Siracha Lime Cheeseburgers
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INGREDIENTS
- 24 ounce Yukon Gold Potatoes
- 1 unit Red Onion
- 2 unit Lime
- 2 unit Roma Tomato
- 2 tablespoon Fry Seasoning
- 8 tablespoon Sour Cream
- 2 teaspoon Sriracha
- 20 ounce Ground Beef
- 4 slice Cheddar Cheese
- 4 potato buns
INSTRUCTIONS
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into ½-inch thick wedges. Halve and peel onion. Thinly slice one half; grate remaining half until you have 2 TBSP (save the rest for another use). Zest ½ tsp zest from limes, then cut each into quarters. Slice tomatoes into thin rounds.
Toss potatoes on a baking sheet with a large drizzle of olive oil, half the fry seasoning (we’ll use the rest later), and a few big pinches of salt and pepper. Roast in oven until browned and tender, about 25 minutes, tossing halfway through.
Meanwhile, in a small bowl, toss together sliced onion, juice from all but one lime quarter, ¼ tsp sugar, and a pinch of salt and pepper. Set aside to pickle, tossing occasionally. In another small bowl, stir together sour cream, lime zest, ½ tsp sugar, juice from remaining lime quarter, and 1 tsp water. Add sriracha to taste. Season with salt.
In a large bowl, mix beef, grated onion, and remaining fry seasoning. Using your hands, gently shape mixture into four evenly sized patties, each slightly wider than the buns. Season with plenty of salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat (we used nonstick). Add patties and cook 4 minutes on one side, then flip and top with cheddar. Cook until browned on second side and desired doneness is reached, 3-5 minutes more.
Drain liquid from pickled onion. Halve buns. (TIP: Toast buns if desired.) Spread as much crema as you like onto bottom halves. Fill buns with patties, tomato, and onion. Divide burgers and potatoes between plates. Serve with any remaining crema for dipping.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1344g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1861 | ||
| Calories from Fat: 865 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 96.1g | 128 % | |
| Saturated Fat 39.9g | 199 % | |
| Monounsaturated Fat 40.2g | ||
| Polyunsanturated Fat 3.1g | ||
| Cholesterol 419.2mg | 129 % | |
| Sodium 452.9mg | 16 % | |
| Potassium 4704.7mg | 124 % | |
| Total Carbohydrate 122.9g | 36 % | |
| Dietary Fiber 15g | 60 % | |
| Sugars, other 107.9g | ||
| Protein 121.8g | 174 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1861
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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