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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein15% · 47g
Carbs23% · 75g
Fat62% · 89g
4g
Fiber
1620mg
Sodium
3.5g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,474 meals
Protein density
3.5g /100cal
Leaner than 13% of meals
vs Pork average
39% heavier
This1330
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Spicy Horseradish Paste
Fry Seasoning
Potatoes
Onion
Ground Beef
Garlic
Mayonnaise
Potato Buns
Swiss Cheese
Bacon
Sugar
Black Pepper
Salt
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel garlic and place in the center of a small piece of foil; drizzle with oil and season with salt. Cinch into a packet. Halve, peel, and thinly slice onion.Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan.
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.
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 onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.Turn off heat; transfer to a medium bowl. Wipe out pan.Use pan used for bacon here.
4
While onion cooks, in a large bowl, combine beef*, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.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 pan to melt cheese.
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 horseradish paste to taste. (TIP: Start with half the horseradish paste, then taste and add more from there if you like.) Season with salt and pepper.Halve and toast buns.
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 and potato wedges between plates. Serve any remaining aioli on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.Top patties with bacon along with caramelized onion.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel garlic and place in the center of a small piece of foil; drizzle with oil and season with salt. Cinch into a packet. Halve, peel, and thinly slice onion.Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan.
2
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.
3
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 onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.Turn off heat; transfer to a medium bowl. Wipe out pan.Use pan used for bacon here.
4
Step 4
While onion cooks, in a large bowl, combine beef*, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.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 pan to melt cheese.
5
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 horseradish paste to taste. (TIP: Start with half the horseradish paste, then taste and add more from there if you like.) Season with salt and pepper.Halve and toast buns.
6
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 and potato wedges between plates. Serve any remaining aioli on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.Top patties with bacon along with caramelized onion.
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