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White Cheddar Cheeseburgers
with Balsamic-Glazed Onion & Roasted Potatoes
35 MIN
2 Servings
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.
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NutritionPER SERVING
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Calories880 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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1 Yellow Onion
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¾ lb Golden Potatoes
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2 oz White Cheddar Cheese
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1 Tbsp Ketchup
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2 Tbsps Balsamic Vinegar
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1 Tbsp Hot Sauce
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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 hot sauce 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 2 teaspoons 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 two 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) 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.
*An instant-read thermometer should register 160°F.
6
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan. 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 hot sauce 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 2 teaspoons 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 two 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) 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.
*An instant-read thermometer should register 160°F.
6
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan. 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