with Onion Jam, Garlic Mayo & Crispy Potato Wedges
**Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** There are a lot of burger recipes out there, we know. But we like to think our chefs know how to come up with ones that top them all. This is one of those great ones thanks to oozy, melty Monterey Jack cheese and jammy balsamic onions. Oh, and we should mention that this patty comes with seasoned oven fries on the side, because how could we not?
Allergens
Utensils
Tags
Fry Seasoning
0.5 tablespoon
Potatoes
12 ounce
Onion
1 unit
Balsamic Vinegar
5 teaspoon
Ground Beef
10 ounce
Garlic
0.5 clove
Ketchup
1 unit
Mayonnaise
2 tablespoon
Monterey Jack Cheese
0.5 cup
Potato Buns
2 unit
Bacon
4 ounce
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Peel and mince or grate half the garlic (all for 4 servings).
Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper.
Roast on top rack until browned and crispy, 20-25 minutes.
While potatoes roast, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop. Wipe out pan.
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion begins to brown too quickly, add a splash of water.
Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.
Turn off heat; transfer to a small bowl. Wash out pan.
Use pan used for bacon here.
In a second small bowl, combine mayonnaise with a pinch of garlic (taste and add more from there if desired). Season with salt and pepper.
Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
Halve buns and toast until golden.
Spread bottom buns with ketchup. Spread top buns with garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potato wedges on the side.
Top patties with chopped bacon along with onion jam.
1230
kcal
Calories
75
g
Fat
25
g
Saturated Fat
78
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
47
g
Protein
180
mg
Cholesterol
1380
mg
Sodium
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