Ultimate Cheddar Cheeseburgers with Special Sauce and Crispy Potato Wedges

There’s nothing quite like a homemade cheeseburger that hits all the right notes-juicy, savory and packed with flavor. This recipe takes the classic to the next level with a perfectly seared beef patty, melted cheddar cheese, sweet griddled onions and a tangy special sauce that ties everything together. Served alongside crispy potato wedges and tender roasted broccoli, it’s a complete meal that will satisfy even the biggest cravings.

The secret lies in the details: a quick-pickled onion adds brightness, while the special sauce-a blend of ketchup, sour cream, mustard and garlic powder-brings a creamy, tangy kick. Whether you’re cooking for a weeknight dinner or a casual gathering, these burgers are guaranteed to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice onion. Halve buns. Thinly slice tomato into rounds.
2. Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings), salt and pepper. (You’ll use the rest of the garlic powder in the next step.) Roast on top rack until browned and crisp, 20-25 minutes.
3. Meanwhile, in a small bowl, combine vinegar, 1 TBSP onion, 1 tsp sugar (2 TBSP onion and 2 tsp sugar for 4 servings) and a pinch of salt. In a separate small bowl, combine ketchup, sour cream, mustard, remaining garlic powder and 1 tsp sugar (2 tsp for 4).
4. Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. While onion cooks, form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. Once onion is transferred to a plate, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan to melt cheese.
6. While cheese melts, toast buns until golden brown. Stir pickled onion (draining first) into bowl with special sauce. Fill toasted buns with patties, griddled onion, tomato and special sauce. Divide burgers between plates; serve with potato wedges and any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with American, Swiss or provolone for a different flavor profile.

How do I make the special sauce ahead of time?

Combine all sauce ingredients (except pickled onion) up to 3 days in advance and refrigerate. Add the pickled onion just before serving.

Can I grill the patties instead of pan-frying?

Absolutely! Grill over medium-high heat for the same cooking times and add cheese during the last minute with the lid closed.