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

with Balsamic-Glazed Onion & Roasted Potatoes

40 MIN
4 Servings
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From the Test Kitchen

These crowd-pleasing cheeseburgers are layered with a bevy of satisfying flavors: you’ll season the patties with aromatic Italian seasonings, then top them with melty white cheddar and savory-sweet glazed onion. On the side, you’ll spice things up with a Calabrian chile ketchup—the perfect dipper for simple roasted potato wedges.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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ingredients
White Cheddar Cheeseburgers with Balsamic-Glazed Onion & Roasted Potatoes
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 2 cloves Garlic
  • 4 oz White Cheddar Cheese
  • 1¼ lbs Golden Or Red Potatoes
  • 1 Yellow Onion
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 3 Tbsps Ketchup
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Balsamic Vinegar

White Cheddar Cheeseburgers

Prepare the ingredients & make the spicy ketchup
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 potatoes; cut 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 dish 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 27 to 29 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 large 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 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 the patties

In a bowl, combine the beef and Italian seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties; transfer to a plate.

Form the patties
Cook the patties
5 Cook the 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). Evenly top with the sliced cheese. Loosely cover the pan with foil and 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.

6 Toast the buns & serve your dish

Working in batches if necessary, 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, 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!

Toast the buns & serve your dish
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