Cheddar & BBQ Mayo Burger with Potato Salad & Crispy Onions

Cheddar & BBQ Mayo Burger

with Potato Salad & Crispy Onions

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For incredible depth of flavor, you'll cook onion with piquant spices like smoked paprika and cayenne pepper, then glaze them with tangy worcestershire sauce. It's the perfect topping for our prime beef patties—covered with melty white cheddar and sandwiched between toasted challah buns.
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  • Nutrition
    PER SERVING
  • Calories
    1430 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheddar & BBQ Mayo Burger with Potato Salad & Crispy Onions
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • ¾ lb Potatoes
  • 1 bunch Parsley
  • 1 Yellow Onion
  • ⅓ cup Crispy Onions
  • 2 oz White Cheddar Cheese
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Sweet Pickle Relish
  • ¼ cup Dijonnaise
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 Tbsps Vegetarian Worcestershire Sauce
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the parsley leaves and stems. In a large bowl, combine the dijonnaise, pickle relish, and half the chopped parsley; season with salt and pepper. Halve, peel, and thinly slice the onion. Thinly slice the cheese. In a bowl, combine the barbecue sauce and mayonnaise. Halve the buns.

Roast the potatoes & make the potato salad
2 Roast the potatoes & make the potato salad

Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of mustard-relish sauce; stir to combine. Taste, then season with salt and pepper if desired.

Cook & glaze the onion
3 Cook & glaze the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and lightly browned. Add the worcestershire sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the liquid is slightly thickened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 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, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, cooked pattiesBBQ mayo, glazed onion, and crispy onions. Serve the burgers with the potato salad on the side. Garnish the salad with the remaining chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the parsley leaves and stems. In a large bowl, combine the dijonnaise, pickle relish, and half the chopped parsley; season with salt and pepper. Halve, peel, and thinly slice the onion. Thinly slice the cheese. In a bowl, combine the barbecue sauce and mayonnaise. Halve the buns.

2 Roast the potatoes & make the potato salad

Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of mustard-relish sauce; stir to combine. Taste, then season with salt and pepper if desired.

Roast the potatoes & make the potato salad
Cook & glaze the onion
3 Cook & glaze the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and lightly browned. Add the worcestershire sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the liquid is slightly thickened. Transfer to a bowl; 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 and pepper. Gently mix to incorporate. Form the mixture into two 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, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, cooked pattiesBBQ mayo, glazed onion, and crispy onions. Serve the burgers with the potato salad on the side. Garnish the salad with the remaining chopped parsley. Enjoy!

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