Caramelized Onion Burgers

with Cheesy Potatoes

40 MIN

4 Servings

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From the Test Kitchen

These delicious burgers are layered with tangy-sweet caramelized onions and a creamy sauce inspired by Russian dressing, but with an added kick from spicy pickled jalapeño. It's all complete with a hearty side of roasted potatoes covered with melted cheddar cheese curds.
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Nutrition

PER SERVING
Calories

910 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
2 oz Cheddar Cheese Curds
1 oz Sliced Pickled Jalapeño Peppers
¼ cup Mayonnaise
3 Tbsps Ketchup
2 Yellow Onions
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1¼ lbs Potatoes
2 Tbsps Vegetarian Worcestershire Sauce
2 Tbsps Sherry Vinegar
2 oz White Cheddar Cheese
4 Burger Buns

step-by-step

instructions

Cook Along

1 Make the cheesy potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; cut into 1/2-inch rounds. Roughly chop the cheese curds. Grate the white cheddar on the large side of a box grater. Place the potato rounds on the sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the chopped cheese curds and grated white cheddar. Return to the oven and roast 2 to 3 minutes, or until the cheese is melted. Remove from the oven.

2 Prepare the remaining ingredients & make the sauce

Meanwhile, halve, peel, and thinly slice the onions. Roughly chop the peppers. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the ketchup, mayonnaise, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Taste, then season with salt and pepper if desired. If necessary, halve the buns.

3 Caramelize the onions

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onions; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter) and worcestershire sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef in a bowl; season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

5 Toast the buns & serve your dish

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, as much of the sauce as you'd like, the cooked patties, and caramelized onions. Serve the burgers with the cheesy potatoes and any remaining sauce on the side. Enjoy!