Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

There’s nothing quite like a perfectly cooked cheeseburger. But why settle for ordinary when you can have extraordinary? These smoky gouda burgers take things up a notch with nutty melted gouda, a sweet and tangy tomato onion jam and a creamy smoky special sauce. Served alongside crispy oven-baked potato wedges, this meal is a surefire crowd-pleaser.

Whether you’re firing up the grill or cooking indoors, these burgers come together quickly with simple ingredients. The combination of flavors and textures-from the juicy patty to the caramelized jam and the crunchy wedges-will have everyone asking for seconds. Get ready for your new favorite burger night!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss with a drizzle of oil, half the smoked paprika, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes bake, prepare the tomato onion jam. Finely dice the onion and tomato. In a small saucepan over medium heat, add a splash of oil and cook the onion until soft, about 5 minutes. Add the tomato, chicken stock concentrate and a pinch of salt. Cook, stirring occasionally, until thickened, about 10 minutes. Set aside.
3. Make the special sauce: In a small bowl, combine the mayonnaise, sour cream and remaining smoked paprika. Season with salt and pepper to taste. Set aside.
4. Form the ground beef into two patties, about 1/2-inch thick. Season generously with salt and pepper. Heat a grill or skillet over medium-high heat and cook the patties for 3-4 minutes per side for medium or to your desired doneness. During the last minute, top each patty with a slice of gouda cheese and cover to melt.
5. Toast the potato buns in the oven or on the grill until lightly golden.
6. Assemble the burgers: Spread a generous amount of special sauce on the bottom bun. Add the gouda-topped patty, then spoon the tomato onion jam over the cheese. Close with the top bun.
7. Serve the burgers with the crispy potato wedges on the side. Enjoy!

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with provolone, cheddar or Swiss for a different flavor profile.

Can I make the potato wedges in an air fryer?

Absolutely! Cook at 400°F for 15-18 minutes, shaking halfway through, until crispy.

How do I store leftovers?

Store the burger components separately in airtight containers in the refrigerator for up to 2 days. Reheat the patty and wedges in the oven or air fryer.