BBQ Bacon Cheeseburgers with Loaded Potato Rounds

Saddle up for a hearty, flavor-packed dinner that brings together all the best comfort food classics. These BBQ bacon cheeseburgers start with seasoned beef patties, topped with melty gouda cheese, tangy dill pickle slices and a generous heap of sweet and smoky caramelized onions. Every bite is a delicious balance of savory, tangy and rich flavors.

On the side, crispy potato rounds are loaded with pepper jack cheese, crispy bacon and a cool dollop of sour cream, finished with fresh scallions. It’s a complete meal that’s sure to satisfy your cravings for something bold and satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

tablespoon SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Halve the brioche buns. Cut the potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, half the fry seasoning, salt and pepper. Arrange in a single overlapping layer. Roast on the top rack until lightly browned, about 20 minutes (you’ll add more toppings later).
2. Meanwhile, melt 1 tablespoon butter in a medium pan over medium-high heat. Add the sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. If the onion begins to burn, lower the heat and add a splash of water. Stir in half the BBQ sauce (reserve the rest for serving) and cook until warmed through, 2-3 minutes. Turn off the heat.
3. While the onion cooks, heat a large pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan (you’ll use it to cook the patties). Once the bacon is cool enough to handle, finely chop half the slices.
4. In a large bowl, combine the ground beef, minced onion, remaining fry seasoning and salt (use about ½ teaspoon kosher salt; for 4 servings, use 1 teaspoon). Form the mixture into two patties (four for 4 servings), each slightly wider than a burger bun. Heat the pan with the reserved bacon fat over medium-high heat. Add the patties and cook until browned, 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a slice of gouda. Cover the pan until the cheese melts and the patties reach your desired doneness.
5. Once the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Sprinkle evenly with the pepper jack cheese and the chopped bacon. Return to the oven and bake until the cheese melts and the potatoes are tender, 5-7 minutes more. Meanwhile, toast the brioche buns until golden. Thinly slice the dill pickle into rounds. Trim and thinly slice the scallions.
6. Spread the remaining BBQ sauce on the toasted buns. Assemble the burgers: place a patty on each bottom bun, then top with the caramelized onions, bacon slices and pickle rounds. Serve the burgers alongside the loaded potato rounds, garnished with a dollop of sour cream and sliced scallions.

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.

Can I make the potato rounds ahead of time?

The potato rounds are best served fresh, but you can prep them by cutting and seasoning the potatoes in advance. Store them in cold water in the refrigerator until ready to roast.

How can I make this recipe gluten-free?

Use gluten-free buns and ensure your BBQ sauce and fry seasoning are gluten-free. Check labels carefully.