Creamy Cheddar Cheeseburgers

Creamy Cheddar Cheeseburgers

with Seasoned Potato Wedges & Special Sauce

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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!


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsWheat, Milk, Eggs, Soy)

1 tablespoon

Fry Seasoning

10 ounce

Ground Beef

2 tablespoon


4 tablespoon

Sour Cream


½ cup

Cheddar Cheese


2 tablespoon



Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4728 kJ
Calories1130 kcal
Fat67 g
Saturated Fat27 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber8 g
Protein44 g
Cholesterol180 mg
Sodium2050 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.