Cheesy Pub Burgers
with Griddled Onion, Chipotle Sauce, & Potato Rounds
We’ve officially broken pub burgers out of their dimly-lit all-wood setting and transported them right into your very own kitchen! Our ode to the gloriously-messy burger boasts all-beef patties, griddled onion rounds, sliced pickles, and a creamy chipotle sauce. Yep, the HelloFresh version is all that and a bag of chips—but better, because we’re serving it with garlicky roasted potato rounds. The only question left: what’s pouring?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
12
Yukon Gold Potatoes
1
Garlic Powder
1
Onion
1
Dill Pickle
2
Mayonnaise
(Contains Egg, Mustard)
2
Sour Cream
(Contains Milk)
1
Chipotle Powder
10
Ground Beef
2
Gouda Cheese
(Contains Milk)
Not included in your delivery
2
Brioche Buns
(Contains Milk, Cereals containing gluten, Egg)
4
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
Meanwhile, peel and cut onion into two ¼-inch-thick rounds (four rounds for 4 servings), keeping layers intact. Halve buns. Thinly slice half the pickle into rounds; cut remaining half into spears.
In a small bowl, combine mayonnaise, sour cream, remaining garlic powder, and chipotle powder to taste. (Start with a pinch, then taste and add more chipotle powder from there if desired.) Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until tender and browned at the edges, 2-4 minutes per side. Season with salt and pepper. Transfer to a plate.
Meanwhile, form beef into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. When 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 gouda; cover pan until cheese melts, 1-2 minutes.
While patties cook, toast buns until golden brown; spread with a layer of sauce. Fill buns with patties, sliced pickle, and griddled onion. Serve with potatoes, remaining sauce, and pickle spears on the side.
