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

Smoky Cheddar Cheeseburgers

with Raspberry Jalapeño-Glazed Onion & Potato Wedges

40 MIN
+$2.95/serving 2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Beyond Burger®

    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Smoky Cheddar Cheeseburgers with Raspberry Jalapeño-Glazed Onion & Potato Wedges
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 1 Red Onion
    • ¾ lb Potatoes
    • 2 oz White Cheddar Cheese
    • 1 oz Raspberry Jalapeño Spread
    • 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
    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. 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, skin side down. 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 (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off. 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
    Sprinkle both sides of the patties with enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 3 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 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan. 

    *An instant-read thermometer should register 165°F for Beyond Burger®.

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish
    Add the halved buns, cut side down, to the same pan (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!

    Tips from Home Chefs

    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. 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, skin side down. 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 (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off. 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
    Sprinkle both sides of the patties with enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 3 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 3 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through* (the center will still be red or pink). Transfer to a plate. Wipe out the pan. 

    *An instant-read thermometer should register 165°F for Beyond Burger®.

    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 same pan (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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