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Smoky Cheddar Cheeseburgers
with Raspberry Jalapeño-Glazed Onion & Potato Wedges
40 MIN
+$1.99/serving
2 Servings
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories940 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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1 Red Onion
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2 oz White Cheddar Cheese
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1 oz Raspberry Jalapeño Spread
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¾ lb Potatoes
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1 Tbsp Dijonnaise
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Ketchup
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1 Tbsp Hot Sauce
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2 Burger Buns
step-by-step
instructions
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.
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.
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!
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.
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.
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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