Smoky Cheddar Cheeseburgers with Raspberry Jalapeño-Glazed Onion & Potato Wedges
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Smoky Cheddar Cheeseburgers

with Raspberry Jalapeño-Glazed Onion & Potato Wedges

40 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
    • with Ground Pork

    From the Test Kitchen

    For these decadent cheeseburgers, you'll sauté red onion in our sweet and spicy raspberry-jalapeño spread to create a tangy topper for juicy beef patties. A side of roasted potato wedges seasoned with smoked paprika, garlic powder, and more serves as a hearty accompaniment.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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.

    fresh
    ingredients
    Smoky Cheddar Cheeseburgers with Raspberry Jalapeño-Glazed Onion & Potato Wedges
    Title
    • 10 oz Ground Pork
    • 1 Red Onion
    • 2 oz White Cheddar Cheese
    • 1 oz Raspberry Jalapeño Spread
    • ¾ lb Potatoes
    • 1 Tbsp Dijonnaise
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Tbsp Ketchup
    • 1 Tbsp Hot Sauce
    • 2 Burger Buns
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    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. Thinly slice the cheese. If necessary, halve the buns. In a bowl, combine the ketchup and as much of the hot sauce as you’d like, depending on how spicy you'd like the dish to be.

    Roast the potatoes
    2 Roast the potatoes
    Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss 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.
    Cook & glaze the onion
    3 Cook & glaze the onion
    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. Add the raspberry spread and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 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.
    Form & cook the patties
    4 Form & cook the patties
    Place the pork in a bowl; season with salt, pepper, and the remaining spice blend. 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 5 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 and cook 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through.* Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish
    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, dijonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and spicy ketchup on the side. Enjoy!

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    Smoky Cheddar Cheeseburgers

    Prepare the ingredients
    1 Prepare the ingredients

    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. Thinly slice the cheese. If necessary, halve the buns. In a bowl, combine the ketchup and as much of the hot sauce as you’d like, depending on how spicy you'd like the dish to be.

    2 Roast the potatoes
    Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss 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.
    Roast the potatoes
    Cook & glaze the onion
    3 Cook & glaze the onion
    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. Add the raspberry spread and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 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.
    4 Form & cook the patties
    Place the pork in a bowl; season with salt, pepper, and the remaining spice blend. 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 5 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 and cook 5 to 6 minutes, or until the cheese is melted and the patties are browned and cooked through.* Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Form & 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 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, dijonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and spicy ketchup on the side. Enjoy!
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