American · Serves 2
with Potato Wedges & Old Bay® Aioli
In this extra-savory spin on burger night, spicy Old Bay seasoning and savory Worcestershire sauce add oomph to beef patties. Griddle to perfection, add cheddar slices, then tuck them into golden toasted brioche buns spread with what we call “Old Bay-oli”—that’s mayo, mustard, garlic, and Old Bay! Serve with seasoned potato wedges on the side.
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, thinly slice tomato into rounds.
In a small bowl, combine mayonnaise, mustard, 1 tsp water, 1⁄2 tsp garlic powder, and 1⁄2 tsp OLD BAY® Seasoning (2 tsp water, 1 tsp garlic powder, and 1 tsp OLD BAY® Seasoning for 4 servings). Set aside until ready to use in Step 4.
In a large bowl, combine beef*, 1⁄2 tsp OLD BAY® Seasoning, and 1⁄4 tsp Worcestershire sauce (1 tsp OLD BAY® Seasoning and 1⁄2 tsp Worcestershire sauce for 4 servings). (Save any remaining OLD BAY® Seasoning and Worcestershire sauce for another use!)
Form beef mixture into two patties (four patties for 4), each slightly wider than a burger bun. Season lightly with pepper.
Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.
While patties cook, halve and toast buns until golden.
Spread a thin layer of OLD BAY® aioli on cut sides of bottom buns. Top with patties, tomato slices, and top buns.
Divide burgers and potato wedges between plates. Serve with remaining OLD BAY® aioli on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
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