Loaded Bacon Gouda Burgers with BBQ Onions and Cheesy Potato Rounds

Get ready for a burger that’s packed with bold, smoky and tangy flavors. These loaded beef patties are topped with melted gouda, crispy bacon, tangy pickles and a generous heap of sweet BBQ caramelized onions. Every bite is a delicious combination of savory and sweet.

On the side, crispy roasted fingerling potatoes are loaded with pepper jack cheese, chopped bacon and a dollop of sour cream. It’s a complete meal that’s perfect for a satisfying dinner any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Halve buns. Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. For easy cleanup, line baking sheet with aluminum foil first. Roast on top rack until lightly browned and tender, 20-25 minutes (you’ll add more to the sheet then).
2. Meanwhile, melt 1 tablespoon butter in a medium pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Lower heat and add a splash of water if onion begins to burn. Stir in half the BBQ sauce (save the rest for serving); cook until warmed through, 2-3 minutes. Turn off heat.
3. While onion cooks, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the patties). Once bacon is cool enough to handle, finely chop half the slices.
4. In a large bowl, combine beef, minced onion, remaining Fry Seasoning and salt (we used ½ teaspoon; 1 teaspoon for 4 servings). Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. Heat pan with bacon fat over medium-high heat; add patties and cook until browned, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts and patties reach desired doneness.
5. Once potatoes are lightly browned and tender, remove from oven and evenly sprinkle with pepper jack and chopped bacon. Return to oven until cheese melts and potatoes are tender, 5-7 minutes more. Meanwhile, toast buns until golden. Trim and thinly slice scallions.
6. Spread buns with remaining BBQ sauce. Fill with patties, caramelized onion, bacon slices and pickle (you may have extra; if so, serve on the side). Divide burgers and potatoes between plates. Garnish potatoes with sour cream and scallions and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, you can substitute gouda with provolone, mozzarella or your favorite melting cheese.

Can I make the patties ahead of time?

Absolutely! Form the patties and refrigerate them up to a day in advance. Cook as directed when ready.

What can I use instead of fingerling potatoes?

You can substitute with baby potatoes or Yukon Gold potatoes cut into wedges. Adjust roasting time as needed.