Juicy Cheddar Cheeseburgers with Special Sauce and Garlic Potato Wedges

There’s nothing quite like a perfectly crafted cheeseburger. This recipe takes the classic to the next level with juicy beef patties, melty cheddar cheese, sweet griddled onions, fresh tomato slices and a truly special sauce that’s creamy, tangy and savory all at once. It’s the kind of burger that makes you want to put that sauce on everything.

Paired with crispy garlic potato wedges roasted to golden perfection, this meal is a satisfying and delicious dinner that’s sure to become a favorite. Whether it’s a weeknight treat or a weekend cookout, these burgers deliver big flavor with every bite.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Halve, peel and finely dice the onion. Cut the potatoes into ½-inch thick wedges. Slice the tomato into thin rounds. Halve, peel and mince the shallot until you have 2 tablespoons. Halve the buns.
2. On a baking sheet, toss the potato wedges with a drizzle of oil, ¾ teaspoon garlic powder, salt and pepper. Roast on the top rack until browned and crisp, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the minced shallot, white wine vinegar, 1 teaspoon sugar and a pinch of salt. In another small bowl, whisk together the ketchup, Dijon mustard, sour cream, remaining 1 teaspoon sugar and the rest of the garlic powder.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper, then transfer to a plate.
5. While the onion cooks, form the ground beef into 2 patties, each slightly wider than a bun. Season generously with salt and pepper. Heat another drizzle of oil in the same skillet over medium-high heat. Add the patties and cook until almost done to your liking, 3-5 minutes per side. Top with shredded cheddar, cover the skillet and let the cheese melt, 1-2 minutes more.
6. While the cheese melts, toast the buns until golden. Drain the pickled shallot, discarding the liquid and stir it into the sauce bowl. Assemble the burgers: place the patties on the bun bottoms, then top with griddled onion, tomato slices and a generous spoonful of the special sauce. Serve with the potato wedges and any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with American, provolone or your favorite melting cheese.

How do I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes, then dry thoroughly before tossing with oil and roasting.

Can I grill the burgers instead of pan-frying?

Absolutely! Cook the patties on a preheated grill over medium-high heat for about 4-5 minutes per side, then add cheese and cover to melt.