Juicy Smoky Mustard Beef Burgers with White Cheddar and Crispy Onions

There’s nothing quite like a truly great cheeseburger and this recipe delivers on every level. Juicy beef patties are topped with melty white cheddar and two types of onions: sweet griddled and crunchy fried, plus ripe tomato slices, all on a smoky mustard-slathered pillowy brioche bun. It’s a flavor and texture combination that will elevate your burger game.

And what burger would be complete without taters? Crispy salt and pepper roasted wedges hot out of the oven are the perfect sidekick. This gourmet burger is sure to impress whether you’re cooking for family or friends.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

15 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry potatoes. Slice into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
2. Meanwhile, peel and cut onion into ¼-inch-thick rounds, keeping layers intact. Halve buns.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Transfer to a plate; wipe out pan. (Tip: Cook in batches if needed to avoid overcrowding.)
4. Form ground beef into two patties (four for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top patties with white cheddar and cover pan to melt cheese.
5. While patties cook, toast buns until golden brown. Spread smoky mustard onto cut sides of buns.
6. Fill buns with griddled onion, patties and crispy fried onions. Divide burgers between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with another melting cheese like provolone, gouda or Monterey Jack.

How do I make the patties extra juicy?

Handle the meat as little as possible and avoid overworking it. Season just before cooking and don’t press down on the patties while they cook.

Can I make these burgers ahead of time?

You can prepare the patties and slice the potatoes in advance. Cook the burgers and potatoes just before serving for the best texture.