Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

There’s something undeniably satisfying about a perfectly cooked cheeseburger. But when you elevate it with nutty gouda, a sweet and tangy tomato onion jam and a smoky dipping sauce, it becomes a truly memorable meal. These gouda burgers are juicy, flavorful and paired with crispy oven-baked potato wedges for a complete dinner that feels special but is surprisingly simple to make.

The secret to these burgers lies in the layers: a seasoned beef patty topped with melting gouda, a toasted potato bun spread with a creamy smoked paprika sauce and a generous spoonful of homemade jam. The wedges are tossed with oil and roasted until golden, making them the perfect crunchy side. Whether for a weeknight treat or a weekend cookout, this recipe delivers big flavor with minimal fuss.

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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 the oven to 425°F (220°C) with a rack in 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. In a small bowl, combine the mayonnaise, sour cream and a pinch of smoked paprika. Season with salt and pepper and set aside.
2. On a baking sheet, toss the potato wedges with a drizzle of vegetable oil, salt and pepper. Roast on the top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, 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. Add the diced tomato, chicken stock concentrate, remaining smoked paprika, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until the mixture is caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl and set aside. Wipe out the pan.
4. While the onion cooks, form the ground beef into two patties, each slightly wider than a burger bun. Season both sides with salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, 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. Meanwhile, halve the potato buns and toast them until golden.
6. Spread a bit of the reserved sauce on the bottom buns. Place the patties on the buns and top with the tomato onion jam. Divide the burgers between plates. Serve with the potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

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, then dry thoroughly before tossing with oil and roasting. This removes excess starch and helps them crisp up.

Can I prepare the tomato onion jam in advance?

Absolutely. The jam can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently before serving.