Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Smoky Cheddar Cheeseburgers
with Raspberry Jalapeño-Glazed Onion & Potato Wedges
40 MIN
+$2.95/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
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories810 Cals (est.)
View Full Nutrition
Download
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
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
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. 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.
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®.
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!
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.
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®.
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