White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream
Labor Day

White Cheddar Cheeseburgers

with Roasted Potato Wedges & Smoky Sour Cream

35 MIN
+$1.95/serving 4 Servings
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Vegetarian
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Burger®
    includes four 4-oz Beyond Burger® Plant-Based Patties
    • with Beyond Burger®

    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      720 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    White Cheddar Cheeseburgers with Roasted Potato Wedges & Smoky Sour Cream
    Title
    • 4 Beyond Burger® Plant-Based Patties
    • 4 Potato Buns
    • 1 clove Garlic
    • 1 Red Onion
    • 6 oz Pickle Chips
    • 1¼ lbs Potatoes
    • 4 oz White Cheddar Cheese
    • 2 Tbsps Dijon Mustard
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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, thinly slice the cheese. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sour cream, remaining spice blend, and as much of the garlic paste as you'd like; season with salt and pepper. 

    Cook the patties
    3 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 3 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 3 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 from the pan. 

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Working in batches if necessary, 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, 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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    White Cheddar Cheeseburgers

    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, thinly slice the cheese. Halve the buns. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the sour cream, remaining spice blend, and as much of the garlic paste as you'd like; season with salt and pepper. 

    Prepare the remaining ingredients
    Cook the patties
    3 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 3 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 3 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 from the pan. 

    4 Toast the buns & serve your dish

    Working in batches if necessary, 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, 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!

    Toast the buns & serve your dish
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