Gouda Mushroom Burgers with Crispy Potato Wedges and Garlic Aioli

These gouda mushroom burgers are a savory delight, featuring juicy beef patties topped with nutty melted gouda, buttery sautéed mushrooms and onions and a dollop of garlic aioli. Tucked into toasted potato buns, they’re the ultimate comfort food. On the side, crispy potato wedges are perfect for dunking in extra garlic aioli.

This recipe is all about big, bold flavors and satisfying textures. The umami-rich mushrooms complement the creamy gouda, while the garlic aioli adds a tangy kick. Whether you’re cooking for a weeknight dinner or a casual gathering, these burgers are sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon (2 tablespoons for 4 servings). Halve buns.
2. Toss potatoes on a baking sheet with a large drizzle of oil; season generously with salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, ¼ teaspoon garlic powder (use ½ teaspoon for 4 servings) and pepper to taste. Set aside.
3. Heat 1 tablespoon butter and a drizzle of olive oil in a large nonstick pan over medium-high heat. Add mushrooms, sliced onion, salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 7-8 minutes. If browning too quickly, adjust heat and add a splash of water. Season with salt and pepper, then transfer to a medium bowl.
4. In a second medium bowl, combine ground beef, minced onion, remaining garlic powder, ¾ teaspoon salt (1½ teaspoons for 4 servings) and pepper. Form into two patties (four for 4 servings), each slightly wider than a bun.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with mushroom mixture and gouda; cover pan to melt cheese. If no lid, use foil. For grilling: heat a well-oiled grill or grill pan over medium-high heat; cook patties 3-5 minutes per side; in last 1-2 minutes, top with gouda and cover to melt; add mushroom mixture when assembling.
6. Toast buns until golden. Spread buns with garlic aioli. Fill buns with patties. Divide burgers and potato wedges between plates. Serve with remaining aioli for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute gouda with provolone, mozzarella or Swiss cheese for a different flavor.

How do I make the garlic aioli ahead of time?

The garlic aioli can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Can I grill the burgers instead of pan-frying?

Absolutely! Follow the grilling alternative in step 5 for delicious grilled burgers.