Fire “Works” Bacon Burgers
with Crispy Potatoes & a Pepita-Studded Salad
- Wheat
- Eggs
- Milk
The phrase “flavor explosion” should not be taken lightly. When we use it, we mean it! So trust us when we say that once you take a bite of this bodacious creation, your taste buds will be lighting up like a pinball machine. Our chefs infused bold, punchy flavors into every single layer of this burger. Buttery brioche buns are filled with mustard seed and Fry seasoning-infused beef patties, jalapeño-flecked pepper jack cheese, juicy tomato, sliced onion, a smoky special sauce, and finally, chipotle brown sugar bacon. Talk about going out with a bang!
Ingredients
12 ounce
Yukon Gold Potatoes
1 tablespoon
Fry Seasoning
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Lime
2 unit
Brioche Buns
(Contains: Wheat)
4 ounce
Bacon
1 tablespoon
Brown Sugar
1 teaspoon
Chipotle Powder
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Ketchup
1 teaspoon
Mustard Seeds
10 ounce
Ground Beef
½ cup
Pepper Jack Cheese
(Contains: Milk)
2 ounce
Mixed Greens
½ ounce
Pepitas
Not included in your delivery
4 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and half the Fry Seasoning (you’ll use the rest later). Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhile, peel onion and cut into ½-inch-thick rounds. Slice tomato into ¼-inch-thick rounds. Halve lime. Halve buns.
Place onion on one side of a second baking sheet; drizzle with olive oil and season with salt and pepper. Roast on middle rack for 10 minutes, then remove sheet from oven. Place bacon on empty side; sprinkle with brown sugar, pepper, and a pinch of chipotle powder. Return to oven until bacon is caramelized and onion is lightly charred, 12-15 minutes. TIP: Keep an eye on the bacon—thinner pieces will cook more quickly and thicker pieces may take a bit longer.
In a small bowl, combine mayonnaise, ketchup, and half the mustard seeds (you’ll use the rest later). Season with salt and pepper. Stir in a pinch of remaining chipotle powder to taste.
Heat a large drizzle of oil in a large pan over medium-high heat. In a medium bowl, mix beef with remaining mustard seeds and Fry Seasoning. Form into patties; season generously with salt and pepper. Add patties to pan and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with pepper jack; cover pan until cheese melts.
Toast buns until golden brown, 3-5 minutes. Spread with a layer of sauce, then fill with patties, as much tomato and onion as you like, and bacon. In a large bowl, toss together mixed greens, pepitas, and any remaining tomato and onion with a drizzle of olive oil and lime juice to taste. Season with salt and pepper. Divide burgers, salad, and potatoes between plates. Serve with remaining sauce on the side for dipping.
