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. Spiced beef patties are seared until beautifully browned, then topped with melty Swiss cheese and a generous pile of buttery caramelized onions, all tucked into toasted potato buns. The real star is the punchy roasted garlic horseradish aioli-a creamy, zesty spread that elevates every bite.

Serve these burgers alongside crispy, seasoned potato wedges for a complete meal that’s perfect for a weeknight dinner or a casual gathering. The aioli doubles as a fantastic dip for the wedges, so don’t hold back. Get ready to wow your family and friends with this flavor-packed dish.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch thick wedges. Toss with 2 teaspoons oil, half the fry seasoning and ½ teaspoon salt. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, thinly slice the onion. Peel and mince the garlic clove. In a small bowl, combine mayonnaise, minced garlic, wasabi paste and a pinch of salt. Set aside.
3. In a skillet over medium heat, add 1 teaspoon oil. Add sliced onion, sugar and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until deeply caramelized. Transfer to a bowl.
4. In a bowl, combine ground beef, remaining fry seasoning, ½ teaspoon salt and a few grinds of black pepper. Mix gently and shape into 2 patties, about ½-inch thick.
5. In the same skillet over medium-high heat, add 2 teaspoons oil. Cook patties for 3-4 minutes per side for medium doneness. During the last minute, top each patty with a slice of Swiss cheese and cover the skillet to melt.
6. Split potato buns and toast them in the skillet or oven until lightly golden. Spread a generous amount of the roasted garlic horseradish aioli on both halves of each bun.
7. Place a cheesy patty on each bottom bun, pile on caramelized onions and close with the top bun. Serve immediately with potato wedges and extra aioli for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, provolone or Gruyère would work well as substitutes for Swiss cheese.

What can I use instead of wasabi paste?

Prepared horseradish or a mix of Dijon mustard and a pinch of cayenne can mimic the heat.

How do I store leftovers?

Store assembled burgers and wedges separately in airtight containers in the fridge for up to 2 days. Reheat in the oven for best texture.