BBQ Bacon Cheeseburgers with Loaded Potato Rounds

Get ready for a burger experience that’s packed with bold, smoky and tangy flavors. These BBQ bacon cheeseburgers start with perfectly seasoned beef patties, topped with melted gouda, crispy bacon and sweet caramelized onions simmered in BBQ sauce. A few dill pickle slices add the perfect crunch and acidity to balance the richness.

On the side, crispy roasted potato rounds are loaded with pepper jack cheese, crispy bacon bits and a dollop of cool sour cream, finished with fresh scallions. It’s a hearty, satisfying meal that brings the taste of a craft burger joint 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

1 tablespoon SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat 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 buns. Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large 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 sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. (If onion begins to burn, lower 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 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 (you’ll use this to cook patties). Once cool, finely chop half the bacon slices.
4. In a large bowl, combine beef, minced onion, remaining Fry Seasoning and ½ teaspoon salt (1 teaspoon for 4 servings). Shape into two patties (four for 4 servings), each slightly wider than a burger 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 gouda; cover pan until cheese melts and patties reach desired doneness.
5. Once potatoes have roasted 20 minutes, remove from oven and evenly sprinkle with pepper jack and chopped bacon. Return to oven until cheese has melted and potatoes are tender, 5-7 minutes more. Meanwhile, toast buns until golden. Thinly slice pickle into rounds. Trim and thinly slice scallions.
6. Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, bacon slices and sliced pickle. Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions. Serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute gouda with cheddar or provolone and pepper jack with Monterey Jack or mozzarella.

How do I make the potato rounds extra crispy?

Make sure the potato rounds are in a single layer on the baking sheet and don’t overcrowd. You can also flip them halfway through roasting.

Can I prepare the caramelized onions ahead of time?

Absolutely! Caramelized onions can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.