Cheddar & BBQ Mayo Burger

with Potato Salad & Crispy Onions

40 MIN

+$7.00/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
For incredible depth of flavor, you'll cook onions 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

1210 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
4 Challah Buns
1¼ lbs Potatoes
⅓ cup Crispy Onions
2 Yellow Onions
4 oz White Cheddar Cheese
½ cup Barbecue Sauce
¼ cup Mayonnaise
1 bunch Parsley
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
¼ cup Dijonnaise
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Sweet Pickle Relish

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 onions. Thinly slice the cheese. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise.

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 22 to 26 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.

3 Cook & glaze the onions

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onions and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently, 5 to 6 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 thickened. Turn off the heat. 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 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, 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.

5 Toast the buns & serve your dish

Working in batches, 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 patties, BBQ mayo, glazed onions, and crispy onions. Serve the burgers with the potato salad on the side. Garnish the salad with the remaining chopped parsley. Enjoy!