Juicy Cheeseburgers with Griddled Onions and Crispy Potato Wedges

There’s nothing quite like a homemade cheeseburger and this recipe takes it to the next level. Juicy beef patties are topped with melty white cheddar and two types of onions: sweet griddled and crunchy fried, plus ripe tomato slices, all on a smoky mustard-slathered brioche bun. And what burger would be complete without crispy potato wedges on the side? This is the ultimate burger night dinner.

These burgers are easy to make and packed with flavor. The griddled onions add a sweet, caramelized touch, while the crispy fried onions provide a satisfying crunch. The smoky mustard brings it all together. Serve with salt and pepper roasted potato wedges for a complete meal that everyone will love.

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Ingredients

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) 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 450°F. Wash and dry potatoes. Slice 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 onion and cut into ¼-inch-thick rounds, keeping layers intact. Halve brioche buns.
3. 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, 2-4 minutes per side. Season with salt and pepper. Transfer to a plate; wipe out pan. (Tip: Cook onions in a single layer; if needed, do in batches.)
4. Form ground beef into two patties (four patties for 4 servings), each slightly wider than a bun. (Tip: Irregular edges get deliciously crispy.) 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 patties with white cheddar and cover pan to melt cheese.
5. While patties cook, toast buns until golden. Spread smoky mustard on cut sides of buns.
6. Fill buns with griddled onion, cheeseburger patties and crispy fried onions. Divide burgers between plates and serve with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with other melting cheeses like provolone, mozzarella or American cheese.

Can I make the potato wedges ahead of time?

Yes, you can roast the potato wedges up to 30 minutes before serving. Keep them warm in a low oven (200°F) until ready to serve.

What can I use instead of smoky mustard?

If you don’t have smoky mustard, you can use regular Dijon mustard mixed with a pinch of smoked paprika or a dash of liquid smoke.