BLT Cheeseburgers with Herby Aioli and Crispy Potato Wedges

Imagine the classic BLT-crispy bacon, fresh lettuce, juicy tomato-meeting a perfectly grilled cheeseburger. That’s exactly what you get with these BLT Cheeseburgers. We’ve layered everything on soft brioche buns with a tangy, herb-flecked aioli that ties it all together.

On the side, enjoy crispy seasoned potato wedges and a simple mixed greens salad tossed in creamy Caesar dressing and topped with toasted almonds. It’s a complete, satisfying meal that feels like a special occasion but is easy enough for a weeknight dinner.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with a drizzle of oil, fry seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels. Reserve 1 tablespoon bacon fat in skillet.
3. In a small bowl, combine mayonnaise, minced garlic, chopped chives, Italian seasoning and a squeeze of lemon juice. Season with salt and pepper. Set aside.
4. Form ground beef into two patties, slightly larger than the buns. Season with salt and pepper. Heat the skillet with reserved bacon fat over medium-high heat. Cook patties 4-5 minutes per side for medium. In the last minute, top each patty with a slice of Gouda and cover to melt.
5. Slice brioche buns in half and toast in the oven or a dry skillet until lightly golden. Slice tomato into rounds.
6. Toss mixed greens with Caesar dressing. In a small dry pan, toast sliced almonds over medium heat until golden, about 2-3 minutes. Sprinkle over salad.
7. Assemble burgers: spread herby aioli on both bun halves. Place a cheesy patty on the bottom bun, top with crispy bacon and tomato slices. Close with top bun.
8. Serve burgers with potato wedges and Caesar salad on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, smoked Gouda adds a nice flavor, but cheddar, provolone or Swiss would also work well.

How do I make the aioli ahead of time?

The herby aioli can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.

Can I bake the bacon instead of frying?

Absolutely! Bake bacon on a foil-lined sheet at 400°F for 15-20 minutes until crispy.