The Boss Burger
with Homemade Onion Rings, Bacon & Lemony Mixed Greens
What’s better than onion rings and a burger? Onion rings—that you made from scratch—ON a burger! Yep, everyone’s favorite side has never been easier to make at home thanks to a quick dip in tempura batter. (Seriously, is there anything better than that first bite into crispy, crunchy, oniony goodness?) The homemade rings are piled on top of pepper jack-smothered beef patties along with bacon, pickles, and special sauce. There’s even a side of bright, lemony mixed greens...for balance. Who’s the boss?? (You da boss.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Dill Pickle
1 unit
Lemon
4 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Ketchup
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
10 ounce
Ground Beef
4 ounce
Bacon
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 tablespoon
Fry Seasoning
½ cup
Pepper Jack Cheese
(Contains Milk)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Olive Oil
1 teaspoon
Sugar
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and slice onion into ½-inch-thick rounds; separate into rings. (TIP: It’s okay if the rings break apart!) Thinly slice pickle into rounds. Halve lemon. In a small bowl, combine sour cream, ketchup, mustard, half the garlic powder (use all for 4 servings), and 1 tsp sugar (2 tsp for 4). Halve and toast buns.
Arrange bacon on a baking sheet. Roast on middle rack until crispy, 10-15 minutes. (TIP: Check your bacon periodically— thicker pieces may take a bit longer while thinner pieces will cook faster.) While bacon cooks, form beef into two equalsized patties (four patties for 4 servings). Season generously with salt and pepper.
Meanwhile, in a large bowl, whisk together tempura mix, ½ tsp salt (1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4) until smooth. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batterlike consistency.) Toss onion rings with Fry Seasoning; shake off excess. Stir into batter until fully coated; set aside. Heat a ⅓-inch layer of oil in a large, heavybottomed pan over medium-high heat.
Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, carefully add coated onion rings in a single layer. (TIP: Place smaller rings inside larger ones to fit more in the pan per batch.) Fry, flipping once, until golden brown, 2-3 minutes per side. Transfer to a paper-towel-lined plate. TIP: If onion rings cool, add to a baking sheet; reheat in oven until ready to serve.
Heat a drizzle of oil in a second large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with pepper jack; cover pan to melt cheese.
In a second large bowl, toss mixed greens with a drizzle of olive oil and lemon juice to taste; season with salt and pepper. Spread top buns with a layer of special sauce. Fill buns with patties, bacon, sliced pickle, and one or two onion rings. Serve with salad and remaining onion rings and special sauce on the side.
