Ultimate Cheeseburger with Special Sauce and Garlic Potato Wedges

There’s nothing quite like a perfectly crafted cheeseburger. This recipe takes it to the next level with a juicy beef patty, melted cheddar cheese, sweet griddled onions and a slice of ripe tomato, all nestled in a soft potato bun. The real star is the special sauce-a creamy, tangy and savory blend that ties everything together.

Alongside, crispy garlic potato wedges make the perfect companion. They’re roasted until golden and seasoned with garlic powder for an irresistible crunch. Whether it’s a weeknight dinner or a weekend treat, this burger is sure to satisfy.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Halve, peel and finely dice the onion. Cut potatoes into ½-inch wedges. Thinly slice the tomato. Halve, peel and finely mince the shallot until you have 2 tablespoons (4 tablespoons for 4 servings). Halve the buns.
2. Toss potatoes on a baking sheet with a drizzle of oil, ¾ teaspoon garlic powder (1½ teaspoons for 4 servings), salt and pepper. Roast on top rack until browned and crisp, 25-30 minutes.
3. Meanwhile, in a small bowl, combine minced shallot, vinegar, 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt. In another small bowl, combine ketchup, mustard, sour cream, 1 teaspoon sugar (2 teaspoons for 4 servings) and remaining ¼ teaspoon garlic powder (½ teaspoon for 4 servings).
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. While onion cooks, form beef into two patties (four for 4 servings), each slightly wider than a bun. Season generously with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top with cheddar and cover until melted and patties are cooked to your liking, 1-2 minutes.
6. While cheese melts, toast buns in oven or toaster oven until golden brown. Drain pickled shallot, discarding liquid. Stir shallot into the bowl with sauce. Fill buns with patties, onion, tomato and sauce. Serve any extra sauce on the side for dipping potatoes.

Recipe Tips

FAQ

Can I use a different type of potato for the wedges?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Adjust cooking time as needed.

What can I use instead of sour cream in the special sauce?

Greek yogurt or mayonnaise can be used as a substitute for sour cream. The sauce will still be creamy and tangy.

How do I know when the burger patties are done?

For medium-rare, cook until internal temperature reaches 130°F; for medium, 140°F; for well-done, 160°F. Use a meat thermometer for accuracy.