Griddled Onion Burgers

Name: Griddled Onion Burgers with Creamy Dijon Aioli & Frites
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 5 unit Yukon Gold Potatoes; 1 unit Yellow Onion; 1 clove Garlic; 1 unit Potato Buns; 1 unit Mayonnaise; 1 unit Dijon Mustard; 1 unit Ground Beef; 1 tablespoon Butter; 4 teaspoon Cooking Oil; Salt; Pepper; Ketchup

with Creamy Dijon Aioli & Frites

Recipe Development TeamPublished on September 10, 2021

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Juicy burger + sweet charred onion topping + a slather of creamy Dijon aioli… all sandwiched between toasted garlic butter buns with crispy frites on the side. No, this is not a copy-and-paste of the menu from that fancy burger spot downtown. It’s what you (yes YOU!) are capable of making in 35 minutes or less. So cue up your favorite tunes and crack open a cold one. Now all you need is someone to bring you some extra napkins…

Allergens:

Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

5 unit

Yukon Gold Potatoes

1 unit

Yellow Onion

1 clove

Garlic

1 unit

Potato Buns

(Contains: Soy, Wheat)

1 unit

Mayonnaise

(Contains: Soy, Eggs)

1 unit

Dijon Mustard

1 unit

Ground Beef

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Cooking Oil

Salt

Pepper

Ketchup

Nutrition Values

/ per serving

Calories930 kcal

Fat54 g

Saturated Fat19 g

Carbohydrate79 g

Sugar13 g

Dietary Fiber6 g

Protein34 g

Cholesterol125 mg

Sodium820 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.

Instructions

Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel and finely chop garlic. Trim and peel onion; slice into four ¼-inch-thick rounds (eight rounds for 4 servings). Finely chop remaining onion until you have ¼ cup (½ cup for 4). Halve buns.

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes. Transfer to a plate.

Meanwhile, in a small bowl, combine mayonnaise, mustard, and a pinch of garlic to taste. Season with salt and pepper. Form beef into two patties (four patties for 4 servings), each a bit wider than a burger bun. Season all over with salt and pepper; set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. Turn off heat; stir cooked chopped onion into mayonnaise mixture. Heat another drizzle of oil in same pan over medium-high heat. Add onion rounds and cook until deeply browned and tender, 2-3 minutes per side. Transfer to a plate.

Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Turn off heat.

While patties cook, place 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a second small microwave-safe bowl. Microwave until butter has melted, 30 seconds. Brush onto cut sides of buns; place cut sides up on baking sheet used for potatoes. Toast in oven until golden, 3-5 minutes. Fill toasted buns with patties, aioli, and griddled onion rounds. Divide burgers between plates. Serve with potato frites and, if you’ve got some on hand, ketchup on the side for dipping.