Loaded BBQ Bacon Burgers with Cheesy Potato Rounds

Saddle up for a flavor-packed burger experience that brings together all the best fixings. Juicy beef patties are topped with melty Gouda cheese, tangy dill pickles and a generous heap of sweet and smoky BBQ caramelized onions. Every bite is a perfect balance of savory, tangy and sweet.

On the side, crispy roasted potato rounds get loaded with pepper jack cheese, crispy bacon and a dollop of cool sour cream. Finished with fresh scallions, these loaded potatoes are the ultimate companion to your burger. Get ready for a down-home dinner that’s sure to satisfy.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons. Halve the buns. Cut the potatoes into ¼-inch-thick rounds. Toss the potato rounds on a baking sheet with a drizzle of vegetable oil, half the fry seasoning, salt and pepper. Arrange in a single overlapping layer. Roast on the top rack until lightly browned, about 20 minutes.
2. Meanwhile, melt 1 tablespoon butter in a medium pan over medium-high heat. Add the sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. If the onion begins to burn, lower the heat and add a splash of water. Stir in half the BBQ sauce (save the rest for serving) and cook until warmed through, 2-3 minutes. Turn off the heat.
3. While the onion cooks, heat a large pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of the bacon fat from the pan (you’ll use it to cook the patties). Once the bacon is cool enough to handle, finely chop half the slices.
4. In a large bowl, combine the ground beef, minced onion, remaining fry seasoning and salt (we used ½ teaspoon). Form the mixture into two patties, each slightly wider than a burger bun. Heat the pan with the reserved bacon fat over medium-high heat. Add the patties and cook until browned, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with a slice of Gouda. Cover the pan until the cheese melts and the patties reach your desired doneness.
5. Once the potatoes have roasted for 20 minutes, remove them from the oven. Evenly sprinkle the pepper jack cheese and chopped bacon over the potatoes. Return to the oven until the cheese melts and the potatoes are tender, 5-7 minutes more. Meanwhile, toast the buns until golden. Thinly slice the pickle into rounds. Trim and thinly slice the scallions.
6. Spread the remaining BBQ sauce on the buns. Fill the buns with the patties, caramelized onion, bacon slices and pickle rounds. Divide the burgers and potatoes between plates. Garnish the potatoes with sour cream and scallions. Serve immediately.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with provolone, cheddar or Swiss for a similar melty texture.

How do I make the potato rounds extra crispy?

Make sure the potato rounds are in a single layer on the baking sheet and don’t overcrowd them. Roast at high heat and flip halfway if needed.

Can I prepare the caramelized onions ahead of time?

Absolutely! Caramelized onions can be made up to 3 days in advance and stored in the fridge. Reheat gently before serving.