The Boss Burger
with Homemade Onion Rings, Bacon & Lemony Mixed Greens
What’s better than onion rings and a burger? Onion rings—that you made from scratch—ON a burger! Yep, everyone’s favorite side has never been easier to make at home thanks to a quick dip in tempura batter. (Seriously, is there anything better than that first bite into crispy, crunchy, oniony goodness?) The homemade rings are piled on top of pepper jack-smothered beef patties along with bacon, pickles, and special sauce. There’s even a side of bright, lemony mixed greens...for balance. Who’s the boss?? (You da boss.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Dill Pickle
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Ketchup
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
10 ounce
Ground Beef
4 ounce
Bacon
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Fry Seasoning
½ cup
Pepper Jack Cheese
(Contains Milk)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Sugar
1 teaspoon
Vegetable Oil
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and slice onion into ½-inch-thick rounds; separate into rings. (TIP: It’s okay if the rings break apart!) Thinly slice pickle into rounds. Halve lemon. In a small bowl, combine sour cream, ketchup, mustard, half the garlic powder (use all for 4 servings), and 1 tsp sugar (2 tsp for 4). Halve and toast buns.
Arrange bacon on a baking sheet. Roast on middle rack until crispy, 10-15 minutes. (TIP: Check your bacon periodically— thicker pieces may take a bit longer while thinner pieces will cook faster.) While bacon cooks, form beef into two equalsized patties (four patties for 4 servings). Season generously with salt and pepper.
Meanwhile, in a large bowl, whisk together tempura mix, ½ tsp salt (1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4) until smooth. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batterlike consistency.) Toss onion rings with Fry Seasoning; shake off excess. Stir into batter until fully coated; set aside. Heat a ⅓-inch layer of oil in a large, heavybottomed pan over medium-high heat.
Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, carefully add coated onion rings in a single layer. (TIP: Place smaller rings inside larger ones to fit more in the pan per batch.) Fry, flipping once, until golden brown, 2-3 minutes per side. Transfer to a paper-towel-lined plate. TIP: If onion rings cool, add to a baking sheet; reheat in oven until ready to serve.
Heat a drizzle of oil in a second 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 pepper jack; cover pan to melt cheese.
In a second large bowl, toss mixed greens with a drizzle of olive oil and lemon juice to taste; season with salt and pepper. Spread top buns with a layer of special sauce. Fill buns with patties, bacon, sliced pickle, and one or two onion rings. Serve with salad and remaining onion rings and special sauce on the side.
