Spicy Sriracha Lime Cheeseburgers with Roasted Potato Wedges

Get ready to elevate your burger game with these sriracha lime cheeseburgers. The patties are seasoned with a warm spice blend and grated onion, giving them incredible flavor. Topped with tangy quick-pickled red onion, a zesty lime crema with a kick of sriracha and melted cheddar, every bite is a delicious adventure.

Serve these burgers alongside crispy roasted potato wedges seasoned with the same spice blend. It’s a complete meal that’s sure to impress family and friends. Perfect for a weeknight dinner or weekend cookout.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 slice Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 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. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve and peel onion; thinly slice one half and grate the other half until you have 2 tablespoons. Zest ½ teaspoon zest from limes, then cut limes into quarters. Slice tomatoes thinly.
2. Toss potato wedges on a baking sheet with olive oil, half the fry seasoning, salt and pepper. Roast until browned and tender, about 25 minutes, tossing halfway through.
3. In a small bowl, combine sliced onion, juice from all but one lime quarter, ¼ teaspoon sugar, salt and pepper. Set aside to pickle. In another small bowl, mix sour cream, lime zest, ½ teaspoon sugar, juice from remaining lime quarter, 1 teaspoon water and sriracha to taste. Season with salt.
4. In a large bowl, combine beef, grated onion and remaining fry seasoning. Shape into four patties slightly wider than buns. Season with salt and pepper.
5. Heat vegetable oil in a large pan over medium-high heat. Cook patties 4 minutes per side, topping with cheddar after flipping. Cook until desired doneness.
6. Drain pickled onion. Halve buns and toast if desired. Spread crema on bottom halves, then top with patties, tomatoes and pickled onion. Serve with potato wedges and remaining crema.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, russet or red potatoes work well, but adjust cooking time as needed.

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.

What can I use instead of sriracha?

Any hot sauce or chili paste can be substituted, but it will change the flavor profile.