Caramelized Onion Swiss Burger with Roasted Garlic Horseradish Aioli and Potato Wedges

Take your burger night to the next level with these irresistible caramelized onion Swiss burgers. Savory beef patties are seared until perfectly browned, then topped with gooey Swiss cheese and buttery caramelized onions. Tucked into toasted potato buns and slathered with a creamy roasted garlic horseradish aioli, every bite is packed with flavor.

On the side, crispy potato wedges seasoned with a special fry seasoning make the perfect accompaniment. The aioli doubles as a fantastic dip for the wedges, so be sure to make extra. This recipe is a complete meal that will impress family and friends alike.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView 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. Peel garlic and place in center of a small piece of foil; drizzle with oil and season with salt. Cinch into a packet. Halve, peel and thinly slice onion.
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 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.
4. While onion cooks, in a large bowl, combine beef, remaining Fry Seasoning, salt (we used ¾ tsp) and pepper. Form into two patties, 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. Ground beef is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I know when the beef patties are cooked?

The patties are fully cooked when the internal temperature reaches 160°F. Cook for 3-5 minutes per side for medium doneness.

Can I make the aioli ahead of time?

Absolutely! The roasted garlic horseradish aioli can be prepared up to 2 days in advance and stored in the refrigerator.