Juicy Cheddar Cheeseburgers with Special Sauce and Garlic Potato Wedges

There’s nothing quite like a homemade cheeseburger, especially when it’s loaded with melty cheddar, sweet caramelized onions and a tangy special sauce. This recipe takes the classic burger to the next level, with juicy beef patties and all the fixings you crave. Plus, we’re serving it with crispy garlic potato wedges that are perfect for dipping in extra sauce.

Whether you’re cooking for a weeknight dinner or a weekend cookout, these cheeseburgers are sure to impress. The special sauce is incredibly easy to make and adds a creamy, tangy kick that ties everything together. Get ready to bite into burger perfection!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView 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 Cooking 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 (220°C). Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice the onion. Halve the buns. Thinly slice the tomato into rounds.
2. Toss potato wedges on a baking sheet 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 vinegar, 1 tablespoon of the diced onion, 1 teaspoon sugar and a pinch of salt. In another small bowl, combine ketchup, sour cream, mustard, remaining garlic powder and 1 teaspoon sugar. Set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining diced onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. Form the ground beef into two patties, 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 each patty with cheddar cheese; cover the pan to melt the cheese.
6. While the cheese melts, toast the buns until golden brown. Drain the pickled onion (discard liquid) and stir into the special sauce. Assemble burgers: place patties on toasted buns, top with griddled onion, tomato slices and special sauce. Serve with 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, Swiss or provolone for a different flavor.

How do I make the potato wedges extra crispy?

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

Can I prepare the special sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator.