Caramelized Onion Swiss Burger with Roasted Garlic Aioli and Potato Wedges

Take your burger game to the next level with this irresistible recipe. Spiced beef patties are seared until golden, then topped with melty Swiss cheese and buttery caramelized onions, all tucked into toasted potato buns. The real star is the creamy roasted garlic aioli with a kick of wasabi-it’s the perfect spread for both the burger and the crispy seasoned potato wedges on the side.

This meal is surprisingly simple to put together, with bold flavors that will impress anyone at the table. The combination of savory beef, sweet onions and tangy aioli creates a harmony that’s hard to beat. Serve with a side of crunchy wedges for a satisfying dinner any night of the week.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry potatoes. Cut into ½-inch-thick wedges. Peel garlic and place in 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 (reserve the rest), salt and pepper. Place garlic foil packet on same sheet. Roast on top rack until potatoes are browned and crispy, 20-25 minutes and garlic is softened, 15-20 minutes.
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 teaspoon sugar and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer to a medium bowl. Wipe out pan.
4. While onion cooks, in a large bowl, combine beef, remaining Fry Seasoning, salt (about ¾ teaspoon) and pepper. Form into two patties, each slightly wider than a burger bun. 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, 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 wasabi to taste (start with half the wasabi, then add more if desired). Season with salt and pepper. Halve and toast buns.
6. Spread bottom buns with as much aioli as you like (save some 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. If you have ketchup, serve some for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or mozzarella would also melt nicely, though Swiss gives the classic flavor.

What if I don't have fry seasoning?

You can make your own by mixing paprika, garlic powder, onion powder, salt and pepper.

Can I make the aioli ahead of time?

Absolutely! Store it in the fridge for up to 3 days. Bring to room temperature before serving.