Spicy Sriracha Lime Cheeseburgers with Roasted Potato Wedges

Get ready for a burger experience that breaks all the rules. These aren’t your average patties-they’re seasoned with a blend of warm spices that add an unexpected depth of flavor. Topped with tangy quick-pickled red onion, a creamy lime-sriracha sauce and fresh tomato slices, every bite is a burst of excitement. Served alongside crispy roasted potato wedges, this meal is a complete adventure on a plate.

The secret lies in the details: grated onion mixed right into the beef for moisture and flavor and a fry seasoning that gives the potatoes an irresistible crunch. Whether you’re a spice lover or just looking to shake up your burger routine, this recipe delivers bold, satisfying results. Fire up your skillet and get ready to dive in.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve and peel the red onion; thinly slice one half and grate the other half until you have 1 tablespoon (save the rest for another use). Zest ¼ teaspoon zest from the lime, then cut the lime into quarters. Thinly slice the Roma tomato.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half the fry seasoning and a few big pinches of salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.
3. Meanwhile, in a small bowl, combine the sliced onion, juice from 3 lime wedges, ¼ teaspoon sugar and a pinch of salt and pepper. Set aside to pickle, tossing occasionally. In another small bowl, stir together the sour cream, lime zest, ½ teaspoon sugar, juice from the remaining lime quarter and 1 teaspoon water. Add sriracha to taste and season with salt.
4. In a large bowl, mix the ground beef, grated onion and remaining fry seasoning. Using your hands, gently shape into two patties, each slightly wider than the buns. Season generously with salt and pepper.
5. Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 4 minutes on one side. Flip, top each with a slice of cheddar cheese and cook until browned and cooked to your liking, 3-5 minutes more.
6. Drain the pickled onion. Halve the potato buns (toast if desired). Spread the lime-sriracha crema on the bottom halves. Assemble the burgers with the patties, tomato slices and pickled onion. Divide the burgers and roasted potato wedges between plates. Serve with any remaining crema for dipping.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, russet or red potatoes work well, but Yukon Golds give the best texture and flavor for wedges.

How do I know when the burgers are done?

For medium, cook until the internal temperature reaches 160°F. The patties should be browned and firm to the touch.

Can I make the pickled onion ahead of time?

Absolutely! The pickled onion can be made up to a day in advance and stored in the refrigerator.