Griddled Onion Cheeseburgers With Special Sauce Garlic Potato Wedges Recipes

GRIDDLED ONION CHEESEBURGERS WITH SPECIAL SAUCE & GARLIC POTATO WEDGES

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice onion. Halve buns. Thinly slice tomato into rounds.
• • Toss potatoes on a baking sheet with a drizzle of oil, ¾ tsp garlic powder (1½ tsp for 4 servings), salt, and pepper. (You'll use the rest of the garlic powder in the next step.) • Roast on top rack until browned and crisp, 20-25 minutes.
• • Meanwhile, in a small bowl, combine vinegar, 1 TBSP onion (2 TBSP for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt. • In a separate small bowl, combine ketchup, sour cream, mustard, remaining garlic powder, and 1 tsp sugar (2 tsp for 4).
• • Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion; cook, stirring occasionally, until browned and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate.
• • While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. • Once onion is done, heat a drizzle of oil in same 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 cheddar; cover pan to melt cheese.
• • While cheese melts, toast buns until golden brown. • Stir pickled onion (draining first) into bowl with special sauce. • Fill toasted buns with patties, griddled onion, tomato, and special sauce. Divide burgers between plates; serve with potato wedges and any remaining sauce on the side for dipping.

SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE

Steps:

• Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
• Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
• Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
• Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
• Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
• Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.