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White Cheddar Cheeseburgers

with Roasted Potato Wedges & Smoky Sour Cream

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories

For our take on the classic cheeseburger, you’ll top beef burgers with slices of sharp white cheddar and rounds of red onion roasted until deliciously sweet and tender.

Get Cooking
fresh
ingredients
White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 2 cloves Garlic
  • 1 Red Onion
  • 3 Russet Potatoes
  • 2 oz Pickle Chips
  • 4 oz White Cheddar Cheese
  • ¼ cup Sour Cream
  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
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 foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel the onion; slice crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 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.

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, peel and finely chop 2 cloves of garlic; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the cheese. Halve the buns. In a bowl, combine the sour cream and remaining spice blend; season with salt and pepper.  

Form the patties:
3 Form the patties:

While the vegetables continue to roast, place the beef and garlic paste in a bowl. Season with salt and pepper and gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Cook the patties:
4 Cook the patties:

Once the vegetables have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat a drizzle 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) and cook 2 minutes. Evenly top with the sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

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

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until golden brown. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and sauce on the side. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare & roast the vegetables:
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 foil. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel the onion; slice crosswise into 1/2-inch rounds, keeping the layers intact. Transfer the potato wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and 3/4 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 & make the sauce:

While the vegetables roast, peel and finely chop 2 cloves of garlic; using the flat side of your knife, smash until they resemble a paste (or use a zester). Thinly slice the cheese. Halve the buns. In a bowl, combine the sour cream and remaining spice blend; season with salt and pepper.  

Prepare the remaining ingredients & make the sauce:
Form the patties:
3 Form the patties:

While the vegetables continue to roast, place the beef and garlic paste in a bowl. Season with salt and pepper and gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

4 Cook the patties:

Once the vegetables have roasted about 20 minutes, in a large pan (nonstick, if you have one), heat a drizzle 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) and cook 2 minutes. Evenly top with the sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil from the pan.

Cook the patties:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until golden brown. Transfer to a work surface. Assemble the burgers using the toasted buns, mustard, cooked patties, pickles, and as much of the roasted onion as you’d like (separating the layers before adding). Serve the burgers with the roasted potatoes and sauce on the side. Enjoy!