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

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

This recipe also includes crispy potato wedges seasoned with a custom fry seasoning-perfect for dipping into extra aioli. The combination of savory beef, sweet onions and tangy-spicy sauce will make this a new favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 teaspoon Wasabi 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

10 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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into ½-inch thick wedges. Toss with 2 teaspoons of cooking oil and the fry seasoning. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, peel and thinly slice the onion. Heat 1 teaspoon of oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 10-12 minutes. Sprinkle with sugar and cook 1 more minute. Transfer to a plate.
3. In a small bowl, combine the mayonnaise, wasabi paste and minced garlic (peel and grate or mince the garlic). Mix well to make the aioli. Set aside.
4. Form the ground beef into two patties, about ½-inch thick. Season both sides with salt and pepper. Heat 2 teaspoons of oil in the same skillet over medium-high heat. 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 pan to melt.
5. Toast the potato buns in the skillet or oven until lightly golden. Spread a generous amount of aioli on the cut sides of each bun.
6. Assemble the burgers: place a patty on each bun bottom, top with caramelized onions and close with the bun top. Serve with the potato wedges and remaining aioli for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, provolone or mozzarella would work well, but Swiss is classic for this burger.

How do I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes before roasting, then pat dry thoroughly before tossing with oil and seasoning.

Can I grill the burgers instead?

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