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

Take your burger game to the next level with these caramelized onion Swiss burgers. Juicy, seasoned beef patties are seared until golden, then topped with melty 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.

On the side, crispy seasoned potato wedges are roasted to perfection-perfect for dipping into any extra aioli. This recipe is a complete, satisfying meal that feels special but comes together easily. Whether it’s a weeknight dinner or a weekend cookout, these burgers are sure to impress.

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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. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry the potatoes. Cut them into ½-inch-thick wedges. Peel the garlic clove and place it in the center of a small piece of foil. Drizzle with a little oil and season with salt, then fold the foil into a sealed packet. Halve, peel and thinly slice the yellow onion.
2. On a baking sheet, toss the potato wedges with a drizzle of oil, half of the fry seasoning, salt and pepper. Place the garlic foil packet on the same sheet. Roast on the top rack until the potatoes are browned and crispy, 20-25 minutes and the garlic is soft, 15-20 minutes.
3. Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. Stir in 1 teaspoon of sugar and a splash of water; continue cooking until the onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Transfer the onion to a medium bowl and wipe the pan clean.
4. In a large bowl, combine the ground beef, the remaining fry seasoning, ¾ teaspoon salt (1½ teaspoons for 4 servings) and pepper. Form the mixture into two patties (or four for 4 servings), each slightly wider than the burger buns. Heat a drizzle of oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with a slice of Swiss cheese and cover the pan to melt the cheese.
5. While the patties cook, carefully open the garlic foil packet. Mash the roasted garlic with a fork or finely chop it. In a small bowl, combine the mayonnaise, roasted garlic and wasabi paste to taste (start with half the wasabi, then add more if desired). Season with salt and pepper. Halve the potato buns and toast them lightly.
6. Spread the bottom halves of the buns with as much aioli as you like (reserve some for dipping if desired). Place the patties on the buns and top with the caramelized onions. Close the burgers. Divide the burgers and potato wedges between plates. Serve any remaining aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Swiss?

Yes, provolone or Gruyère would also melt beautifully and complement the caramelized onions.

What can I substitute for wasabi paste?

Prepared horseradish or a pinch of cayenne mixed with a little water can mimic the heat. Start with a small amount and adjust to taste.

Can I make the aioli ahead of time?

Absolutely! The roasted garlic aioli can be made up to 2 days in advance and stored in the refrigerator.