Smoky Gouda Pork Burgers with Sriracha Caramelized Onions and Crispy Potato Wedges

Get ready for a burger experience that’s bursting with bold, layered flavors. These juicy pork patties are seasoned with smoked paprika, garlic and onion, then topped with nutty melted Gouda and a heap of feisty caramelized onions spiked with sriracha and lime. Everything is tucked into toasty potato buns spread with a creamy garlic-lime sauce and served alongside crispy oven-baked potato wedges.

This recipe is all about big, satisfying flavors that come together easily. The sweet heat of the sriracha onions perfectly complements the rich pork and smoky cheese, while the tangy sauce and crunchy wedges round out the meal. It’s a delicious twist on a classic burger that will have everyone asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Zest and quarter lime. Grate 1 clove garlic (2 cloves for 4). Halve buns.
2. Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (you’ll use the rest later) and a big pinch of salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
3. Meanwhile, melt 2 tablespoons butter (3 tablespoons for 4 servings) in a medium pan over medium heat. Add sliced onion, ¼ teaspoon sugar (½ teaspoon for 4) and salt. Cook, stirring, until browned and softened, 10-15 minutes. (Tip: Lower heat and add a splash of water if onion starts to burn.) Stir in a squeeze of lime juice and sriracha to taste.
4. While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, remaining paprika, ½ teaspoon sugar (1 teaspoon for 4 servings) and salt. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.
5. Toast buns until golden. (Tip: For a deeper flavor, toast in pan used for patties over medium heat.) While buns toast, in a small bowl, combine mayonnaise, sour cream and a squeeze of lime juice. Stir in as much lime zest and remaining grated garlic as you like. Season with salt and pepper.
6. Spread as much sauce as you like onto bottom buns; fill buns with patties and sriracha onion. Divide burgers and potatoes between plates. Serve with any remaining sauce for dipping and lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of Gouda?

Yes, you can substitute Gouda with other meltable cheeses like provolone, mozzarella or cheddar for a different flavor profile.

Can I make the sriracha onions less spicy?

Absolutely. Reduce or omit the sriracha or add it gradually to taste. You can also use a mild chili sauce or skip it entirely for a sweeter caramelized onion.

Can I prepare the patties ahead of time?

Yes, you can form the patties up to a day in advance and refrigerate them covered. Cook them straight from the fridge, adding a minute or two to the cooking time.