Juicy Pork Burgers with Gouda, Mushrooms and Garlic Aioli

If you love savory, umami-packed burgers, this recipe is for you. Juicy pork patties are topped with nutty melted Gouda, buttery sautéed mushrooms and onions and a dollop of garlic aioli, all tucked into soft potato buns. On the side, crispy potato wedges are perfect for dipping in extra aioli.

This dish is all about bold flavors and satisfying textures. The combination of rich Gouda, earthy mushrooms and creamy aioli takes these burgers to the next level. Whether for a weeknight dinner or a casual gathering, these burgers are sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes, until golden and crispy.
2. While the potatoes bake, thinly slice the onion and mushrooms. In a skillet over medium heat, add a drizzle of oil and sauté the onion and mushrooms until softened and golden, about 5-7 minutes. Season with salt and pepper, then set aside.
3. In a bowl, combine the ground pork with half of the garlic powder, salt and pepper. Form into two patties, each about 1/2-inch thick.
4. In the same skillet over medium-high heat, add a drizzle of oil and cook the patties for 4-5 minutes per side, until cooked through (internal temperature of 160°F/71°C). In the last minute of cooking, top each patty with a slice of Gouda cheese and cover the skillet to melt the cheese.
5. While the patties cook, split the potato buns and toast them in the oven or a toaster until lightly golden.
6. In a small bowl, mix the mayonnaise with the remaining garlic powder to make the garlic aioli.
7. Assemble the burgers: spread a layer of aioli on the bottom bun, place the pork patty with melted Gouda, top with the sautéed mushrooms and onions and finish with the top bun. Serve with the potato wedges and remaining aioli for dipping.
8. Enjoy your homemade pork burgers with crispy potato wedges!

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 aioli ahead of time?

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

How do I know when the pork patties are fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Alternatively, cut into the center to check that it’s no longer pink.