Smoky Mustard Bacon Cheeseburgers with Crispy Onions and Roasted Potato Wedges

There’s nothing quite like a perfectly crafted cheeseburger and this one takes it to the next level. Juicy beef patties are topped with melted white cheddar, crispy bacon and two types of onions-sweet griddled and crunchy fried-all on a pillowy brioche bun slathered with smoky mustard. It’s a combination of textures and flavors that will make every bite unforgettable.

And what’s a burger without a side of crispy potatoes? These roasted potato wedges are seasoned simply with salt and pepper and baked until golden and tender. Together, they make a satisfying meal that’s perfect for any night of the week.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 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 produce. Slice potatoes 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. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan. Tip: The onion slices won’t brown well if they’re not in a single layer. Cook in batches if necessary! Use pan used for bacon here.
4. Form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. (Tip: Don’t worry if your patties aren’t perfectly round-those irregular edges will turn deliciously crispy!) Season generously with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. (Careful! Oil may spatter.) In the last 1-2 minutes of cooking, top patties with cheddar and cover pan to melt.
5. While patties cook, toast buns until golden brown. Spread as much mustard as you like 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. Top patties with bacon.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then pat dry thoroughly. Toss with oil and seasonings and spread in a single layer on the baking sheet.

Can I prepare the burgers ahead of time?

You can form the patties and slice the onions in advance. Cook the bacon and griddled onions just before serving for best texture.