Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tangy goat cheese gets mixed with crème fraîche to create a creamy, indulgent layer of flavor atop these beef burgers. Caramelized onion finishes off the burgers on a sweet note, and you'll serve it all with a side of classic roasted potatoes and a dijon-mayo dipper.
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 potatoes; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. In a bowl, combine the mayonnaise and mustard. In a separate bowl, combine the crème fraîche and goat cheese; using a fork, mash until smooth and thoroughly combined. If necessary, halve the buns.
Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and maple syrup. Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four ½-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 per side (flipping carefully, as the oil may splatter), or until 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.
Working in batches, 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, creamy goat cheese, cooked patties, and caramelized onion. Serve the burgers with the roasted potatoes and dijon mayo on the side. Enjoy!
Tips from Home Chefs