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White Cheddar Cheeseburgers
with Balsamic-Glazed Onion & Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
For this take on the classic cheeseburger, you’ll top beef 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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Calories760 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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4 Potato Buns
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2 cloves Garlic
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1 Yellow Onion
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1¼ lbs Golden Or Red Potatoes
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4 oz White Cheddar Cheese
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2 Tbsps Balsamic Vinegar
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3 Tbsps Ketchup
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1½ tsps Calabrian Chile Paste
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
1
Prepare the ingredients & make the spicy ketchup:
Place an oven rack in the center of the oven, then 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 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.
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 medium 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.
5
Cook the patties:
In the same pan, heat 2 teaspoons 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.
* An instant-read thermometer should register 160°F.
6
Toast the buns & serve your dish:
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 (you may have extra onion). 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, then 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 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.
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 medium 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.
5
Cook the patties:
In the same pan, heat 2 teaspoons 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.
* An instant-read thermometer should register 160°F.
6
Toast the buns & serve your dish:
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 (you may have extra onion). Serve the burgers with the roasted potatoes and spicy ketchup on the side. Enjoy!
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