Smoky Gouda Burgers with Tomato Onion Jam and Oven Potato Wedges

There’s something undeniably satisfying about a perfectly crafted cheeseburger. While a simple patty with a slice of cheese can hit the spot, elevating it with rich, nutty gouda and a sweet-savory tomato onion jam takes it to a whole new level. This recipe brings together all the classic burger comforts with a smoky twist, featuring a special sauce that adds a creamy, tangy finish.

Paired with crispy oven-baked potato wedges seasoned simply with salt and pepper, this meal is a complete and hearty dinner that’s surprisingly easy to pull off. Whether you’re cooking for a weeknight treat or a casual gathering, these gouda vibes burgers are sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and adjust the rack to the top position. 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, then set aside. This will be your special sauce.
3. On a baking sheet, toss the potato wedges with a drizzle of vegetable oil and season with salt and pepper. Roast on the top rack until golden and crispy, about 20-25 minutes.
4. While the potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook until lightly browned, 8-10 minutes. Stir in the diced tomato, chicken stock concentrate, remaining smoked paprika, sugar and 2 tablespoons of water. Cook, stirring occasionally, until the mixture becomes thick and jammy, about 2-3 minutes. Season with salt and pepper. Transfer the jam to a small bowl and wipe the pan clean.
5. Form the ground beef into two patties, each slightly wider than the burger buns. Season both sides generously with salt and pepper.
6. Heat another drizzle of oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, about 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a slice of gouda and cover the pan to melt the cheese.
7. While the patties cook, halve the potato buns and toast them until golden brown.
8. Spread a little of the special sauce on the bottom half of each bun. Place the gouda-topped patties on the buns, then spoon the tomato onion jam over the patties. Close the burgers with the top buns. Serve the burgers alongside the crispy potato wedges, with the remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute gouda with other melting cheeses like provolone, mozzarella or cheddar.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then pat them dry thoroughly. This removes excess starch and helps them crisp up.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free burger buns and ensure your stock concentrate and other ingredients are gluten-free.