Gouda Bacon Jam Burgers with Crispy Onions and Potato Wedges

These loaded beef burgers are the ultimate indulgence, featuring juicy patties seasoned with a signature fry spice blend, topped with melty Gouda cheese and finished with a generous smear of sweet-savory bacon jam. Crispy fried onions add a delightful crunch that takes every bite over the top.

Golden potato wedges roasted with the same fry seasoning and a tangy Dijon mayo complete the plate, making this a satisfying meal that’s perfect for a special dinner or a weekend cookout.

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Ingredients

2 unit Bacon JamView ingredient guideLike ingredientDislike ingredient

0.5 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim the root end from the lettuce and separate leaves; set larger leaves aside for another use and finely slice the remaining leaves crosswise to get about ½ cup shredded lettuce (1 cup for 4 servings).
2. On a baking sheet, toss potato wedges with a generous drizzle of oil, half the Fry Seasoning (reserve the rest), salt and pepper. Roast until golden and tender, 20-25 minutes.
3. While potatoes roast, in a small bowl, whisk together Dijon mustard, mayonnaise and a pinch of salt and pepper to make the sauce.
4. In a medium bowl, combine ground beef with the remaining Fry Seasoning. Form into two patties (four for 4 servings), each slightly wider than the buns. Season both sides with salt and pepper.
5. Heat a drizzle of oil in a large skillet over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with a slice of Gouda and cover the pan to melt the cheese. Meanwhile, halve the brioche buns and toast until golden.
6. Spread the top buns with bacon jam. Assemble burgers: bottom bun, shredded lettuce, patty with melted Gouda, crispy fried onions and top bun. Serve burgers alongside potato wedges with the Dijon mayo 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.

How do I store leftovers?

Store cooked patties and wedges separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispness.

Can I make the patties ahead of time?

Absolutely. Form the patties and refrigerate them covered for up to 24 hours. Cook as directed when ready.