Spicy Cheeseburgers with Crispy Onions and Garlic Ranch Wedges

If you love a burger with a kick, this recipe is for you. We blend ground beef with tangy hot sauce and Frank’s RedHot seasoning for layers of spicy, zesty flavor, then top with Monterey Jack cheese for irresistible melt factor. The patties are sandwiched between toasted potato buns and piled high with crispy fried onions and a generous swipe of creamy ranch dressing for cooling contrast.

Alongside, we serve garlicky potato wedges roasted until golden and tender. The ranch sauce doubles as a dip for the wedges and a spread for the buns. After all, how does that old saying go-‘hot sauce and spice makes everything nice’? That sounds right to us.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Ranch DressingView ingredient guideLike ingredientDislike ingredient

7.2 g Frank's RedHot® Original Seasoning BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the garlic powder and a big pinch of salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
2. While potatoes roast, in a small bowl, combine sour cream, ranch dressing and remaining garlic powder; season with salt and pepper. Tip: If you like things spicy, add a dash of the hot sauce-just save some for forming your patties.
3. In a large bowl, combine ground beef, Frank’s RedHot Original Seasoning, a dash of hot sauce and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
4. While patties cook, halve and toast buns. Spread cut sides of buns with creamy ranch sauce, then fill with patties and top with crispy fried onions. Divide burgers between plates and serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with cheddar, pepper jack or provolone for a different flavor.

Can I make the potato wedges ahead of time?

You can roast them up to 2 hours in advance and reheat in a 400°F oven for 5 minutes to crisp up.

What can I use instead of Frank's RedHot seasoning?

You can use a mix of paprika, cayenne, garlic powder and a pinch of sugar as a substitute.