Ancho BBQ Burgers

Name: Ancho BBQ Burgers with Griddled Onion & Roasted Broccoli
Yield: 2 servings
Cuisine: American
Ingredients: 4 tbsp Barbecue Sauce; 1 Onion; 12 oz Potato; 8 oz Broccoli; 10 oz Ground Beef; 1 tsp Chili Powder; 2 tbsp Mayonnaise; 1 unit Red Pepper Jam; 2 Potato; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Griddled Onion & Roasted Broccoli

By Recipe0 System

Ready to amp up burger night? Meet ancho—the slightly spicier chili powder of your BBQ dreams. Here you’ll mix it with tangy red pepper jam and BBQ sauce for a savory slather on toasted buns. Sandwiched between all that flavor are juicy beef patties and tender smoky onion rounds. And since none of these flavors can go to waste, you’ll mix the remaining ancho BBQ sauce with mayo for a creamy potato wedge dipper. This definitely ancho average burger!

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 tbsp Barbecue Sauce
1 Onion
12 oz Potato
8 oz Broccoli
10 oz Ground Beef
1 tsp Chili Powder
2 tbsp Mayonnaise
1 unit Red Pepper Jam
2 Potato
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

3 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Swap in broccoli for potatoes, roast 12-15 minutes. (Save potatoes for another use.)
2

Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds and cook until tender and browned at the edges, 3-5 minutes per side. Season with salt and pepper. Transfer to a plate.
3

Add mayonnaise to bowl with remaining ancho BBQ sauce; stir to combine.

Fill buns with patties and griddled onion. Divide burgers and potato wedges between plates. Serve BBQ mayo on the side for dipping.

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