BBQ & Smoked Gouda Burgers with Sweet Potato Wedges & Pepper Ranch
Game Day

BBQ & Smoked Gouda Burgers

with Sweet Potato Wedges & Pepper Ranch

45 MIN
+$4.50/serving 4 Servings
Wellness at Blue Apron
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
We're bringing the game-day tailgate to you with this delicious burger! Fluffy challah buns are layered with scallion mayo, juicy, USDA Prime beef patties, honey-BBQ sauce (spiced with a bit of hot sauce to cut through the richness), and crispy onions for a winning combo of flavors in every bite.
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  • Nutrition
    PER SERVING
  • Calories
    1330 Cals (est.)
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fresh
ingredients
BBQ & Smoked Gouda Burgers with Sweet Potato Wedges & Pepper Ranch
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 1½ lbs Sweet Potatoes
  • 4 Scallions
  • 2 Tbsps Hot Sauce
  • ½ cup Barbecue Sauce
  • 4 oz Smoked Gouda Cheese
  • 6 oz Pickle Chips
  • 1 oz Pickled Peppadew Peppers
  • ⅓ cup Crispy Onions
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 4 tsps Honey
  • ½ cup Mayonnaise
time-saving
tips & techniques
Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the buns. Thinly slice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the sweet potatoes into 1-inch-wide wedges. Roughly chop the peppers. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Roast the sweet potatoes
2 Roast the sweet potatoes

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the patties
3 Cook the patties

Once the sweet potatoes have roasted about 10 minutes, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

Toast the buns & serve your dish
4 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, scallion mayo, cooked patties, BBQ sauce, pickles, and crispy onions. Serve the burgers with the roasted sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the BBQ sauce
1 Prepare the ingredients & make the BBQ sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the buns. Thinly slice the cheese. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the sweet potatoes into 1-inch-wide wedges. Roughly chop the peppers. In a bowl, combine the chopped peppers and ranch dressing. In a separate bowl, combine the mayonnaise and sliced white bottoms of the scallions. In a separate bowl, combine the barbecue sauce, honey (kneading the packet before opening), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

2 Roast the sweet potatoes

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Cook the patties
3 Cook the patties

Once the sweet potatoes have roasted about 10 minutes, place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the sliced cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

4 Toast the buns & serve your dish

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, scallion mayo, cooked patties, BBQ sauce, pickles, and crispy onions. Serve the burgers with the roasted sweet potatoes and pepper ranch on the side. Garnish the sweet potatoes with the sliced green tops of the scallions. Enjoy!

Toast the buns & serve your dish
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