Smoky Pork Burgers with Gouda, Sriracha Onions and Potato Wedges

These smoky pork burgers are anything but ordinary. Juicy patties seasoned with smoked paprika and garlic are topped with melted Gouda, spicy-sweet sriracha caramelized onions and a tangy lime cream sauce. Served on soft potato buns with crispy oven-baked potato wedges, this is a burger night to remember.

The magic is in the toppings: caramelized onions get a kick from sriracha and a squeeze of lime, while the sauce combines mayo, sour cream and fresh lime zest. Every bite is a balance of smoky, creamy, spicy and tangy flavors. Perfect for a fun dinner that feels special but comes together easily.

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Ingredients

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Halve, peel and thinly slice one onion; mince enough of the sliced onion to get ¼ cup. Zest 1 teaspoon zest from the lime, then cut the lime into quarters. Grate the garlic cloves. Split the buns in half. Cut the potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with a drizzle of olive oil, half the smoked paprika and a generous pinch of salt and pepper. Roast until tender and golden brown, about 20 minutes.
3. Meanwhile, in a medium pan over medium heat, melt the butter. Add the sliced onions, ½ teaspoon sugar and a pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown, 10-15 minutes. If they begin 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 from heat.
4. In a large bowl, combine the ground pork, minced onion, half the grated garlic, the remaining smoked paprika, 1 teaspoon sugar and a few generous pinches of salt and pepper. Mix gently and shape into 4 patties slightly wider than the buns. Heat a drizzle of olive oil in a large pan over medium heat. Cook the patties for 7 minutes on one side, then flip and cook for 4 minutes more. Top each patty with a slice of Gouda and cook until the cheese melts and the patties are cooked through.
5. Transfer the patties to a plate. In the same pan, working in batches if needed, place the buns cut-side down and toast over medium heat until golden, about 1 minute. In a small bowl, mix the mayonnaise, sour cream, lime zest, a squeeze of lime juice and the remaining grated garlic. Season with salt and pepper to taste.
6. Spread the sauce on the bottom halves of the buns. Assemble the burgers with the patties and top with the sriracha onions. Serve the burgers with the potato wedges and any extra sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute with smoked provolone, cheddar or mozzarella for a different flavor.

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

Pork should reach an internal temperature of 160°F (71°C). Use a meat thermometer to check or cook until no longer pink in the center.

Can I make these burgers ahead of time?

You can prepare the patties and sauce up to a day in advance. Cook the patties and assemble just before serving for best results.