with Caramelized Onion, Chipotle Aioli & Potato Wedges
In Step 4, use your largest pan and spatula to press patties as thin as possible for ultra-crispy edges. If preparing a larger batch, cook in batches or use larger cookware as needed.
with Caramelized Onion, Chipotle Aioli & Potato Wedges
In Step 4, use your largest pan and spatula to press patties as thin as possible for ultra-crispy edges. If preparing a larger batch, cook in batches or use larger cookware as needed.
Preheat oven to 450 degrees. Adjust racks to middle and bottom positions.
Wash and dry all potatoes (12 oz for 2 servings, 24 oz for 4 servings) and onion (1 for 2 servings, 2 for 4 servings).
Cut potatoes into ½-inch-thick wedges.
Halve, peel, and thinly slice onion. Peel and finely chop garlic until you have ¼ tsp (or ½ tsp for 4 servings).
Get out 2 baking sheets, a large pan, and 2 small bowls. Measure 2 TBSP mayonnaise (4 TBSP for 4 servings), 1 tsp chipotle powder (or to taste), 1 TBSP butter (2 TBSP for 4 servings), and 1 tsp sugar (2 tsp for 4 servings). Get ground beef (10 oz or 20 oz), potato buns (2 or 4), bacon (4 oz or 8 oz), kosher salt, black pepper, cooking oil, and any optional ketchup.
Preheat oven to 450 degrees. Wash and dry produce. Cut 12 oz of potatoes (24 oz for 4 servings) into ½-inch-thick wedges. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until golden and crispy, 20-25 minutes.
Arrange 4 oz of bacon (8 oz for 4 servings) in a single layer on a separate baking sheet. Roast on bottom rack of the oven until bacon is crispy, 12-17 minutes. Transfer bacon to a paper-towel-lined plate.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add 1 onion (2 onions for 4 servings), halved, peeled, and thinly sliced, and season with salt and pepper. Cook, stirring, until softened and lightly browned, 8-10 minutes. (If onion begins to brown too quickly, stir in a splash of water.) Add ¼ cup water (⅓ cup for 4 servings) and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until onion is caramelized and jammy, 2-3 minutes more. Turn off heat; transfer onion to a small bowl. Wash out pan.
While onion cooks, in a small bowl, combine ¼ tsp finely chopped garlic (½ tsp for 4 servings), 2 TBSP mayonnaise (4 TBSP for 4), and a pinch of chipotle powder (taste and add more if you like). Season with salt and pepper. Form 10 oz of ground beef (20 oz for 4 servings) into two equal-size balls (four balls for 4); season all over with salt and pepper.
Heat a drizzle of oil in the same pan over medium-high heat. When pan is very hot, add beef balls. Firmly flatten each ball with a spatula to create very thin patties. Cook to desired doneness, 3-4 minutes per side. Transfer patties to a plate; carefully pour out grease from pan.
Halve 2 potato buns (4 for 4 servings). Melt 1 TBSP butter (2 TBSP for 4) in the pan used for patties over medium-high heat. Add buns, cut sides down; cook until golden brown and toasted, 1-2 minutes.
Divide toasted buns between plates; fill with patties, caramelized onion, and chipotle aioli. Top burgers with bacon. Serve burgers with potato wedges and, if desired, ketchup on the side for dipping.