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White Cheddar Beyond Burger™
with Balsamic-Glazed Onion & Roasted Potatoes
35 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
For this spin on the classic cheeseburger, you’ll top Beyond Burger™️ patties with sharp white cheddar and bites of onion that have been sautéed and glazed with tangy balsamic vinegar until deliciously sweet and tender. For a complementary side, you’ll serve potato wedges and a zesty dipper of Calabrian chile-spiced ketchup.
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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Potato Buns
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2 cloves Garlic
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2 oz White Cheddar Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 Yellow Onion
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¾ lb Potatoes
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2 Tbsps Balsamic Vinegar
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1 Tbsp Ketchup
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1½ tsps Calabrian Chile Paste
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the spicy ketchup
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. In a bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the ketchup to be.
2
Roast the potatoes
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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 diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the onion is coated and 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
Cook the patties
In a medium bowl, combine the beef and Italian seasoning; season with salt and pepper. 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 4 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. Cook 4 to 5 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 beef.
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, 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 & make the spicy ketchup
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Thinly slice the cheese. Halve the buns. In a bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the ketchup to be.
2
Roast the potatoes
Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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 diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the onion is coated and 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
Cook the patties
In a medium bowl, combine the beef and Italian seasoning; season with salt and pepper. 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 4 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. Cook 4 to 5 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 beef.
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, 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