Ultimate Cheeseburger with Special Sauce and Crispy Potato Wedges

There’s nothing quite like a cheeseburger, but this one takes it to the next level. Juicy beef patties are topped with melty cheddar cheese, sweet griddled onions, ripe tomato slices and a creamy, tangy special sauce that’s simply magical. You’ll want to put it on everything!

Paired with crispy garlic potato wedges, this meal is a satisfying twist on a classic favorite. The wedges are roasted until golden and crisp, seasoned with garlic powder for extra flavor. Perfect for a weeknight dinner or a weekend treat.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and finely dice the onion. Halve the buns. Slice tomato into thin rounds.
2. Toss potato wedges on a baking sheet with a drizzle of oil, ¾ teaspoon garlic powder (use 1½ teaspoons for 4 servings), salt and pepper. Roast on top rack until browned and crisp, 20-25 minutes.
3. Meanwhile, in a small bowl, combine 1 tablespoon of the diced onion (2 tablespoons for 4 servings), white wine vinegar, 1 teaspoon sugar (2 teaspoons for 4) and a pinch of salt. In another small bowl, mix ketchup, sour cream, mustard, remaining 1 teaspoon sugar (2 teaspoons for 4) and remaining garlic powder.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining onion and cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. Form the ground beef into 2 patties (4 patties for 4 servings), each slightly wider than a bun. Season generously with salt and pepper. In the same pan, heat a drizzle of oil over medium-high heat. Cook patties to desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with cheddar cheese and cover the pan until melted. (For grilling: heat a well-oiled grill or grill pan over medium-high heat; cook patties 3-5 minutes per side, then top with cheese and cover to melt.)
6. While cheese melts, toast the buns until golden. Drain the pickled onion and stir into the special sauce. Assemble burgers: place patties on bun bottoms, top with griddled onion, tomato slices and special sauce. Add bun tops. Serve with potato wedges and any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of potato for the wedges?

Yes, russet potatoes work well too. They will be slightly fluffier inside but still crispy.

Can I make the special sauce without sour cream?

You can substitute plain Greek yogurt for sour cream; it will still be creamy and tangy.

How do I know when the burger patties are done?

For medium-rare, cook 3 minutes per side; for medium, 4 minutes per side; for well-done, 5 minutes per side. Use a meat thermometer: 160°F (71°C) for well-done.