White Cheddar Organic Beef Burgers

1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.

2

• Meanwhile, peel and cut onion into ¼-inch-thick rounds, keeping layers intact. Halve buns.

3

• 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. • Turn off heat; transfer to a plate. Wipe out pan. TIP: The onion slices won’t brown well if they’re not in a single layer. Cook in batches if necessary!

4

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. (TIP: Don’t worry if your patties aren’t perfectly round—those irregular edges will turn deliciously crispy!) Season generously with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. (Careful! Oil may splatter.) • In the last 1-2 minutes of cooking, top patties with cheddar and cover pan to melt.

5

• While patties cook, toast buns until golden brown. Spread as much mustard as you like onto cut sides of buns.

6

• Fill buns with griddled onion, patties, and crispy fried onions. • Divide burgers between plates and serve with potato wedges on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.*** ***Pork is fully cooked when internal temperature reaches 145°.***