Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

There’s something magical about a perfectly cooked cheeseburger. A juicy beef patty, a slice of melted cheese and a soft bun can make any meal feel special. But what if we told you that with just a few extra ingredients, you can elevate this classic into something truly unforgettable?

Our smoky gouda burgers are topped with a rich tomato onion jam and a creamy smoked paprika sauce. Served with crispy oven-baked potato wedges, this meal is perfect for a cozy dinner at home. The nutty gouda melts beautifully over the patty, while the jam adds a sweet and tangy contrast. Trust us, once you try these, you’ll never go back to plain cheeseburgers.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Dice 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 potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast on 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 onion and cook, stirring occasionally, until lightly browned, 8-10 minutes.
5. Add tomato, stock concentrate, remaining 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 pan.
6. Form beef into two patties, each slightly wider than a burger bun. Season all over with salt and pepper.
7. 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. In the last 1-2 minutes, top each patty with gouda; cover pan until cheese melts.
8. Meanwhile, halve buns and toast until golden brown.
9. Spread bottom buns with a bit of the sauce. Fill buns with patties and tomato onion jam. Divide burgers between plates. Serve with potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes! Smoked provolone, cheddar or even mozzarella would work well. Gouda gives a nutty flavor, but feel free to experiment.

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

The internal temperature should reach 160°F for well-done. Use an instant-read thermometer for accuracy.

Can I make 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.