with Brussels Sprouts, Caramelized Onion & Special Sauce
These burgers are sure to be a smash hit. The secret is all in the texture—the crispy, craggy edges, achieved when balls of ground beef are pressed down in a hot pan with a spatula to create super-thin, crispy burgers. Topped with gooey white cheddar, the patties are sandwiched between potato buns with caramelized onion and a homemade special sauce that’s also perfect for pairing with Old Bay fries on the side—and will elicit major “oohs” and “ahhs” from your dining companions.
Allergens
Utensils
Tags
Onion
1 unit
Brussels Sprouts
8 ounce
Old Bay Seasoning
1 tablespoon
Mayonnaise
2 tablespoon
Ketchup
1 unit
Dijon Mustard
2 teaspoon
Ground Beef
10 ounce
White Cheddar Cheese
0.5 cup
Potato Bun
2 unit
Salt
Pepper
Cooking Oil
Sugar
Potatoes
12 ounce
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion.
• Toss potatoes 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. TIP: 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 potatoes roast, 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-size 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 cheddar; cover pan to melt cheese. Remove from heat.
• While patties cook, halve and toast buns. • Divide buns between plates and fill with patties, caramelized onion, and half the special sauce. Serve burgers with Old Bay fries on the side and remaining special sauce for dipping. ***Ground Meat is fully cooked when internal temperature reaches 160°.***
900
kcal
Calories
55
g
Fat
18
g
Saturated Fat
55
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
41
g
Protein
155
mg
Cholesterol
1780
mg
Sodium
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