Smoky Ancho BBQ Burgers with Caramelized Onions and Roasted Potato Wedges

Fire up your skillet and get ready for a burger that’s anything but ordinary. These smoky 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 nestled in toasted potato buns.

On the side, crispy roasted potato wedges are perfect for dipping into a creamy BBQ mayo that uses the same ancho sauce. It’s a complete meal that’s sure to become a weeknight 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 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 slice onion into ¼-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. 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. 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).
6. Add mayonnaise to bowl with remaining ancho BBQ sauce; stir to combine. Fill buns with patties and griddled onion. Divide burgers and potato wedges between plates. Serve BBQ mayo on the side for dipping. (Ground Beef is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use a different type of chili powder?

Yes, you can substitute ancho chili powder with regular chili powder or chipotle powder for a smokier heat. Adjust the amount to taste.

What can I use instead of red pepper jam?

You can use any fruit jam like apricot or raspberry, mixed with a pinch of red pepper flakes for a similar sweet-spicy kick.

How do I know when the beef patties are done?

The patties are fully cooked when the internal temperature reaches 160°F. Use a meat thermometer for accuracy.