Gouda Cheeseburgers with Tomato Onion Jam and Crispy Potato Wedges

There’s something undeniably satisfying about a perfectly cooked cheeseburger. This recipe takes it up a notch with nutty melted Gouda, a sweet and tangy tomato onion jam and a smoky special sauce. The crispy potato wedges on the side make it a complete meal that’s sure to impress.

Whether you’re cooking for a weeknight dinner or a casual gathering, these burgers deliver big flavor with simple steps. The jam comes together quickly and the wedges roast to golden perfection while you cook the patties. Get ready for a burger experience that’s anything but ordinary.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Dice the tomato.
2. In a small bowl, combine the mayonnaise, sour cream and a pinch of smoked paprika. Season with salt and pepper and set aside – this is your special sauce.
3. On a baking sheet, toss the potato wedges with a generous drizzle of oil, salt and pepper. Spread in a single layer and roast on the top rack until golden and crispy, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until lightly browned, 8-10 minutes. Add the diced tomato, chicken stock concentrate, remaining smoked paprika, sugar and 2 tablespoons of water. Cook, stirring, until the mixture is caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer the jam to a small bowl and wipe the skillet clean.
5. While the onion cooks, form the ground beef into two patties, each slightly wider than a burger bun. Season both sides generously with salt and pepper.
6. Heat another drizzle of oil in the same skillet over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with a slice of Gouda and cover the skillet until the cheese melts. Meanwhile, halve the potato buns and toast them until golden.
7. Spread a little of the special sauce on the bottom halves of the buns. Place the patties on top, then spoon over the tomato onion jam. Close the burgers with the top buns. Serve alongside the crispy potato wedges and the remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with other melting cheeses like provolone, mozzarella or cheddar for a different flavor.

How do I make the tomato onion jam ahead of time?

The jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.

Can I bake the potato wedges instead of roasting?

Roasting is recommended for crispiness, but you can also bake them at 425°F for 20-25 minutes, flipping halfway through.