Smoky Bacon Cheeseburgers with Crispy Potatoes and Creamy Wedge Salad

If you love bacon, this burger is your dream come true. We start with all-beef patties seasoned with a bold steak spice, seared until juicy, then topped with melted gouda, bacon-fat-caramelized onions and crispy bacon slices. A creamy mustard sauce ties it all together inside a buttery brioche bun.

On the side, enjoy crispy roasted potato wedges and a refreshing romaine wedge salad topped with more bacon, diced tomatoes and a creamy ranch dressing. Every bite is packed with smoky, savory flavors that will satisfy any bacon enthusiast.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView 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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Whole Grain MustardView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Trim root end from romaine, keeping the core intact; quarter lengthwise into wedges. Dice tomato.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and golden, 20-25 minutes.
3. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from the pan. Once cool, chop a few bacon slices to yield 2 tablespoons (4 tablespoons for 4 servings); set aside the remaining whole slices.
4. Return the pan with reserved bacon fat to medium-high heat. Add sliced onion and cook, stirring, until browned and softened, 8-10 minutes. Add ¼ cup water and 1 teaspoon sugar (for 4 servings: ⅓ cup water and 2 teaspoons sugar). Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl. Wipe out the pan.
5. In a large bowl, combine ground beef and steak spice. Season with salt (about ¾ teaspoon for 2 patties, 1½ teaspoons for 4) and pepper. Form into 2 patties (4 for 4 servings), each slightly wider than a bun.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook 3-5 minutes on the first side. Flip, top each with a slice of gouda and cook to desired doneness, 3-5 minutes more.
7. While patties cook, in a small bowl mix mayonnaise and mustard. In another small bowl, combine sour cream and half the ranch seasoning (use all for 4 servings). Add water 1 teaspoon at a time until dressing reaches a drizzling consistency. Season with salt and pepper. Halve and toast brioche buns.
8. Assemble burgers: place patties on bun bottoms, top with whole bacon slices, caramelized onions and a dollop of mustard mayo sauce. Close with bun tops. Divide between plates. Serve with romaine wedges, topped with diced tomato, chopped bacon and creamy ranch dressing. Add potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I make the potatoes extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then pat dry thoroughly and toss with oil and seasonings.

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 refrigerator. Reheat gently before serving.