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

These pork burgers are anything but ordinary. Juicy patties seasoned with smoked paprika and garlic are topped with nutty melted Gouda and a tangle of sweet-spicy sriracha caramelized onions. All piled onto toasted potato buns slathered with a creamy lime-garlic sauce. Served alongside crispy oven-baked potato wedges, this is a burger night that steals the show.

Every element comes together in about 30 minutes, making it perfect for a weeknight indulgence. The caramelized onions get a kick from sriracha and a squeeze of lime, while the sauce adds a cool, tangy finish. Prepare for total taste bud takeover!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 450°F. Wash and dry all produce. Halve, peel and thinly slice the onion. Mince a few slices until you have 2 tablespoons. Zest ½ teaspoon zest from the lime, then cut the lime into quarters. Grate 1 clove garlic. Split the buns in half. Cut potatoes into ½-inch-thick wedges.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the smoked paprika and a generous pinch of salt and pepper. Roast until tender and browned, about 20 minutes.
3. Meanwhile, melt 2 tablespoons butter in a medium pan over medium heat. Add sliced onion, ¼ teaspoon sugar and a pinch of salt. Cook, tossing occasionally, until softened and beginning to brown, 10-15 minutes. (Tip: Lower heat and add a splash of water if onion starts to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.
4. While the onion cooks, in a large bowl, combine ground pork, minced onion, half the grated garlic, remaining smoked paprika, ½ teaspoon sugar and a few big pinches of salt. Shape into two patties slightly wider than the buns. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook 7 minutes on one side. Flip and cook 4 minutes more, then top each patty with a slice of Gouda. Cook until cheese melts and patties reach desired doneness.
5. Remove patties from pan and set aside. Add buns cut sides down to the same pan over medium heat. (Work in batches if needed.) Toast until golden, about 1 minute. In a small bowl, mix lime zest, a squeeze of lime juice, mayonnaise, sour cream and a pinch of remaining garlic (use more to taste). Season with salt and pepper.
6. Spread desired amount of sauce onto bottom halves of buns. Fill buns with patties and top with sriracha caramelized onions. Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute with smoked mozzarella, provolone or cheddar for a similar melty effect.

How do I make the patties gluten-free?

Use gluten-free buns and ensure your sriracha and other condiments are gluten-free. The patties themselves are naturally gluten-free.

Can I prepare the caramelized onions ahead of time?

Absolutely! Cook the onions up to 3 days in advance and reheat gently before serving.