Cheesy Pub Burgers

Name: Cheesy Pub Burgers with Griddled Onion, Chipotle Sauce, & Potato Rounds
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 oz Potato; 1 tsp Garlic Powder; 1 Onion; 2 unit Brioche Buns; 1 unit Dill Pickle; 2 tbsp Mayonnaise; 2 tbsp Sour Cream; 1 tsp Chipotle Powder; 10 oz Ground Beef; 2 slice Gouda Cheese; 4 tsp Vegetable Oil; Salt; Black Pepper

with Griddled Onion, Chipotle Sauce, & Potato Rounds

By Recipe0 System

We’ve officially broken pub burgers out of their dimly-lit all-wood setting and transported them right into your very own kitchen! Our ode to the gloriously-messy burger boasts all-beef patties, griddled onion rounds, sliced pickles, and a creamy chipotle sauce. Yep, the HelloFresh version is all that and a bag of chips—but better, because we’re serving it with garlicky roasted potato rounds. The only question left: what’s pouring?

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tsp Garlic Powder
1 Onion
2 unit Brioche Buns
1 unit Dill Pickle
2 tbsp Mayonnaise
2 tbsp Sour Cream
1 tsp Chipotle Powder
10 oz Ground Beef
2 slice Gouda Cheese
4 tsp Vegetable Oil
Salt
Black Pepper

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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. Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
2

Meanwhile, peel and cut onion into two ¼-inch-thick rounds (four rounds for 4 servings), keeping layers intact. Halve buns. Thinly slice half the pickle into rounds; cut remaining half into spears.
3

In a small bowl, combine mayonnaise, sour cream, remaining garlic powder, and chipotle powder to taste. (Start with a pinch, then taste and add more chipotle powder from there if desired.) Season with salt and pepper.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Transfer to a plate.
5

Meanwhile, form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. When onion is done, heat a drizzle of oil in same pan 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, 1-2 minutes.
6

While patties cook, toast buns until golden brown; spread with a layer of sauce. Fill buns with patties, sliced pickle, and griddled onion. Serve with potatoes, remaining sauce, and pickle spears on the side.

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