Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

There’s something undeniably satisfying about a perfectly cooked cheeseburger. But when you take it up a notch with nutty, melted Gouda and a sweet-tangy tomato onion jam, it becomes a truly memorable meal. These burgers are stacked with flavor, from the smoky paprika-spiked sauce to the crispy oven fries on the side.

This recipe delivers all the goodness of a gourmet burger without the fuss. The patties are seasoned simply, then topped with melty Gouda and a quick homemade jam that caramelizes beautifully. A dollop of creamy, smoky sauce ties everything together. Serve with golden potato wedges for a complete, satisfying dinner.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Dice the tomato.
2. In a small bowl, combine the mayonnaise, sour cream and a pinch of the smoked paprika. Season with salt and pepper and set aside-this is your smoky sauce.
3. On a baking sheet, toss the potato wedges with a generous drizzle of vegetable oil, salt and pepper. Spread in a single layer and roast on the top rack until golden and crispy, 20-25 minutes.
4. While the potatoes roast, heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until lightly browned, 8-10 minutes. Stir in the diced tomato, chicken stock concentrate, remaining smoked paprika, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until the mixture is caramelized and jammy, 2-3 minutes. Season with salt and pepper, then transfer to a small bowl. Wipe the skillet clean.
5. Form the ground beef into two patties, each slightly wider than the burger buns. Season both sides generously with salt and pepper.
6. Heat another drizzle of oil in the same skillet over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a slice of Gouda and cover the skillet to melt the cheese.
7. While the patties cook, split the potato buns and toast them until golden.
8. Spread a little of the smoky sauce on the bottom buns. Place the Gouda-topped patties on the buns, then spoon the tomato onion jam over the patties. Close the burgers and serve alongside the potato wedges, with the remaining sauce for dipping.

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 profile.

How do I make the tomato onion jam ahead of time?

The jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.

Can I bake the potato wedges instead of frying?

Yes, the recipe already calls for roasting the wedges in the oven. For extra crispiness, flip them halfway through baking.