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Cheeseburgers and Fried Onions
Very High Fibre
Family Friendly
Quick
Cheeseburgers and Fried Onions

with Sweet Potato Wedges and BBQ-Mayo Sauce

8 min
Difficulty: 2/3

Ingredients: Sweet potato • Ground beef • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Red onion • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).

Allergens

Barley
Oats
Rye
Triticale
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Small Bowl
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl

Tags

Very High Fibre
Family Friendly
Regional-specialty
Quick
Handhelds
Ingredients
Ground Beef

Ground Beef

250 g

Artisan Bun

Artisan Bun

2 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

BBQ Sauce

BBQ Sauce

4 tbsp

Spring Mix

Spring Mix

28 g

Sweet Potato

Sweet Potato

2 unit(s)

Mayonnaise

Mayonnaise

4 tbsp

Red Onion

Red Onion

0.5 unit(s)

Italian Breadcrumbs

Italian Breadcrumbs

2 tbsp

Southwest Spice Blend

Southwest Spice Blend

6 g

Salt*

Salt*

0.375 tsp

Pepper*

Pepper*

0.125 tsp

Oil*

Oil*

1.5 tbsp

Preparation
1
Roast sweet potato wedges
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Cut sweet potatoes into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) 
  • Season with 1/2 tbsp (1 tbsp) Southwest Spice Blend, salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 18-22 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
2
Prep and cook onions
  • Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices. 
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions.
  • Cook for 4-6 min, stirring occasionally, until golden. Season with salt. 
  • Transfer onions to a small bowl and set aside.
3
Make patties
  • Meanwhile, to a medium bowl, add beef, breadcrumbs, remaining Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
  • Form mixture into 2 (4) 4-inch-wide patties. 
4
Cook patties
  • Heat the same pan (from step 2) over medium-high.
  • When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry one side for 4-5 min, until golden.
  • Flip patties, then top with cheese. Cover and cook for 4-5 min, until cheese is melted and patties are cooked through.** Remove from heat.
5
Toast buns
  • Meanwhile, halve buns.
  • On an unlined baking sheet, arrange buns, cut-side up. 
  • Bake in the bottom of the oven for 4-6 min, until browned. (TIP: Keep an eye on buns so they don't burn!)
6
Finish and serve
  • Meanwhile, in another small bowl, combine BBQ sauce and mayo. Season with salt and pepper. 
  • Spread half the BBQ-mayo sauce on bottom buns.
  • Stack onions, patties and spring mix on bottom buns. Close with top buns.
  • Divide cheeseburgers and sweet potato wedges between plates.
  • Serve remaining BBQ-mayo sauce on the side for dipping.
Nutrition per serving

1150

kcal

Calories

66

g

Fat

20

g

Saturated Fat

95

g

Carbohydrate

26

g

Sugar

10

g

Dietary Fiber

43

g

Protein

140

mg

Cholesterol

1740

mg

Sodium

1

g

Trans Fat

1200

mg

Potassium

400

mg

Calcium

7.5

mg

Iron

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