Smoky Gouda Burgers with Tomato Onion Jam and Crispy Potato Wedges

Take your burger game to the next level with these smoky gouda burgers. A perfectly seasoned beef patty is topped with nutty melted gouda, a sweet and tangy tomato onion jam and a smoky special sauce. Served on toasted potato buns, every bite is packed with flavor.

On the side, crispy oven-baked potato wedges seasoned with smoked paprika add the perfect crunch. This complete meal is simple enough for a weeknight but impressive enough for company.

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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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. Halve, peel and thinly slice the onion. Dice the tomato. Cut the potatoes into ½-inch-thick wedges.
2. In a small bowl, combine mayonnaise, sour cream and a pinch of smoked paprika (reserve the rest). Season with salt and pepper; set aside.
3. Toss potato wedges on a baking sheet with a drizzle of oil; season with salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
4. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion and cook until lightly caramelized, 8-10 minutes. Add the diced tomato, chicken stock concentrate, remaining smoked paprika, sugar and 2 tablespoons water. Cook, stirring, until jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl; wipe the pan clean.
5. While the onion cooks, form the 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 the 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 and cover the pan to melt the cheese.
7. Meanwhile, halve the potato buns and toast until golden. Spread the bottom buns with a bit of the reserved sauce. Top with the patties, tomato onion jam and bun tops. 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 provolone, mozzarella or cheddar for a different flavor.

How do I make the tomato onion jam ahead of time?

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

Can I bake the potato wedges instead of frying?

Yes, the recipe already uses baking. For extra crispiness, flip the wedges halfway through roasting.