Juicy Cheeseburger with Griddled Onion and Crispy Potato Wedges

There’s nothing quite like a truly satisfying cheeseburger. This version takes it to the next level with juicy beef patties, melted white cheddar and a double dose of onions-sweet griddled and crispy fried-all piled onto a soft brioche bun slathered with smoky mustard. It’s a burger that hits every note: savory, tangy, crunchy and melty.

And no burger is complete without a side of crispy potatoes. Here, simple roasted potato wedges seasoned with salt and pepper are the perfect companion. Whether you’re firing up the stove for a weeknight dinner or treating yourself to a weekend indulgence, this burger is guaranteed to satisfy.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 ½-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 cut onion into ¼-inch-thick rounds, keeping layers intact. Halve buns.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan. Tip: The onion slices won’t brown well if they’re not in a single layer. Cook in batches if necessary.
4. Form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Tip: Don’t worry if your patties aren’t perfectly round-those irregular edges will turn deliciously crispy! Season generously with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. (Careful! Oil may splatter.) In the last 1-2 minutes of cooking, top patties with cheddar and cover pan to melt.
5. While patties cook, toast buns until golden brown. Spread as much mustard as you like onto cut sides of buns.
6. Fill buns with griddled onion, patties and crispy fried onions. Divide burgers between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with another melting cheese like provolone, Monterey Jack or even sharp yellow cheddar.

How do I know when the burger patties are done?

Cook the patties to your preferred doneness: about 3-5 minutes per side for medium. Use a meat thermometer to check internal temperature (160°F for well done).

Can I make the potato wedges ahead of time?

Potato wedges are best served fresh from the oven, but you can reheat them in a hot oven or air fryer to restore crispiness.