Ingredients for 2 servings:
Prep Time: 5 Mins
Ready In: 30 Mins
- (1) Tablespoon of Butter
- (1) Teaspoon of Sugar
- (4) Teaspoons of Vegetable Oil
- Ketchup- Optional
- Preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inchthick wedges. Halve, peel, and thinly slice onion. Peel and finely chop garlic until you have ¼ tsp (½ tsp for 4 servings). Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until golden and crispy, 20-25 minutes.
2.Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring, until softened and lightly browned, 6-7 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and reduce heat to medium. Cook, stirring, until caramelized, 5-6 minutes more. (If onion begins to burn, stir in a splash of water.) Turn off heat; transfer to a small bowl and set aside.
3.While onion cooks, in a second small bowl, combine mayonnaise, garlic, salt, pepper, and a pinch of chipotle powder (taste and add more if desired). Form beef into two equal-sized balls (four for 4 servings). Season all over with salt and pepper.
4. Heat a drizzle of oil in pan used for onion over medium-high heat. Once pan is very hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. (Don’t worry if patties aren’t perfectly round— those irregular edges will turn deliciously crispy!) Cook to desired doneness, 3-4 minutes per side. Transfer to a plate; drain and discard fat from pan.
5.Halve buns. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add buns cut sides down. Cook until golden brown and toasted, 1-2 minutes.
6. Fill toasted buns with patties, caramelized onion, and chipotle aioli. Serve with potato wedges and, if you’ve got some, ketchup on the side for dipping.