Smoky Beef and Bacon Cheeseburgers
with Potato Wedges and Caramelized Onions
This classic diner meal becomes next-level delicious with the addition of smoky flavours courtesy of smoked paprika-garlic dusted potato wedges and a creamy BBQ mayo! Topped with caramelized onions, these burgers are sure to earn a place among your family’s favourites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
460 g
Russet Potato
4 tbsp
BBQ Sauce
(Contains Mustard)
2 unit
Brioche Bun
(Contains Egg, Gluten)
113 g
Red Onion
28 g
Spring Mix
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tsp
Balsamic Vinegar
(Contains Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
100 g
Bacon Strips
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Balsamic Vinegar Guide for Step 2 (dbl for 4 ppl): 1 tsp for mild, 2 tsp for medium, 1 tbsp for extra! Cut potatoes into 1/2-inch wedges.Add potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Stir in 2 tsp vinegar. (NOTE: Reference balsamic vinegar guide.) Transfer onions to a plate, then cover to keep warm.Carefully rinse and wipe the pan clean.
Add beef, breadcrumbs, remaining Smoked Paprika-Garlic Blend and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until cooked through, 4-5 min per side.**Remove the pan from heat, then transfer patties to one side of another unlined baking sheet. Sprinkle cheese evenly over patties. Set aside.
While patties cook, cut bacon strips in half crosswise. Carefully wipe the pan from step 3 clean. Reheat the pan over medium. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Meanwhile, add mayo and BBQ sauce to a small bowl. Season with pepper, then stir to combine.
Meanwhile, halve buns, then arrange on the other side of the baking sheet with patties, cut-side up. (NOTE: For 4 ppl, use a second unlined baking sheet.)Toast in the top of the oven until buns are golden-brown and cheese is melted, 3-4 min. (NOTE: For 4 ppl, toast in batches.) (TIP: Keep an eye on buns so they don't burn!)
Spread some BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then stack with spring mix, patties and bacon. Close with top buns.Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side for dipping.
