Smoky Ancho BBQ Burgers with Griddled Onion and Roasted Potato Wedges

Get ready to elevate your burger game with a smoky, slightly spicy kick. Ancho chili powder brings a rich, earthy heat that pairs perfectly with tangy red pepper jam and sweet BBQ sauce. Slathered onto toasted buns and layered with juicy beef patties and tender, caramelized onion rounds, every bite is a flavor explosion.

But the goodness doesn’t stop there. The remaining ancho BBQ sauce gets mixed with creamy mayo to create a irresistible dip for crispy roasted potato wedges. This is not your average burger night-it’s a full-on feast that will have everyone asking for seconds.

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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. 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. Note: Ground beef is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use a different type of chili powder?

Yes, but ancho chili powder has a unique smoky, slightly sweet heat. Substituting with regular chili powder will change the flavor profile.

Can I make these burgers ahead of time?

You can prepare the patties and ancho BBQ sauce up to a day in advance. Cook the onions and potatoes just before serving for best texture.

What can I serve instead of potato wedges?

Sweet potato fries, coleslaw or a simple green salad would all be great alternatives.