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Classic Cheeseburger with Grilled Potato Wedges

Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4

Transform humble hamburgers into cookout stars with the help of our flavor boosters, including our burger starter and burger bomb sauce. Grilled potato wedges seasoned with a medley of spices complete the meal. To ensure even cooking, purchase potatoes of equal size. This method also works well with sweet potato wedges.


For the grilled potato wedges:

  • 2 tsp. kosher salt
  • 1 tsp. sweet paprika
  • 1/4 tsp. roasted garlic powder
  • 1/4 tsp. toasted onion powder
  • 1/8 tsp. freshly ground black pepper
  • Pinch of cayenne pepper
  • 3 russet potatoes, each 12 to 14 oz. (375 to 440 g), cut
      lengthwise into 8 wedges
  • 1 Tbs. olive oil

For the cheeseburgers:

  • 2 lb. (1 kg) ultimate burger blend or ground beef
  • 1/4 cup (2 fl. oz./60 ml) plus 4 tsp. caramelized onion burger
  • 4 hamburger buns, split
  • 1 Tbs. unsalted butter, melted
  • Olive oil for cooking
  • 4 slices cheddar cheese, each about 1 oz. (30 g)
  • Lettuce leaves, sliced dill pickles and sliced tomatoes for
  • Burger bomb sauce for serving


To make the potato wedges, prepare a grill for indirect grilling over high heat. Place a steel grill griddle over direct heat, cover the grill and preheat for 10 minutes.

In a small bowl, stir together the salt, paprika, garlic powder, onion powder, black pepper and cayenne. In a large bowl, toss the potatoes with the olive oil and sprinkle with the spice blend.

Transfer the potatoes, skin side down, to the preheated griddle and move the griddle over indirect heat. Cover the grill and cook the potatoes until tender and golden, about 25 minutes, shaking the griddle halfway through cooking; maintain the internal grill temperature at about 450°F (230°C). Transfer the potatoes to a sheet of aluminum foil and enclose in the foil. Place near the back of the grill to keep warm.

To make the cheeseburgers, adjust the grill for direct-heat grilling over medium-high heat. Wipe out the griddle with paper towels. Place the griddle over direct heat, cover the grill and preheat for 10 minutes.

Put the burger blend in a bowl and mix in the burger starter until well combined. Divide the meat into four 8-oz. portions and shape each into a patty.

Brush the cut sides of the buns with the butter. Place the buns, cut side down, on the griddle and cook until toasted and lightly browned, about 20 seconds. Transfer to a baking sheet and cover loosely with foil.

Drizzle a little olive oil on the griddle. Place the burgers on the griddle and cook, turning once, about 5 minutes per side. Place a slice of cheese on top of each burger during the last 2 minutes of cooking.

Place the burgers on the bottom buns and top with lettuce, pickles and tomatoes. Drizzle with burger bomb sauce and cover with the top half of the buns. Serve immediately. Serves 4.

Williams-Sonoma Kitchen