Crispy Onion & Cheddar Burger

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. If you received fingerling potatoes, halve the potatoes lengthwise. If you received golden potatoes, cut the potatoes into 1/2-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. Thinly slice the chives. In a bowl, combine the mustard and blueberry spread. In a separate bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Line a sheet pan with foil. Transfer the prepared potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

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; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Turn off the heat; stir in the vinegar until combined and the onion is coated. 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.

Place the beef and worcestershire sauce in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Gently mix to combine. 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 and cook 4 to 5 minutes, or until the cheese is melted and the patties are 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.

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, blueberry mustard, as much of the cooked onion as you'd like, the cooked patties, and crispy onions. Serve the burgers with the roasted potatoes and Calabrian mayo. Garnish the potatoes and mayo with the sliced chives. Enjoy!