Gouda Cheese Burgers with Tomato Onion Jam and Potato Wedges

These gouda cheeseburgers take the classic to the next level. A perfectly seasoned beef patty gets topped with nutty, melted gouda and sandwiched between soft toasted buns. The real star is the homemade tomato onion jam-sweet, tangy and packed with smoky paprika-plus a creamy special sauce that ties it all together.

On the side, crispy oven-baked potato wedges seasoned simply with salt and pepper. This is the kind of burger that feels like a treat, but comes together easily in your own kitchen.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Dice tomato.
2. In a small bowl, combine mayonnaise, sour cream and a pinch of paprika (you’ll use the rest later). Season with salt and pepper; set aside.
3. Toss potatoes on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 8-10 minutes. Add tomato, stock concentrate, remaining paprika, 1 tsp sugar and 2 TBSP water. Cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl; wash out pan.
5. While onion cooks, form beef into two patties, each slightly wider than a burger bun. Season all over with salt and pepper.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with gouda; cover pan until cheese melts.
7. Meanwhile, halve buns. Toast until golden brown. Spread bottom buns with a bit of sauce. Fill buns with patties and tomato onion jam. Divide burgers between plates. Serve with potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with provolone, mozzarella or your favorite melting cheese.

Can I make the tomato onion jam ahead of time?

Absolutely. The jam can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

How do I cook the patties to medium-rare?

Cook patties for about 3 minutes per side for medium-rare or 4-5 minutes per side for medium. Use a meat thermometer to check internal temperature: 130-135°F for medium-rare.