Griddled Onion Cheeseburgers
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Griddled Onion Cheeseburgers

Griddled Onion Cheeseburgers

with Special Sauce & 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.

Family Friendly

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

Total Time35 minutes
Prep Time


serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 unit


2 unit

Potato Buns

(Contains Milk, Eggs, Soy, Wheat)

1 teaspoon

Garlic Powder

5 teaspoon

White Wine Vinegar

2 tablespoon


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





Nutrition Values

/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate90 g
Sugar21 g
Dietary Fiber7 g
Protein43 g
Cholesterol145 mg
Sodium930 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.


Baking Sheet
Small Bowl
Large Pan



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

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

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, remaining garlic powder, and 1 tsp sugar (2 tsp for 4).

Cook Onion

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

While onion cooks, form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. 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 each patty with cheddar and cover pan until cheese melts and patties are cooked to your liking, 1-2 minutes more.

Finish and Serve

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.