with Potato Wedges and Caramelized Onions
This classic burger becomes next-level delicious with the addition of smoky flavours both on the potato wedges and in the creamy BBQ mayo! The addition of caramelized onions will earn this recipe its rightful place among the family favourites.
Allergens
Utensils
Tags
Ground Beef
250 g
Russet Potato
460 g
BBQ Sauce
4 tbsp
Smoked Paprika-Garlic Blend
1 tbsp
Red Onion, sliced
113 g
Cheddar Cheese, shredded
0.25 cup
Spring Mix
28 g
Mayonnaise
4 tbsp
Brioche Bun
2 unit
Balsamic Vinegar
1 tbsp
Oil
2.5 tbsp
Sugar
1 tsp
Salt
0.25 tsp
Salt and Pepper
0.25 tsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the top and middle of the oven, rotating sheets halfway through.)
While potatoes roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Stir in vinegar, then transfer onions to a plate and set aside. Carefully rinse and wipe pan clean.
Combine beef, remaining Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (four patties for 4 ppl). Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.\*\* Remove pan from heat, then transfer patties to one side of another baking sheet. Sprinkle cheese over top of patties. Set aside.
While patties cook, add mayo and BBQ sauce to a small bowl. Season with pepper, then stir to combine.
Halve buns, then arrange on the other side of the baking sheet with patties, cut-side up. Toast in the top of the oven, until golden-brown and cheese is melted, 3-4 min. (TIP: Keep your eye on the buns so they don't burn!)
Spread half the BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then top with spring mix, patties and top buns. Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side for dipping.
1240
kcal
Calories
69
g
Fat
19
g
Saturated Fat
111
g
Carbohydrate
29
g
Sugar
7
g
Dietary Fiber
53
g
Protein
130
mg
Cholesterol
1620
mg
Sodium
