White Cheddar Cheeseburgers with Roasted Sweet Potato Wedges

White Cheddar Cheeseburgers

with Roasted Sweet Potato Wedges

Group Created with Sketch. 40 min
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500 Calories Or Less
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving

Tonight’s satisfying cheeseburgers take inspiration from the flavors of Welsh rarebit, a pub favorite featuring a savory, spiced cheese sauce. Our version of the traditional sauce transforms white cheddar into a velvety topping, seasoned with a blend of savory spices and balanced by a bit of Dijon mustard. Together with sweet roasted red onion, it’s the perfect accompaniment to our juicy patties. Crispy wedges of roasted sweet potatoes make for a simple, equally hearty side.

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White Cheddar Cheeseburgers with Roasted Sweet Potato Wedges
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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Halve the sweet potatoes lengthwise; cut into 1-inch-wide wedges. Peel the onion; cut into ½-inch-thick rounds, keeping them intact. Large dice the cheese.

Roast the vegetables:
2 Roast the vegetables:

Place the sweet potatoes and onion on separate sides of a sheet pan. Drizzle each with olive oil and season with salt and pepper; carefully toss to coat. Keeping them separate, arrange the seasoned sweet potatoes and onion in a single, even layer. Roast, flipping the onion halfway through, 22 to 24 minutes, or until browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven.

Make the cheese sauce:
3 Make the cheese sauce:

While the vegetables roast, in a medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend and cook, whisking frequently, 1 to 2 minutes, or until golden brown and fragrant. Slowly whisk in the milk; cook, whisking occasionally, 2 to 3 minutes, or until slightly thickened. Add the Worcestershire sauce and mustard; cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the cheese and cook, whisking constantly, 2 to 4 minutes, or until thoroughly combined and the cheese has melted. Season with salt and pepper to taste. Turn off the heat.

Form & cook the patties:
4 Form & cook the patties:

While the vegetables continue to roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into four ¾-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Toast the buns:
5 Toast the buns:

While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 2 to 3 minutes per batch, or until golden brown. Transfer to a plate.

Assemble the burgers & plate your dish:
6 Assemble the burgers & plate your dish:

Divide the roasted sweet potatoes and toasted bun bottoms between 4 dishes. Top the buns with the roasted onion and cooked patties. Whisk the cheese sauce; top the patties with some of the sauce (you may have extra sauce). Complete the burgers with the bun tops. Serve with any remaining cheese sauce on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Halve the sweet potatoes lengthwise; cut into 1-inch-wide wedges. Peel the onion; cut into ½-inch-thick rounds, keeping them intact. Large dice the cheese.

2 Roast the vegetables:

Place the sweet potatoes and onion on separate sides of a sheet pan. Drizzle each with olive oil and season with salt and pepper; carefully toss to coat. Keeping them separate, arrange the seasoned sweet potatoes and onion in a single, even layer. Roast, flipping the onion halfway through, 22 to 24 minutes, or until browned and the sweet potatoes are tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Make the cheese sauce:
3 Make the cheese sauce:

While the vegetables roast, in a medium pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the spice blend and cook, whisking frequently, 1 to 2 minutes, or until golden brown and fragrant. Slowly whisk in the milk; cook, whisking occasionally, 2 to 3 minutes, or until slightly thickened. Add the Worcestershire sauce and mustard; cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the cheese and cook, whisking constantly, 2 to 4 minutes, or until thoroughly combined and the cheese has melted. Season with salt and pepper to taste. Turn off the heat.

4 Form & cook the patties:

While the vegetables continue to roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form into four ¾-inch-thick patties; transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Form & cook the patties:
Toast the buns:
5 Toast the buns:

While the vegetables continue to roast, working in batches, add the buns, cut sides down, to the pan of reserved fond. Toast on medium-high 2 to 3 minutes per batch, or until golden brown. Transfer to a plate.

6 Assemble the burgers & plate your dish:

Divide the roasted sweet potatoes and toasted bun bottoms between 4 dishes. Top the buns with the roasted onion and cooked patties. Whisk the cheese sauce; top the patties with some of the sauce (you may have extra sauce). Complete the burgers with the bun tops. Serve with any remaining cheese sauce on the side. Enjoy!

Assemble the burgers & plate your dish: