with Potato Wedges and Caramelized Onions
This classic diner meal becomes next-level delicious with the addition of smoky flavours courtesy of smoked paprika-garlic dusted potato wedges and a creamy BBQ mayo! Topped with caramelized onions, these burgers are sure to earn a place among your family’s favourites
Allergens
Utensils
Tags
Russet Potato
460 g
Ground Beef
250 g
BBQ Sauce
4 tbsp
Brioche Bun
2 unit
Red Onion
113 g
Spring Mix
28 g
Smoked Paprika-Garlic Blend
1 tbsp
Cheddar Cheese, shredded
0.25 cup
Mayonnaise
4 tbsp
Balsamic Vinegar
2 tbsp
Sugar
1 tsp
Oil
2 tbsp
Salt
0.375 tsp
Pepper
0.125 tsp
Italian Breadcrumbs
2 tbsp
Before starting, preheat the oven to 450°F. Wash and dry all produce. Balsamic Vinegar Guide for Step 2 (dbl for 4 ppl): 1 tsp for mild, 2 tsp for medium, 1 tbsp for extra! Cut potatoes into 1/2-inch wedges. Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 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 onions are dark golden-brown, 6-8 min. Stir in 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Transfer onions to a plate, then cover to keep warm.Carefully rinse and wipe the pan clean.
Add beef, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.**Remove the pan from heat, then transfer patties to one side of another unlined baking sheet. Sprinkle cheese evenly over patties. Set aside.
Meanwhile, 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. (NOTE: For 4 ppl, use a second unlined baking sheet.)Toast in the top of the oven until buns are golden-brown and cheese is melted, 3-4 min. (NOTE: For 4 ppl, toast in batches.) (TIP: Keep an eye on buns so they don't burn!)
Spread some BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then stack with spring mix and patties. Close with top buns.Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side for dipping.
1190
kcal
Calories
63
g
Fat
16
g
Saturated Fat
113
g
Carbohydrate
30
g
Sugar
7
g
Dietary Fiber
47
g
Protein
120
mg
Cholesterol
1560
mg
Sodium
