp minced onion (2 tsp for 4 servings), and a pinch of chili to taste. Season with salt and pepper.
Heat a drizzle of oil in a large pan over high heat. Add onion slices in a single layer (try to keep rings intact but don’t worry if some fall apart); season with salt and pepper. Cook until lightly charred, 1-2 minutes per side. Transfer to a plate.
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 each patty with cheddar spread; cover pan until cheese has melted. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns. Carefully place buns cut sides up on top rack of oven until toasted, 3-5 minutes.
Fill buns with patties and as much tomato, charred onion, and sliced pickle as you like. Divide between plates with potato wedges. Serve with special sauce and any remaining sliced pickle on the side.
