Gouda Cheese Burgers with Tomato Onion Jam and Potato Wedges

There’s something magical about a perfectly cooked cheeseburger. This recipe takes it to the next level with nutty Gouda cheese, a homemade tomato onion jam and a smoky dipping sauce. The potato wedges, roasted until golden and crisp, are the ideal sidekick.

Whether you’re cooking for a weeknight dinner or a weekend gathering, these burgers are sure to impress. The combination of savory beef, melted cheese and sweet-tangy jam creates a flavor explosion in every bite.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in 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 smoked paprika. Season with salt and pepper; set aside for the sauce.
3. On a baking sheet, toss the potato wedges with a generous drizzle of oil, salt and pepper. Spread in a single layer and roast on the top rack until golden and crispy, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook until lightly browned, 8-10 minutes. Add the diced tomato, chicken stock concentrate, remaining smoked paprika, sugar and 2 tablespoons water. Cook, stirring, until the mixture is caramelized and jammy, about 2-3 minutes. Season with salt and pepper. Transfer the jam to a small bowl and wipe the pan clean.
5. While the onion cooks, form the ground beef into two patties, each slightly wider than the burger buns. Season both sides generously with salt and pepper.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with a slice of Gouda and cover the pan to melt the cheese. Alternatively, you can grill the patties on a well-oiled grill or grill pan over medium-high heat, adding the cheese during the last minute and covering to melt.
7. While the patties cook, halve the potato buns and toast them until golden brown.
8. Spread a little of the prepared sauce on the bottom halves of the buns. Place the patties on top, then spoon the tomato onion jam over the cheese. Close the burgers with the top buns. Serve each burger with a pile of potato wedges and the remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute with provolone, mozzarella or your favorite melting cheese, but the nutty flavor of Gouda is what makes this burger special.

How do I make the potato wedges extra crispy?

Make sure the wedges are in a single layer on the baking sheet and don’t overcrowd them. Roasting on the top rack at high heat also helps achieve crispiness.

Can I prepare the tomato onion jam ahead of time?

Absolutely! The jam can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before using.