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

These pork burgers are a flavor explosion in every bite. Juicy patties seasoned with smoked paprika, garlic and onion are topped with nutty melted Gouda and a fiery-sweet tangle of sriracha-laced caramelized onions. All tucked into toasty potato buns slathered with a creamy lime-garlic sauce.

On the side, crispy oven-roasted potato wedges seasoned with paprika and salt complete the meal. Ready in under an hour, this recipe is perfect for a satisfying weeknight dinner or a fun weekend cookout.

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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 oven to 450°F (230°C) and adjust rack to middle position. Wash and dry all produce. Cut 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 garlic (2 cloves for 4 servings). Halve the potato buns.
2. Toss potato wedges on a baking sheet with a drizzle of olive oil, half the smoked paprika and a generous pinch of salt and pepper. Roast until golden and tender, 20-25 minutes.
3. Meanwhile, melt 2 tablespoons 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 occasionally, until the onion is 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. Remove from heat.
4. While the onion cooks, combine 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. Mix gently and form into 2 patties (4 for 4 servings), each slightly wider than the buns. Heat a drizzle of olive oil in a large skillet over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. During the last 1-2 minutes, top each patty with a slice of Gouda and cover the pan until the cheese melts. Transfer patties to a plate.
5. Toast the potato buns in the same skillet over medium heat until golden, about 1 minute. Meanwhile, in a small bowl, combine 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 lime-garlic sauce on the bottom buns. Place a patty on each, then top with sriracha caramelized onions. Close with the top buns. Serve burgers alongside the potato wedges, with any remaining sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

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

How do I make the caramelized onions without burning?

Cook the onions over medium heat, stirring occasionally. If they start to brown too quickly, lower the heat and add a splash of water to deglaze the pan.

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.