Gouda Beef Burgers with Caramelized Onions and Spicy Horseradish Aioli

Indulge in a gastropub-style burger experience right in your own kitchen. These juicy beef patties are topped with melted Gouda cheese and a heap of sweet caramelized onions, all nestled in a toasted brioche bun. The kick comes from a creamy horseradish aioli that perfectly complements the rich flavors.

Alongside, crispy-edged potato wedges roasted to golden perfection make the ideal companion. Whether for a weekend dinner or a special treat, this recipe delivers comfort food with gourmet flair.

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Ingredients

0.5 teaspoon Spicy Horseradish PasteView 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 unit BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Onion PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl.
4. While onion cooks, in a second small bowl, combine mayonnaise, half the horseradish paste, half the mustard and ¼ tsp sugar (all the horseradish paste, all the mustard and ½ tsp sugar for 4 servings). (Use less horseradish paste if you’re heat-sensitive.)
5. In a medium bowl, combine beef, garlic powder and half the onion powder (all for 4 servings). Form into two patties (four patties for 4), each slightly wider than a burger bun. Season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with Gouda; cover pan to melt cheese.
6. While patties cook, toast buns until golden brown. Spread bottom buns with as much horseradish aioli as you like. Fill buns with patties and caramelized onion. Divide burgers between plates and serve with potato wedges and any remaining horseradish aioli on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, provolone or cheddar would work well as substitutes.

How do I make the potato wedges extra crispy?

Ensure the wedges are in a single layer on the baking sheet and don’t overcrowd. Roasting at high heat (425°F) helps achieve crispiness.

Can I prepare the aioli ahead of time?

Absolutely. The horseradish aioli can be made up to a day in advance and stored in the refrigerator.