Classic Cheeseburgers
with Sweet Relish and Seasoned Wedges- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sesame
- Gluten
Is there anything better than an ooey-gooey cheeseburger with all the fixings?! We think not! And making it yourself is that much more satisfying. The side of seasoned wedges turns this meal into the perfect takeout-fakeout!
Ingredients
250 g
Ground Beef
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
90 mL
Dill Pickle, sliced
28 g
Spring Mix
160 g
Tomato
460 g
Russet Potato
1 tbsp
Chicken Salt
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
25 g
Shallot
1 tbsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, chicken salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with half the chicken salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, cut tomatoes into 1/4-inch rounds. Drain, then finely chop pickles. Peel, then finely chop half the shallot (whole shallot for 4 ppl).
Add pickles, shallots, Dijon and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.
Combine beef, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!)Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add patties to the dry pan. Pan-fry until cooked through, 4-5 min per side.** Sprinkle cheese over patties. Cover and set aside off heat to melt.
Meanwhile, halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
Spread mayo over top buns. Spread sweet relish over bottom buns, then stack with spring mix, tomatoes and patties. Close with top buns. Divide burgers and wedges between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the homemade relish, comparing it to "upper class Big Mac sauce," while others found the burgers needed more seasoning.
- Ease of prep: Quick and easy to make, though some found shaping the patties challenging and wished for more guidance.
- Suggestions: Consider using sliced cheese instead of grated for better melting, and add extra spices to boost the burger's flavor.
- Portions: Several reviewers mentioned the burgers were surprisingly large and filling, though some wanted more potatoes.
- Wedges: The chicken salt seasoning was a hit, but some found the potatoes needed longer cooking time or more flavoring.
