White Cheddar Cheeseburgers with Balsamic-Glazed Onion & Roasted Potatoes
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White Cheddar Cheeseburgers

with Balsamic-Glazed Onion & Roasted Potatoes

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 860 Cals/serving
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These cheeseburgers are layered with a bevy of satisfying flavors. You’ll season the patties with aromatic Italian seasonings, then serve them topped with white cheddar and savory-sweet glazed onion. A side of potato wedges rounds out the dish in classic fashion.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and small dice the onion. Peel and roughly chop the garlic. Thinly slice the cheese. Halve the buns.

Roast the potatoes:
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 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook & glaze the onion:
3 Cook & glaze the onion:

While the potatoes roast, 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 and fragrant. Add the vinegar (carefully, as the liquid may splatter); cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

Form the patties:
4 Form the patties:

While the onion cooks, in a medium bowl, combine the beef and Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate.

Cook the patties:
5 Cook the patties:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with aluminum foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the foil to keep warm.

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

Add the 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, cooked patties, and glazed onion (you may have extra onion). Serve the burgers with the roasted potatoes on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and small dice the onion. Peel and roughly chop the garlic. Thinly slice the cheese. Halve the buns.

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 28 to 30 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:

While the potatoes roast, 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 and fragrant. Add the vinegar (carefully, as the liquid may splatter); cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Form the patties:

While the onion cooks, in a medium bowl, combine the beef and Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate.

Form the patties:
Cook the patties:
5 Cook the patties:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover with aluminum foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the foil to keep warm.

6 Toast the buns & serve your dish:

Add the 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, cooked patties, and glazed onion (you may have extra onion). Serve the burgers with the roasted potatoes on the side. Enjoy!

Toast the buns & serve your dish: