with Crispy Fried Onions, Garlic Potato Wedges & Creamy Ranch Sauce
If you love hot sauce with every meal, these burgers are for you. We blend ground beef patties with both tangy hot sauce AND Frank’s Red Hot seasoning for layers of spicy, zesty flavor, then top with Monterey Jack for melt-factor. They’re sandwiched between toasted potato buns and topped with crispy fried onions and a generous swipe of creamy ranch for cooling contrast. After all, how does that old saying go—“hot sauce and spice makes everything nice”? That sounds right to us.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
(Contains Eggs, Milk)
Frank's RedHot® Original Seasoning Blend
Monterey Jack Cheese
(Contains Milk, Eggs, Soy, Wheat)
Crispy Fried Onions
Not included in your delivery
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), and a big pinch of salt and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• While potatoes roast, in a small bowl, combine sour cream, ranch dressing, and remaining garlic powder; season with salt and pepper. TIP: If you like things spicy, add a dash of the hot sauce—just be sure to save some for forming your patties!
• In a large bowl, combine beef*, Frank’s RedHot® Original Seasoning, a dash of hot sauce, and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
• While patties cook, halve and toast buns. Spread cut sides of buns with creamy ranch sauce, then fill with patties and top with crispy fried onions. • Divide burgers between plates and serve with potato wedges on the side.