Juicy White Cheddar Burgers with Griddled Onions and Crispy Potato Wedges

There’s nothing quite like a perfectly cooked cheeseburger and this recipe takes it to the next level. Juicy organic beef patties are topped with melted white cheddar, sweet griddled onions and crunchy fried onions, all nestled in a toasted brioche bun slathered with smoky mustard. It’s a flavor explosion in every bite.

And what’s a burger without fries? We’re serving up crispy salt-and-pepper roasted potato wedges on the side. They’re simple to make and the perfect companion to your burger. Get ready for a truly satisfying meal that will have everyone asking for seconds.

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Ingredients

10 ounce Organic Ground BeefView 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

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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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: Cook onions in a single layer; do in batches if needed.
4. Form beef into two patties (four for 4 servings), 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 patties with cheddar and cover pan to melt.
5. While patties cook, toast buns until golden brown. Spread as much smoky 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 any melting cheese like provolone, gouda or American cheese.

How do I store leftover burgers?

Store leftover burgers and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.

Can I make the potato wedges ahead of time?

Yes, you can roast the potato wedges up to 2 hours ahead. Keep them at room temperature and reheat in a 400°F oven for 5 minutes before serving.