Gouda Burger with Caramelized Onion and Spicy Horseradish Aioli

These indulgent Gouda-topped beef burgers are loaded with sweet caramelized onions, bringing gastropub flavor to your kitchen. The crispy-edged potato wedges are the perfect side, while the spicy horseradish aioli adds a kick that ties everything together.

This recipe is all about bold flavors and simple techniques. With a few key ingredients, you can create a restaurant-quality meal that’s sure to impress. Let’s get cooking!

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Ingredients

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 8-10 minutes. Add 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 small bowl.
4. While onion cooks, in a second small bowl, combine mayonnaise, half the horseradish paste, half the mustard and ¼ tsp sugar. (Use less horseradish paste if you’re heat-sensitive.)
5. In a medium bowl, combine beef, garlic powder and half the onion powder. Form into two patties, each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan to melt cheese.
6. While patties cook, toast buns until golden brown. Spread bottom buns with as much horseradish aioli as you like. Fill buns with patties and caramelized onion. Divide burgers between plates and serve with potato wedges and any remaining horseradish aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, provolone, Swiss or cheddar would work well as substitutes.

How do I make the potato wedges extra crispy?

Ensure the wedges are in a single layer on the baking sheet and don’t overcrowd them. Roast on the top rack for best results.

Can I prepare the aioli ahead of time?

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