By Virginia Cardona
Smoky Cheddar Cheeseburgers with Raspberry Jalapeño-Glazed Onion & Potato Wedges
5 steps
Cook:40min
For these decadent cheeseburgers, you'll sauté red onion in our sweet and spicy raspberry-jalapeño spread to create a tangy topper for juicy beef patties. A side of roasted potato wedges seasoned with smoked paprika, garlic powder, and more serves as a hearty accompaniment.
Updated at: Tue, 16 Jul 2024 18:01:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories823.2 kcal (41%)
Total Fat46.2 g (66%)
Carbs62.7 g (24%)
Sugars12.6 g (14%)
Protein38.8 g (78%)
Sodium1430.4 mg (72%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheddar. If necessary, halve the buns.
Step 2
Line a sheet pan with foil. Place the potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Step 3
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Add the raspberry spread and 1 tablespoon of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
Step 4
Place the beef in a bowl; season with salt, pepper, and the remaining spice blend. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheddar. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Carefully drain off and discard any excess oil.
Step 5
Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potato wedges. Enjoy!
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