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, seasoned beef patties are seared until golden, then topped with gooey Swiss cheese and a heap of buttery caramelized onions. Tucked into toasted potato buns and slathered with a homemade roasted garlic horseradish aioli, every bite is packed with flavor.

This recipe also comes with a side of crispy potato wedges seasoned to perfection. The same aioli doubles as a fantastic dip for the wedges, making this a complete, satisfying meal that’s sure to become a favorite.

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Ingredients

12 ounce 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 Spicy Horseradish 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. Preheat oven to 425°F with rack in top position. 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. Fold foil to seal into a packet. Halve, peel and thinly slice onion.
2. On a baking sheet, toss potato wedges with a drizzle of oil, half the fry seasoning, 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 sliced 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 bowl; wipe out pan.
4. In a large bowl, combine ground beef, remaining fry seasoning, salt (about ¾ teaspoon) and pepper. Form into two patties, each slightly wider than a bun. Heat a drizzle of oil in the same pan over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. During last 1-2 minutes, top each patty with Swiss cheese; cover pan to melt.
5. Carefully unwrap garlic packet; mash roasted garlic with a fork or finely chop. In a small bowl, combine mayonnaise, roasted garlic and horseradish paste (start with half, then add more to taste). Season with salt and pepper. Halve and toast potato buns.
6. Spread bottom buns with aioli (reserve some for dipping). Fill buns with patties and caramelized onion. Divide burgers and potato wedges between plates. Serve remaining aioli on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Swiss?

Yes! Provolone, Gruyère or white cheddar would all melt beautifully and complement the caramelized onions.

How do I know when the beef patties are fully cooked?

The internal temperature should reach 160°F. Use an instant-read thermometer for accuracy.

Can I make the aioli less spicy?

Absolutely. Start with half the horseradish paste, taste and add more if desired. You can also substitute with prepared horseradish for a milder kick.