Bacon Buckaroo Burgers

Name: Bacon Buckaroo Burgers with BBQ Caramelized Onion & Cheesy Loaded Potato Rounds
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 1 unit Sliced Dill Pickle; 4 tbsp Barbecue Sauce; 4 oz Bacon; 1 tbsp Fry Seasoning; 1 Onion; 2 tbsp Sour Cream; 1/2 cup Pepper Jack Cheese; 10 oz Ground Beef; 2 slice Gouda Cheese; 2 unit Brioche Buns; 2 unit Scallions; 1 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; 2 tsp Salt, tsp

with BBQ Caramelized Onion & Cheesy Loaded Potato Rounds

By Recipe0 System

Howdy, fellow burger lovers! It’s time to saddle up for a delicious, down-home dinner (and some more cowboy puns). We’re talking about a bacon-loaded, bodaciously beefed up creation that’s chock full of bold flavors sure to satisfy. Beef patties are topped with melty gouda, tangy pickles, and a heap of BBQ caramelized onions. On the side, there’s a pile of cheesy loaded potato rounds with all the fixin’s. You’re bacon me hungry, partner!

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Sliced Dill Pickle
4 tbsp Barbecue Sauce
4 oz Bacon
1 tbsp Fry Seasoning
1 Onion
2 tbsp Sour Cream
1/2 cup Pepper Jack Cheese
10 oz Ground Beef
2 slice Gouda Cheese
2 unit Brioche Buns
2 unit Scallions
1 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
2 tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Halve buns.

Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Arrange in a single overlapping layer.

Roast on top rack until lightly browned, 20 minutes (you’ll add more to the sheet then).
2

Meanwhile, melt 1 TBSP butter in a medium pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. TIP: Lower heat if onion begins to brown too quickly.

Stir in half the BBQ sauce (save the rest for serving); cook until warmed through, 2-3 minutes. Turn off heat.
3

While onion cooks, heat a large pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the patties).

Once bacon is cool enough to handle, finely chop half the slices.
4

In a large bowl, combine beef*, minced onion, remaining Fry Seasoning, and salt (we used ½ tsp; 1 tsp for 4 servings). Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

Heat pan with bacon fat over medium-high heat; add patties and cook to desired doneness, 3-5 minutes per side.

In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts.
5

Once potatoes have roasted 20 minutes, remove sheet from oven; evenly sprinkle with pepper jack and chopped bacon. Return to oven until cheese melts and potatoes are tender, 5-7 minutes more.

Meanwhile, toast buns until golden.

Trim and thinly slice scallions.
6

Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, pickle (you may have extra; if so, serve on the side), and bacon slices.

Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions and serve.

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