Spicy Ranch Garlic Bread Cheeseburgers

Name: Spicy Ranch Garlic Bread Cheeseburgers with Roasted Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: North American
Ingredients: 12 ounce Potatoes; 2 tablespoon Mayonnaise; 1 unit Tomato; 2 unit Potato Bun; 3 ounce Buttermilk Ranch Dressing; 1 teaspoon Sriracha; 1 teaspoon Garlic Powder; 2 slice Sliced Cheddar Cheese; 10 ounce Ground Beef; Cooking Oil; Butter; Salt; Pepper

with Roasted Potato Wedges

Sara HeilmanPublished on October 29, 2024

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Tonight, try this easy, but mind-blowing viral burger upgrade—it's the juicy cheddar cheeseburger you love with a crunchy griddled garlic bread bun. The garlic bread's on the outside, so you get all the flavor straight to those lucky tastebuds. Add garlicky roasted potatoes on the side, and a special sauce (psst: ranch + mayo + Sriracha) for dipping and slathering.

Tags:

Easy Prep

•New

Allergens:

Eggs

•Wheat

•Soy

•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 Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Tomato

2 unit

Potato Bun

(Contains: Wheat, Soy)

3 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

1 teaspoon

Sriracha

1 teaspoon

Garlic Powder

2 slice

Sliced Cheddar Cheese

(Contains: Milk)

10 ounce

Ground Beef

Not included in your delivery

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories1210 kcal

Fat84 g

Saturated Fat27 g

Carbohydrate69 g

Sugar10 g

Dietary Fiber4 g

Protein37 g

Cholesterol190 mg

Sodium1110 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

•Small Bowl

•Baking Sheet

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl and set aside. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper.

• Toss potatoes on a baking sheet with a drizzle of oil, 1⁄2 tsp garlic powder (1 tsp for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, form beef* into two 1⁄2-inch- thick patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • Heat a drizzle of oil in a large 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. Turn off heat; transfer to a plate. Wipe out pan.

• While patties cook, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. • Halve buns; spread garlic butter over cut sides.

• Place buns, cut sides down, in pan used for patties over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.

• In a second small bowl, combine ranch dressing, mayonnaise, and as much Sriracha as you like.

• Fill buns (cut sides facing out!) with patties, tomato, and as much spicy ranch as you like. • Divide burgers and potato wedges between plates. Serve with remaining spicy ranch on the side for dipping.

Ground Meat is fully cooked when internal temperature reaches 160°.