Caramelized Onion Swissburgs with Roasted Garlic Horseradish Aioli & Seasoned Potato Wedges

Step 1

• Adjust rack to top position and preheat to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Peel garlic; place in the center of a small piece of foil. Drizzle with oil and season with salt, then cinch into a packet. Halve, peel, and thinly slice onion.

Step 2

• Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Place garlic foil packet on same sheet. • Roast on top rack until potatoes are browned and crispy and garlic is softened, 20-25 minutes for potatoes and 15-20 minutes for garlic.

Step 3

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Stir in 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

Step 4

• While onion cooks, in a large bowl, combine beef*, remaining Fry Seasoning, salt (we used ¾ tsp), and pepper. (For 4 servings, use 1½ tsp salt.) Form into two patties (four patties for 4), each slightly wider than a burger bun. • Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top patties with Swiss cheese; cover until cheese melts.

Step 5

• While patties cook, carefully unwrap foil packet; mash roasted garlic with a fork or finely chop. • In a small bowl, combine mayonnaise, roasted garlic, and wasabi to taste. (TIP: Start with half the wasabi, then taste and add more from there if you like.) Season with salt and pepper. • Halve and toast buns.

Step 6

• Spread bottom buns with as much aioli as you like (save a bit for dipping if desired). Fill buns with patties and caramelized onion. Divide burgers between plates along with potato wedges and any remaining aioli. TIP: If you have ketchup on hand, serve some on the side for dipping.