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Menu for 08 May to 14 May
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Special Sauce House Burgers
Special Sauce House Burgers

Special Sauce House Burgers

with Griddled Onion & Garlic Potato Wedges

Takeout Favorites
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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.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

1 teaspoon

Garlic Powder

5 teaspoon

White Wine Vinegar

2 tablespoon


2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream


10 ounce

Ground Beef

½ cup

Cheddar Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

2 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories950 kcal
Fat47 g
Saturated Fat21 g
Carbohydrate91 g
Sugar21 g
Dietary Fiber7 g
Protein43 g
Cholesterol140 mg
Sodium960 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.