White Cheddar Wonderburgers

White Cheddar Wonderburgers

with Caramelized Onion, Special Sauce & Old Bay Fries

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What puts the “wonder” in our “wonderburgers,” you ask? It’s all about the texture! To achieve crispy, craggy edges around each patty, we form ground beef into balls, then press ‘em down with a spatula in a hot pan. During the last few minutes of cooking, we top them with melty white cheddar, then sandwich them between potato buns with caramelized onion. A homemade special sauce is perfect for pairing with the Old Bay fries on the side—and will elicit major “oohs” and “ahhs” from your dining companions.


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

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

1 unit

Yellow Onion

1 unit

Russet Potato

1 unit

Old Bay Seasoning

2 tablespoon


(ContainsEggs, Soy)

2 tablespoon


2 teaspoon

Dijon Mustard

10 ounce

Ground Beef

½ cup

White Cheddar Cheese


2 unit

Potato Buns

(ContainsEggs, Soy, Milk, Wheat)

Not included in your delivery



4 teaspoon

Cooking Oil

1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate89 g
Sugar16 g
Dietary Fiber4 g
Protein43 g
Cholesterol145 mg
Sodium1960 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
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potato into ½-inch-thick wedges. Halve, peel, and thinly slice onion.


• Toss potato on a baking sheet with a drizzle of oil and half the Old Bay Seasoning (you’ll use more later). Season lightly with salt and pepper. (No need to season generously— there’s already salt and pepper in the seasoning.) • Roast on top rack until browned and crispy, 20-25 minutes.


• While potato roasts, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a small bowl.


• Meanwhile, in a second small bowl, combine mayonnaise, ketchup, mustard, and as much remaining Old Bay Seasoning as you like. Set aside. • Form beef* into two equal-sized balls (four balls for 4 servings); season all over with salt and pepper.


• Heat a drizzle of oil in pan used for onion over medium-high heat. Once pan is hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. (TIP: Do so carefully; oil may splatter a bit.) Cook to desired doneness, 3-4 minutes per side. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn crispy.) • In the last 1-2 minutes of cooking, top patties with white cheddar and cover until melted. Remove from heat.


• While patties cook, halve and toast buns. • Divide buns between plates; fill with patties, caramelized onion, and half the special sauce. Serve Old Bay fries on the side with remaining special sauce for dipping.