Caramelized Onion Burgers with Dijon Aioli & Potato Wedges

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Peel and finely chop garlic. Halve buns.

Step 2

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and crispy, 20-25 minutes. Transfer to a plate. Meanwhile, form beef into two ½-inch-thick patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Add 1 tsp sugar and ¼ cup water (2 tsp sugar and ⅓ cup water for 4 servings). Cook, stirring, until caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wipe out pan.

Step 4

While onion caramelizes, in a second small bowl, combine mustard, 2 TBSP mayonnaise (4 TBSP for 4 servings), and a pinch of garlic. Season with salt and pepper; stir until very smooth. (Use a whisk here if you've got one!)

Step 5

Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.

Step 6

While patties cook, place 1 TBSP butter (2 TBSP for 4 servings) in a third small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns. Place buns, cut sides up, on sheet used for potatoes. Toast in oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with patties, caramelized onion, and Dijon aioli. Serve burgers with potato wedges on the side. Ground Beef is fully cooked when internal temperature reaches 160°.