Caramelized Onion Swiss Burger with Roasted Garlic Horseradish Aioli and Potato Wedges

Take your burger game to the next level with these irresistible caramelized onion Swiss burgers. Juicy beef patties are seared until perfectly browned, then topped with gooey Swiss cheese and buttery sweet caramelized onions. Nestled in toasted potato buns and slathered with a homemade roasted garlic horseradish aioli, every bite is packed with flavor.

This recipe also includes crispy oven-baked potato wedges seasoned with a special fry seasoning-perfect for dipping in any extra aioli. Whether it’s a weeknight dinner or a weekend cookout, these burgers are sure to impress.

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Ingredients

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Peel garlic and place in the center of a small piece of foil; drizzle with oil and season with salt. Cinch into a packet. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt and pepper. Place garlic foil packet on same sheet. Roast on top rack until potatoes are browned and crispy and garlic is softened, 20-25 minutes for potatoes and 15-20 minutes for garlic.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out pan.
4. While onion cooks, in a large bowl, combine beef, remaining Fry Seasoning, salt (we used ¾ tsp; 1½ tsp for 4 servings) and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Once onion is done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top patties with Swiss cheese; cover pan to melt cheese.
5. While patties cook, carefully unwrap foil packet; mash roasted garlic with a fork or finely chop. In a small bowl, combine mayonnaise, roasted garlic and horseradish paste to taste. (TIP: Start with half the horseradish paste, then taste and add more from there if you like.) Season with salt and pepper. Halve and toast buns.
6. Spread bottom buns with as much aioli as you like (save a bit for dipping if desired). Fill buns with patties and caramelized onion. Divide burgers and potato wedges between plates. Serve any remaining aioli on the side. TIP: If you have ketchup on hand, serve some on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or mozzarella would also melt well and complement the flavors.

How do I make the aioli less spicy?

Start with half the horseradish paste and adjust to your taste. You can also substitute with regular horseradish sauce.

Can I grill the burgers instead of pan-frying?

Absolutely! Grill over medium-high heat for about 4-5 minutes per side, then top with cheese during the last minute.