Cajun Beef & White Cheddar Bacon Burgers

🥘 Ingredients

• Cajun Spice Blend
  4 tbsp
• Dijon mustard
  4 tsp
• bacon
  8 oz
• black pepper
  1 tsp
• brioche buns
  4 unit
• cooking oil
  5 tsp
• ground beef
  20 oz
• hot sauce
  2 tsp
• ketchup
  2 unit
• mayonnaise
  1/2 c
• onion
  2 unit
• potatoes
  2 lb
• salt
  1 tsp
• sliced dill pickle
  2 unit
• spicy horseradish paste
  2 tsp
• sugar
  2 tsp
• white cheddar cheese
  1 c

🍳 Cookware

• baking sheet
• medium pan
• small bowl
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion . Finely dice sliced dill pickle until you have 1 TBSP (2 TBSP for 4 servings); reserve remaining slices for serving. bacon (reserve for serving).

   potatoes: 2 lb, onion: 2 unit, sliced dill pickle: 2 unit, bacon: 8 oz
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil , half the Cajun Spice Blend (you'll use the rest later), salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 25 minutes .

   cooking oil: 5 tsp, Cajun Spice Blend: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, ⏱️ 10 minutes . Add sugar (1 tsp for 2 servings) and a splash of water; cook until onion is caramelized and jammy, ⏱️ 3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl . Wipe out pan.

   sugar: 2 tsp
4. 

   4

   While onion cooks, in a second small bowl, combine Dijon mustard , mayonnaise , ketchup , hot sauce , diced pickle, half the spicy horseradish paste (use less if you're heat-sensitive), and 1 tsp of the Cajun Spice Blend (all the horseradish paste and 2 tsp Cajun Spice Blend for 4 servings). Season with salt and pepper. In a medium bowl , combine ground beef and remaining Cajun Spice Blend. Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun; season all over with salt and pepper.

   Dijon mustard: 4 tsp, mayonnaise: 1/2 c, ketchup: 2 unit, hot sauce: 2 tsp, spicy horseradish paste: 2 tsp, ground beef: 20 oz
5. 

   5

   Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties and cook until browned and cooked through, ⏱️ 5 minutes per side. In the last 1-2 minutes of cooking, top patties with white cheddar cheese ; cover pan to melt cheese. Remove from heat. TIP: If your pan doesn't have a lid, cover with foil. Meanwhile, halve and toast brioche buns until golden.

   white cheddar cheese: 1 c, brioche buns: 4 unit
6. 

   6

   Fill buns with patties, caramelized onion, and as much spicy rémoulade as you like. Divide burgers and potato wedges between plates. Serve with remaining pickle slices and any remaining rémoulade on the side for dipping.