Smoky Gouda Pork Burgers with Sriracha Caramelized Onions and Crispy Potato Wedges

Get ready for a flavor-packed burger experience that will take your taste buds on a ride. Juicy pork patties are seasoned with smoked paprika, garlic and onion, then topped with nutty melted Gouda and a tangle of sweet-and-spicy sriracha caramelized onions. All piled onto a toasted potato bun slathered with a creamy garlic-lime sauce.

Alongside, crispy oven-baked potato wedges seasoned with paprika make the perfect side. This burger night upgrade is simple enough for a weeknight but impressive enough for company. Let’s fire up the skillet!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the middle. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter the lime. Grate 1 clove of garlic (2 cloves for 4 servings). Halve the buns.
2. Toss the potato wedges on a baking sheet with a drizzle of olive oil, half the smoked paprika and a big pinch of salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 2 tablespoons of butter (3 tablespoons for 4 servings) in a medium pan over medium heat. Add the sliced onion, ¼ teaspoon sugar (½ teaspoon for 4 servings) and a pinch of salt. Cook, stirring, until browned and softened, 10-15 minutes. If the onion starts to burn, lower the heat and add a splash of water. Stir in a squeeze of lime juice and sriracha to taste.
4. While the onion cooks, combine the ground pork, minced onion, half the grated garlic, the remaining smoked paprika, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt in a large bowl. Form into two patties (four for 4 servings), each slightly wider than a burger bun. Heat a drizzle of olive oil in a large pan over medium heat. Add the patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes, top each patty with a slice of Gouda; cover the pan until the cheese melts. Remove from the pan and set aside.
5. Toast the buns until golden. For deeper flavor, toast them in the pan used for the patties over medium heat. Meanwhile, in a small bowl, combine the mayonnaise, sour cream, a squeeze of lime juice, lime zest to taste and a pinch of the remaining grated garlic. Season with salt and pepper.
6. Spread the sauce onto the bottom buns, then fill with the patties and sriracha caramelized onions. Divide the burgers and potato wedges between plates. Serve with any remaining sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. Keep in mind that the patties may be leaner, so add a tablespoon of oil to the meat mixture to keep them moist.

What can I use instead of potato buns?

Any soft burger bun or brioche bun works well. For a gluten-free option, use your favorite gluten-free buns.

How do I store leftovers?

Store the cooked patties, onion and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties in a skillet and the wedges in the oven to restore crispness.