Juicy Beef Burgers with Smoky Chipotle Sauce and Garlic Potato Rounds

Bring the cozy pub experience home with these hearty beef burgers. Juicy patties are topped with melted Gouda cheese, sweet griddled onions and tangy pickles, all slathered with a smoky chipotle sauce. The garlicky roasted potato rounds are the perfect crispy side.

This recipe is all about big flavors and simple techniques. The chipotle sauce adds a kick, while the griddled onions bring sweetness and texture. Serve with extra sauce and pickle spears for a complete meal that’s sure to satisfy.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry potatoes. Slice into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
2. Meanwhile, peel onion and cut into two ¼-inch-thick rounds (keep layers intact). Halve buns. Thinly slice half the pickle into rounds; cut remaining half into spears.
3. In a small bowl, combine mayonnaise, sour cream, remaining garlic powder and chipotle powder to taste. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds and cook until tender and browned at edges, 2-4 minutes per side. Season with salt and pepper. Transfer to a plate.
5. Form beef into two patties, each slightly wider than a bun. Season generously with salt and pepper. In the same pan, heat a drizzle of oil over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with a slice of Gouda; cover pan until cheese melts, 1-2 minutes.
6. While patties cook, toast buns until golden. Spread a layer of chipotle sauce on each bun half. Assemble burgers: place patty on bottom bun, top with sliced pickles and griddled onion. Close with top bun. Serve with roasted potato rounds, remaining sauce and pickle spears on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

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

How do I make the chipotle sauce less spicy?

Start with a small pinch of chipotle powder and taste before adding more. You can also omit it for a milder sauce.

Can I prepare the potato rounds ahead of time?

Yes, you can roast them up to an hour ahead and reheat in the oven at 350°F for a few minutes before serving.