Griddled Onion Cheeseburgers
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Griddled Onion Cheeseburgers

Griddled Onion Cheeseburgers

with Special Sauce and Garlic Potato Wedges

Is there anything more satisfying than a cheeseburger? (Don’t worry, we checked, and the answer was a resounding “no!”) There is a difference, however, between a good cheeseburger and a great one. After you try a bite of ours, we know you’ll agree this one falls in the GREAT category. Juicy beef patties are topped with melty cheddar, sweet griddled onion, ripe tomato slices, and finally, magic sauce. We can’t give too much away, but what we can say is that the name is true. It’s creamy, tangy, savory, and well...magical! You’ll want to put it on everything, but it’s especially awesome on the side of crispy potato wedges.

Allergens:
Milk
Eggs
Soy
Wheat

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 unit

Shallot

2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

1 teaspoon

Garlic Powder

5 teaspoon

White Wine Vinegar

2 tablespoon

Ketchup

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Beef

½ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate78 g
Sugar22 g
Dietary Fiber7 g
Protein43 g
Cholesterol150 mg
Sodium970 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.

Utensils

Baking Sheet
Small Bowl
Large Pan

Instructions

Prep
1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and finely dice onion. Cut potatoes into ½-inchthick wedges. Thinly slice tomato into rounds. Halve, peel, and mince shallot until you have 2 TBSP (4 TBSP for 4 servings). Halve buns.

Roast Potatoes
2

Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings; you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and crisp, 20-25 minutes.

Pickle Shallot and Make Sauce
3

Meanwhile, in a small bowl, combine minced shallot, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. In a separate small bowl, combine ketchup, mustard, sour cream, 1 tsp sugar (2 tsp for 4), and remaining garlic powder.

Cook Onion
4

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.

Form and Cook Patties
5

While onion cooks, form beef into two patties, each slightly wider than a burger bun (four patties for 4 servings). Season generously with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top with cheddar and cover until cheese is melted and patties are cooked to your liking, 1-2 minutes more.

Finish and Serve
6

While cheese melts, toast buns until golden brown. Drain pickled shallot, discarding liquid. Stir shallot into bowl with sauce. Fill toasted buns with patties, onion, tomato, and sauce. Serve with potatoes and any remaining sauce on the side for dipping.