Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

There’s something magical about a perfectly cooked cheeseburger. When you add nutty Gouda, a tangy-sweet tomato onion jam and a smoky special sauce, it becomes an unforgettable meal. These burgers are paired with crispy oven-baked potato wedges for a complete, satisfying dinner.

This recipe is all about big flavors and simple techniques. The jam comes together quickly, the patties are seared to perfection and the wedges get wonderfully crispy in the oven. Whether it’s a weeknight treat or a weekend cookout, these Gouda vibes burgers are sure to impress.

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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 oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Dice the tomato.
2. In a small bowl, combine mayonnaise, sour cream and a pinch of smoked paprika. Season with salt and pepper; set aside.
3. Toss potato wedges on a baking sheet with a drizzle of vegetable oil; season with salt and pepper. Roast on the top rack until browned and crispy, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook until lightly browned, 8-10 minutes. Add diced tomato, chicken stock concentrate, remaining smoked paprika, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl; wipe out the pan.
5. Form ground beef into two patties, each slightly wider than a bun. Season both sides with salt and pepper.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with a slice of Gouda; cover the pan to melt the cheese. Meanwhile, halve the potato buns and toast until golden.
7. Spread a bit of the reserved sauce on the bottom buns. Place the patties on the buns and top with tomato onion jam. Serve burgers with potato wedges and remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with smoked mozzarella, provolone or even cheddar for a different flavor.

How do I make the potato wedges extra crispy?

Make sure the wedges are spread in a single layer on the baking sheet and don’t overcrowd them. Roasting on the top rack also helps achieve crispiness.

Can I prepare the tomato onion jam ahead of time?

Absolutely! The jam can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.