Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise.
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.
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle 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.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.
Add the halved buns, cut side down, to the same pan. 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 patties, BBQ 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