Special Sauce House Burgers
with Griddled Onion & 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
12 ounce
Yukon Gold Potatoes
1 unit
Roma Tomato
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
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Halve buns. Thinly slice tomato into rounds.
• Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) • Roast on top rack until browned and crisp, 20-25 minutes.
• Meanwhile, in a small bowl, combine 1 TBSP onion (2 TBSP for 4 servings), vinegar, 1 tsp sugar (2 tsp for 4), and a pinch of salt. • In a separate small bowl, combine ketchup, sour cream, mustard, 1 tsp sugar (2 tsp for 4), and remaining garlic powder.
• Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.
• 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. • Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.
• While cheese melts, toast buns until golden brown. • Drain pickled onion, discarding liquid. Stir into bowl with sauce. • Fill toasted buns with patties, griddled onion, tomato, and sauce. Divide burgers between plates; serve with potatoes and any remaining sauce on the side for dipping.
