BBQ Bacon Burgers with Cheesy Loaded Potato Rounds

Get ready for a burger experience that’s anything but ordinary! These BBQ bacon burgers feature juicy beef patties crowned with melted Gouda, tangy dill pickles and a generous heap of sweet caramelized onions simmered in barbecue sauce. Every bite is a perfect balance of smoky, savory and tangy.

On the side, crispy roasted potato rounds get loaded with pepper jack cheese, crispy bacon bits, a dollop of sour cream and fresh scallions. It’s a complete, satisfying meal that brings the comfort of a classic diner burger right to your kitchen.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

16 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

4 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

pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons. Halve the buns. Cut 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 top rack until lightly browned, about 20 minutes.
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; cook until warmed through, 2-3 minutes. Turn off heat.
3. While the onion cooks, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from the pan (you’ll use it for the patties). Once cool, finely chop half the bacon slices.
4. In a large bowl, combine the ground beef, minced onion, remaining fry seasoning and salt (about ½ teaspoon kosher salt). Form into two patties, each slightly wider than a bun. Heat the pan with bacon fat over medium-high heat; add patties and cook until browned, 3-5 minutes per side. In the last 1-2 minutes, top each patty with a slice of Gouda; cover the pan until the cheese melts and patties reach desired doneness.
5. After the potatoes have roasted for 20 minutes, remove from oven and evenly sprinkle with pepper jack cheese and chopped bacon. Return to oven until cheese melts and potatoes are tender, 5-7 minutes more. Meanwhile, toast the buns until golden. Thinly slice the pickle into rounds. Trim and thinly slice the scallions.
6. Spread the remaining BBQ sauce on the buns. Assemble burgers with patties, caramelized onion, whole bacon slices and pickle rounds. Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of potato for the rounds?

Yes, you can substitute Yukon Gold with Russet or red potatoes. Just adjust cooking time as needed.

How do I make the caramelized onions without burning them?

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

Can I prepare the patties ahead of time?

Absolutely! Form the patties and refrigerate them up to a day in advance. Cook straight from the fridge, adding a minute or two to the cooking time.