Juicy Cheddar Cheeseburgers with Roasted Potato Wedges

There’s nothing quite like a homemade cheeseburger and this recipe delivers all the classic flavors you crave. Juicy beef patties are seasoned simply, then topped with melted mild cheddar and tucked into soft brioche buns. Sliced tomato, dill pickles and a tangy sauce made with mayonnaise, ketchup, mustard and a hint of pickle juice add the perfect finishing touches.

On the side, golden roasted potato wedges are seasoned and baked until crispy on the outside and tender inside. Serve the burgers with extra sauce for dipping-it’s a timeless meal that’s sure to satisfy.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 slice Sliced Mild Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, thinly slice tomato into rounds. Drain pickle, reserving ½ tsp pickle juice (1 tsp for 4 servings) in a small bowl. Add mayonnaise, ketchup and mustard to bowl with pickle juice; whisk until combined.
4. In a large bowl, combine beef, ½ tsp salt (1 tsp for 4 servings) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Remove pan from heat; set aside, covered, until ready to serve.
6. While patties cook, halve and toast buns until golden. Spread cut sides of buns with sauce (save some for serving); fill buns with patties, sliced tomato and as many pickle slices as you like. Divide burgers between plates; serve with potato wedges and remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

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

How do I know when the burgers are done?

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

Can I make the sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator.