Smoky Beef Cheeseburger

Smoky Beef Cheeseburger

with Spiced Potato Wedges, Caramelized Onion and BBQ Mayo

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This classic burger becomes next-level-delicious with the addition of smoky flavours both on the potato wedges, and in the creamy BBQ mayo! The addition of caramelized onions will earn this recipe its rightful place among the family favourites.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

460 g

Russet Potato

250 g

Ground Beef

¼ cup

BBQ Sauce

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Smoked Paprika-Garlic Blend

113 g

Red Onion, sliced

¼ cup

Cheddar Cheese, shredded


56 g

Baby Spinach

4 tbsp


(ContainsSulphites/Sulfite, Mustard/Moutarde, Egg/Oeuf)

2 unit

Artisan Bun


1 tbsp

Balsamic Vinegar


Not included in your delivery

1 tsp


2 tbsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4812 kJ
Calories1150 kcal
Fat60 g
Saturated Fat15 g
Carbohydrate109 g
Sugar22 g
Dietary Fiber7 g
Protein42 g
Cholesterol110 mg
Sodium1560 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Sprinkle with half the smoked paprika-garlic blend. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the top and middle of the oven, rotating sheets halfway through cooking)


While potatoes roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add 1 tsp sugar (dbl for 4ppl) and season with salt. Cook, stirring occasionally, until dark golden-brown, 6-8 min. Remove pan from heat then stir in vinegar until coated, 1 min. Transfer onions to a plate. Set aside. Carefully rinse and wipe pan clean.


Combine beef, remaining smoked paprika-garlic blend and 1/4 tsp salt (dbl for 4ppl) in a medium bowl. Season with pepper. Form mixture into two 4-inch wide burger patties (four patties for 4ppl). Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then patties. Pan-fry, until cooked through, 4-5 min per side.** Remove pan from heat then transfer patties to one side of another baking sheet. Sprinkle patties with cheese. Set aside.


While patties cook, stir together mayo and BBQ sauce in a small bowl. Season with pepper.


Cut each bun in half, then arrange on other side of baking sheet with patties, cut side-up. Toast in the top of the oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)


Spread half the BBQ mayo onto top buns. Divide caramelized onions between bottom buns, then top with spinach and patties. Finish with top buns. Divide burgers and spiced potato wedges between plates. Serve remaining BBQ mayo on the side, for dipping.