Smoky Ancho BBQ Burgers with Griddled Onion and Roasted Asparagus

Elevate your burger night with these smoky ancho BBQ burgers. The star is a quick homemade sauce blending tangy red pepper jam, ancho chili powder and BBQ sauce, slathered on toasted potato buns. Juicy beef patties and tender griddled onion rounds complete the sandwich, while roasted asparagus and crispy potato wedges make perfect sides.

Don’t let any of that flavorful sauce go to waste-mix the leftover ancho BBQ sauce with mayo for a creamy dip that’s irresistible with the potato wedges. This recipe brings bold, slightly spicy flavors that will make your dinner feel special.

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Ingredients

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive 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 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. Trim and discard woody bottom ends from asparagus. After potatoes have roasted for about 10 minutes, add asparagus to the same baking sheet and continue roasting until asparagus is tender, 10-12 minutes more.
3. Meanwhile, peel and slice onion into ¼-inch-thick rounds, keeping layers intact. Halve buns.
4. In a small bowl, combine red pepper jam, ancho chili powder, BBQ sauce and 2 teaspoons water. Season with salt and pepper. Set aside.
5. 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.
6. In a large bowl, combine ground beef, salt and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. 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.
7. While patties cook, toast buns until golden brown. Evenly spread cut sides with half of the ancho BBQ sauce (reserve the rest).
8. Add mayonnaise to the 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.

Recipe Tips

FAQ

Can I use a different type of chili powder?

Yes, you can substitute regular chili powder or chipotle powder, but the flavor will be different. Ancho chili powder is mild with a smoky sweetness.

What can I use instead of red pepper jam?

You can use any fruit jam or preserves, such as apricot or raspberry, mixed with a pinch of red pepper flakes for heat.

Can I make the patties ahead of time?

Absolutely! Form the patties and refrigerate them up to a day in advance. Let them come to room temperature for 15 minutes before cooking.