Smoky Ancho BBQ Burgers with Griddled Onion and Roasted Potato Wedges

Get ready to transform burger night with a bold, smoky twist. These ancho BBQ burgers bring a touch of heat and a whole lot of flavor, thanks to a tangy-sweet sauce made with red pepper jam, ancho chili powder and BBQ sauce. Juicy beef patties are topped with tender, caramelized onion rounds and tucked into toasted potato buns.

But the goodness doesn’t stop there-roasted potato wedges get a creamy, smoky dip made from the same ancho BBQ sauce mixed with mayo. It’s a complete meal that’s sure to become a new favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 1/2-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 slice onion into 1/4-inch-thick rounds, keeping layers intact. Halve buns.
3. In a small bowl, combine jam, chili powder, BBQ sauce and 2 tsp water (4 tsp for 4 servings). Season with salt and pepper.
4. 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, 3-5 minutes per side. Season with salt and pepper. Transfer to a plate.
5. Meanwhile, in a large bowl, combine beef, salt and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.
6. Once onion rounds are done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
7. While patties cook, toast buns until golden brown. Evenly spread cut sides with half the ancho BBQ sauce (you’ll use the rest in the next step).
8. Add mayonnaise to bowl with remaining ancho BBQ sauce; stir to combine.
9. Fill buns with patties and griddled onion. Divide burgers and potato wedges between plates. Serve BBQ mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of chili powder?

Yes, you can substitute ancho chili powder with regular chili powder or smoked paprika for a different flavor profile.

How do I know when the burgers are done?

Cook the patties for 3-5 minutes per side for medium doneness. Use a meat thermometer: 160°F for well done.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free buns and check that your BBQ sauce and mayonnaise are gluten-free.