2 servings
Ingredients
- 12 oz. Yukon Gold potatoes
- 2 cloves garlic
- 1 red onion
- 5 teaspoon balsamic vinegar
- 2 tablespoon mayonnaise
- salt
- black pepper
- 1 teaspoon paprika
- 10 oz. ground beef
- 1/2 cup Monterey Jack cheese
- 2 potato buns
- 2 tablespoons ketchup
Directions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2 inch thick wedges. Mince or grate 1 clove garlic. Halve, peel, and thinly slice onion.
Toss potatoes on a baking sheet with a drizzle of oil, salt, pepper and paprika. Roast on top rack until browned and crispy, 20-25 minutes (or cook in air fryer).
Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in vinegar and 1 teaspoon sugar. Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat. Transfer to a small bowl. Wash out pan.
In a second small bowl, combine mayonnaise and a pinch of minced garlic. Season with salt and pepper.
Shape beef into two equal-sized patties; season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.
Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill with patties and as much onion jam as you like. Serve with potatoes on the side.
Recipe originally found on Hello Fresh.
I served this with a side salad. There will most likely be extra sauce, which I used for dipping sauce for my potatoes.
Nicole Flips for Food 