White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream
Family Friendly

White Cheddar Cheeseburgers

with Roasted Potato Wedges & Smoky Sour Cream

35 MIN
4 Servings
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From the Test Kitchen

For this take on the classic cheeseburger, you’ll top beef patties with sharp white cheddar and rounds of red onion that have been roasted until deliciously sweet and tender. For a complementary side, you’ll serve potato wedges coated with a smoky blend of spices, and a savory dipper of sour cream elevated with those same flavors.
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream
Title
  • 18 oz Ground Beef
  • 4 Potato Buns
  • 2 cloves Garlic
  • 1 Red Onion
  • 1¼ lbs Potatoes
  • 6 oz Pickle Chips
  • 4 oz White Cheddar Cheese
  • 2 Tbsps Dijon Mustard
  • ¼ cup Sour Cream
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion; cut 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 of 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 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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

Place the beef and garlic paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

Cook the patties
4 Cook the patties

In a large pan (nonstick, if you have one), 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) and 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, 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 smoky sour cream on the side. Enjoy! 

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the potatoes; cut into 1-inch-wide wedges. Peel the onion; cut 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 of 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 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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
Form the patties
3 Form the patties

Place the beef and garlic paste in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. Transfer to a plate.

4 Cook the patties

In a large pan (nonstick, if you have one), 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) and 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

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

Working in batches if necessary, add the halved buns, cut side down, to the pan of reserved fond. 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, 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 smoky sour cream on the side. Enjoy! 

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