2024-W39-R45 Pepper Jack-Stuffed Pub Burgers
with Caramelized Onion, Potato Wedges & Special Sauce
What’s better than cheese on your patty? Cheese IN your patty—case in point: this burger stuffed with pepper jack (can you say ooey-gooey melty yumminess?). The stuffed patties are placed between buttered toasted buns, topped with caramelized onions, and slathered with our tangy, savory, all-around delicious special sauce. And, because we’re firmly on the side of “every great burger comes with spuds,” this meal is completed by roasted potato wedges. Get ready for an equally stuffed belly.
Nutrition Per Serving
What you'll need & use
- Pepper, Cooking Oil, Butter, Ketchup, Brown Sugar
Adjust rack op position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4). Toss potatoes on one side of a baking sheet with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4; you’ll use the rest later), salt, and pepper. (For 4, spread potatoes across entire sheet.) Roast on top rack until browned and crispy, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and season with salt and pepper; cook, stirring occasionally, until browned and tender, 7-8 minutes. Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until water has evaporated, 1-2 minutes more. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
In a large bowl, combine beef, remaining Fry Seasoning, ¾ tsp salt (1 tsp for 4), and pepper. Form beef mixture into two ½-inch-thick rounds (four rounds for 4). Divide half the cheese between centers of each round. Fold edges of meat around cheese, shaping and sealing to create stuffed patties, each a bit wider than a burger bun.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add stuffed patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, in a small bowl, combine mustard, 3 TBSP ketchup, and 2 tsp brown sugar (6 TBSP ketchup and 4 tsp brown sugar for 4 servings); set aside. (No brown sugar? Swap in 1 tsp white sugar; 2 tsp for 4.)
While patties cook, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Halve buns and brush melted butter onto cut sides. Remove sheet with potatoes from oven; place buttered buns on empty side of sheet, cut sides down. Return to top rack and toast until buns are golden brown, 3-5 minutes. (For 4, leave potatoes roasting; add buns to a second sheet and toast on middle rack.)
Place stuffed patties on bottom buns; top with onion and remaining cheese. Spread top buns with as much sauce as you like; close buns to form burgers. Divide between plates and serve with potato wedges and any remaining sauce for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
Nutrition Per Serving
What you'll need & use
- Pepper, Cooking Oil, Butter, Ketchup, Brown Sugar
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