Steakhouse Burger with Crispy Potatoes and Creamy Wedge Salad

Get ready to sink your teeth into the ultimate steakhouse burger experience. These all-beef patties are crusted with bold steak seasoning, seared to perfection and topped with melty Gouda, sweet caramelized onions and crispy bacon. A creamy mustard sauce ties it all together inside a buttery brioche bun.

On the side, enjoy crispy roasted potato wedges and crunchy romaine wedges drizzled with a homemade ranch dressing and loaded with bacon and tomatoes. It’s a complete, satisfying meal that’s perfect for a special dinner or weekend cookout.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Romaine LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Whole Grain MustardView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice onion. Trim root end from romaine, leaving bottom intact; quarter lengthwise into wedges. Dice tomato.
2. Toss potatoes on a baking sheet with a large drizzle of oil, salt and pepper. Roast until tender, 20-25 minutes.
3. Meanwhile, heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan. Once cool, roughly chop a few bacon slices to get 2 tablespoons; set the rest aside.
4. Heat pan with reserved bacon fat over medium-high heat. Add onion and cook, stirring, until browned and softened, 8-10 minutes. Add ¼ cup water and 1 teaspoon sugar. Cook until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Transfer to a small bowl. Wipe out pan.
5. In a large bowl, combine beef and steak spice; season with salt (about ¾ teaspoon) and pepper. Form into two patties, each slightly wider than a bun. Heat a drizzle of oil in the same pan over medium-high heat. Add patties; cook 3-5 minutes per side. Flip, top with Gouda and cook to desired doneness, 3-5 minutes more.
6. While patties cook, in a small bowl combine mayonnaise and mustard. In another small bowl, combine sour cream and half the ranch spice; add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper. Halve and toast buns until golden.
7. Fill toasted buns with patties, bacon slices, caramelized onion and mayo-mustard sauce. Divide between plates. Serve with romaine wedges; top with tomato, chopped bacon and creamy herb dressing. Serve with potato wedges and remaining sauce for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, provolone, cheddar or Swiss would work well as substitutes.

How do I make the ranch dressing from scratch?

The recipe uses sour cream and ranch spice mix; you can substitute with buttermilk and fresh herbs if preferred.

Can I prepare the caramelized onions ahead of time?

Absolutely. Caramelized onions can be made up to 3 days in advance and stored in the refrigerator.