Juicy Cheddar Cheeseburgers with Special Sauce and Garlic Potato Wedges

There’s nothing quite like a homemade cheeseburger, especially when it’s piled high with melty cheddar, sweet caramelized onions and a secret sauce that takes it over the top. This recipe delivers all the classic flavors you crave, with a few simple tricks to make it truly exceptional.

We’ve paired these burgers with crispy oven-baked potato wedges seasoned with garlic powder. The wedges are the perfect side-crunchy on the outside, fluffy inside and ideal for dipping into extra special sauce. Whether it’s a weeknight dinner or a weekend cookout, this meal is guaranteed to satisfy.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Cut the potatoes into wedges (about ½-inch thick). Toss with 1 tbsp cooking oil, garlic powder, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the wedges bake, prepare the special sauce: In a small bowl, combine sour cream, ketchup, Dijon mustard, white wine vinegar, minced shallot and a pinch of salt and pepper. Stir well and set aside.
3. Slice the onion into ½-inch thick rounds. Heat a griddle or large skillet over medium-high heat. Add a drizzle of oil and cook the onion slices for 3-4 minutes per side, until charred and softened. Sprinkle with a pinch of sugar during cooking to enhance sweetness. Remove and keep warm.
4. Divide the ground beef into two equal portions and shape into patties slightly larger than the buns (they shrink when cooking). Season generously with salt and pepper on both sides.
5. In the same hot pan, cook the patties for 3-4 minutes per side for medium doneness. During the last minute, top each patty with shredded cheddar cheese and cover the pan to melt the cheese.
6. Lightly toast the potato buns in the pan or oven until golden.
7. Assemble the burgers: spread a generous amount of special sauce on the bottom bun, add the cheese-topped patty, then griddled onion rings and a slice of tomato. Close with the top bun.
8. Serve the burgers immediately with the garlic potato wedges on the side. Enjoy!

Recipe Tips

FAQ

Can I use a different cheese?

Yes, any good melting cheese like American, provolone or Monterey Jack works well.

How do I know when the burgers are done?

Use a meat thermometer: 160°F for well-done. Or check by pressing the center-firm means done.

Can I make the special sauce ahead?

Absolutely! It keeps in the fridge for up to a week.