Cheddar & Monterey Jack Cheeseburgers with Roasted Potato Wedges

Cheddar & Monterey Jack Cheeseburgers

with Roasted Potato Wedges

30 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
  • with Ground Beef

    From the Test Kitchen

    In this dish, you'll top these classic cheeseburgers with roasted red onion, tangy pickles, and sharp dijon mustard. On the side, roasted sweet potato wedges are served with a smoky sour cream dipper.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Cheddar & Monterey Jack Cheeseburgers with Roasted Potato Wedges
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 3 oz Pickle Chips
    • 1 Red Onion
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • 1 Tbsp Dijon Mustard
    • ¼ cup Sour Cream
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    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-inch-wide wedges. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Transfer the onion rounds to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, combine the sour cream and remaining spice blend; season with salt and pepper.

    Form the patties
    3 Form the patties

    Place the beef and garlic paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. Transfer to a plate.

    Cook the patties
    4 Cook the patties

    In a medium pan (nonstick, if you have one), 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 cheese. Loosely cover the pan with foil and 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 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, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and smoky sour cream on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    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-inch-wide wedges. Peel the onion; cut crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 of the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Transfer the onion rounds to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the buns. In a bowl, combine the sour cream and remaining spice blend; season with salt and pepper.

    Prepare the remaining ingredients
    Form the patties
    3 Form the patties

    Place the beef and garlic paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. Transfer to a plate.

    4 Cook the patties

    In a medium pan (nonstick, if you have one), 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 cheese. Loosely cover the pan with foil and 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.

    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 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, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and smoky sour cream on the side. Enjoy!

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