Smoky Pork Burgers with Gouda and Spicy Caramelized Onions

Get ready for a burger that’s anything but ordinary. These smoky pork patties are piled high with melted Gouda, a heap of spicy-sweet caramelized sriracha onions and a cool, tangy lime sauce. Every bite is a perfect balance of rich, savory and feisty flavors.

And because no great burger is complete without a side, we’re serving it up with crispy oven-baked potato wedges seasoned with smoked paprika. It’s a satisfying, finger-food feast that’s sure to become a weeknight favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView 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. Preheat the oven to 450°F (230°C). Wash and dry all produce. Halve, peel and thinly slice the onion. Mince a few slices until you have 2 tablespoons. Zest ½ teaspoon zest from the lime, then cut the lime into quarters. Grate 1 clove of garlic. Split the potato buns in half. Cut the Yukon Gold potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, half the smoked paprika and a large pinch of salt and pepper. Roast in the oven until tender and golden brown, about 20 minutes.
3. Meanwhile, in a medium pan over medium heat, melt 2 tablespoons butter. Add the sliced onion, ¼ teaspoon sugar and a pinch of salt. Cook, stirring occasionally, until the onion softens and begins to brown, 10-15 minutes. If the onion starts to burn, lower the heat and add a splash of water. Stir in the sriracha (adjust to taste) and a squeeze of lime juice. Remove the pan from heat.
4. While the onion cooks, in a large bowl, combine the ground pork, the 2 tablespoons minced onion, half the grated garlic, the remaining smoked paprika, ½ teaspoon sugar and a few generous pinches of salt. Shape the mixture into 2 patties, slightly wider than the buns. Heat a drizzle of olive oil in a large pan over medium heat. Add the patties and cook for 7 minutes on one side. Flip and cook for 4 minutes on the other side, then top each patty with a slice of Gouda. Continue cooking until the cheese melts and the patties reach your desired doneness.
5. Remove the patties from the pan and set aside. Place the buns cut-side down in the same pan over medium heat. Toast until golden, about 1 minute (work in batches if necessary). In a small bowl, mix the lime zest, a squeeze of lime juice, mayonnaise, sour cream and a pinch of the remaining garlic (add more to taste). Season with salt and pepper.
6. Spread the sauce on the bottom halves of the buns. Fill the buns with the patties and top with the caramelized sriracha onions. Divide the burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Gouda with another melting cheese like provolone, mozzarella or cheddar.

Can I make the potato wedges ahead of time?

For best texture, roast the wedges fresh. However, you can parboil the potatoes earlier and finish roasting just before serving.

Is there a substitute for sriracha?

You can use any hot sauce or chili paste or omit it for a milder onion topping.