Now my last post I gave you where to get a damn good burger in Manhattan. Now I’m gonna give you a recipe for a damn good burger. The White Cheddar Burger with an Extra Special Sauce is the truth. Before we jump into the meat let’s get into the potatoes. The wedges with the sauce alone is a 10 out of 10. If I had more potatoes for the sauce I could probably fill up on that alone.
Ingredients
- 10 Ounces Ground Beef
- Potatoes
- Potato Buns
- 1 Yellow Onion
- ½ Cup White Cheddar Cheese
- 2 tbsp Mayonnaise
- 2 tbsp Ketchup
- 2 tsp Dijon Mustard
- Old Bay Seasoning
- 4 tsp Cooking Oil
- 1 tsp Sugar
- Salt
- Pepper
Instructions
- Preheat oven to 425 degrees. Cut potatoes into ½-inch-thick wedges. Peel and thinly slice onion.
- On a baking sheet, drizzle the wedges with oil, sprinkle with salt, pepper and Old Bay Seasoning. Roast on top rack for 20-25 minutes until brown and crispy
- On medium high heat, in a medium sized pan, heat up a large drizzle of oil. Add sliced onion and cook, stirring occasionally, until browned and softened for 8-10 minutes. Add 1 tsp sugar and splashes of water until the onions are caramelized for another 2-3 minutes. Season with salt and pepper. Move to a bowl.
- In a separate small bowl, mix together mayonnaise, ketchup, mustard, and Old Bay Seasoning (measure with your heart).
- Season ground beef with salt and pepper then form it into two equal-size balls.
- In the same pan from before, heat a drizzle of oil on medium-high heat. Add the beef and flatten with a spatula (Be Careful: oil may splatter). Cook to desired doneness (anything less than medium well and you’re a heathen), 3-4 minutes per side. During the final 1-2 minutes of cooking, cover patties with cheddar; cover pan to melt cheese. Remove from heat.
Optional but highly recommended toast your buns. Use some of the special sauce on the buns and save some for the wedges. Boom now you have a White Cheddar Burger with Special Sauce and a side of wedges.
Still feel like cooking?
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