Firehouse Cheeseburgers
with Fried Onions, Garlic Potato Wedges & Creamy Ranch Sauce
If you love hot sauce with every meal, these burgers are for you. We blend ground beef patties with both tangy hot sauce AND Frank’s seasoning for layers of spicy, zesty flavor, then top them with Monterey Jack for the melt-factor. They’re sandwiched between toasted potato buns and topped with crispy fried onions and a generous swipe of creamy ranch for cooling contrast. After all, how does that old saying go—“hot sauce and spice makes everything nice”? That sounds right to us.
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
12 ounce
Yukon Gold Potatoes
1 teaspoon
Garlic Powder
2 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains Eggs, Milk)
¼ ounce
Frank's Seasoning Blend
1 unit
Frank's Hot Sauce
10 ounce
Ground Beef
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), and a big pinch of salt and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• While potatoes roast, in a small bowl, combine sour cream, ranch dressing, and remaining garlic powder; season with salt and pepper. TIP: If you like things spicy, add a dash of the hot sauce—just be sure to save some for forming your patties!
• In a large bowl, combine beef*, Frank’s Seasoning, a dash of Frank’s hot sauce, and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a large drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.
• While patties cook, halve and toast buns. Spread cut sides with creamy ranch sauce, then fill with patties and crispy fried onions. • Divide burgers between plates and serve with potato wedges on the side.
