White Cheddar Cheeseburgers

with Oven Fries

50 MIN

4 Servings

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From the Test Kitchen

These burgers get plenty of classic appeal from cave-aged cheddar, pickle chips, and a creamy, zesty spread—with soft potato buns to soak up all the delicious flavors. The dish is complete with potato wedges, dusted with aromatic seasonings before roasting.

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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
4 Potato Buns
1 clove Garlic
1 Red Onion
3 Russet Potatoes
2 oz Pickle Chips
¼ cup Creamy Mustard Sauce
4 oz Cave-Aged Cheddar Cheese Pieces
1 Tbsp Weeknight Hero Spice Blend (Garlic Powder, Onion Powder, Smoked Paprika, & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Place the potato wedges in a bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Place the onion rounds on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 34 to 36 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). If necessary, crumble the cheese into small pieces. Halve the pickles. Halve the buns.

4 Form the patties:

Once the vegetables have roasted for about 20 minutes, place the beef, garlic paste, and remaining spice blend in a bowl. Season with salt and pepper and gently mix to combine. Using your hands, form the mixture into four ½-inch-thick patties. Transfer to a plate.

5 Cook the patties:

While the vegetables continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 3 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the cheese. Loosely cover the pan with aluminum foil and cook 3 to 5 minutes for medium-rare, 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. Carefully drain off and discard any excess oil from the pan.

6 Toast the buns & serve your dish:

Heat the pan of reserved fond on medium-high until hot. Working in batches if necessary, add the buns, cut side down, and toast 30 seconds to 1 minute, or until golden brown. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a work surface. Build the burgers using the toasted buns, creamy mustard sauce, cooked patties, halved pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potato wedges on the side. Enjoy!