BBQ Cheddar Pork Burgers
with Chipotle Aioli & Potato Wedges
These bodacious burgers are positively layered with flavor. Fry-spiced and onion-studded pork burgers are topped with melty cheddar and a tangle of BBQ-spiked onion, then tucked into toasty buns. A slick of chipotle aioli holds it all together, giving you the perfect, flavor-packed bite. With a heap of crispy oven fries on the side, we hope you’re prepared for total taste bud takeover.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
12 ounce
Yukon Gold Potatoes
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
1 teaspoon
Chipotle Powder
4 tablespoon
BBQ Sauce
1 tablespoon
Fry Seasoning
10 ounce
Ground Pork
½ cup
Cheddar Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Cut potatoes into ½-inch-thick wedges. Halve buns. • In a small bowl, combine mayonnaise with chipotle powder to taste (start with a pinch, then taste and add more from there if desired). Season with salt and pepper; set aside.
• Melt 1 TBSP butter in a large pan over medium heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 10-15 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. • Stir in half the BBQ sauce (you’ll use the rest later); cook until sauce is warmed through, 1-2 minutes more. • Turn off heat; transfer to a medium bowl. Wash out pan.
• While onion cooks, toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, in a large bowl, combine pork*, minced onion, remaining Fry Seasoning, salt (we used ½ tsp), and pepper. (For 4 servings, use 1 tsp salt.) • Form into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts. Remove from pan and set aside. • While patties cook, toast buns until golden.
• Spread bottom buns with remaining BBQ sauce. Spread top buns with chipotle aioli. Fill buns with patties and caramelized onion. • Divide burgers between plates and serve with potato wedges on the side.
