Caramelized Onion & Gouda Burgers with Creamy Mustard-Dressed Corn on the Cob

Caramelized Onion & Gouda Burgers

with Creamy Mustard-Dressed Corn on the Cob

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 910 Cals/serving

To make a deliciously rich topping for beef patties (which feature smoky gouda cheese mixed right inside) we’re caramelizing onion with worcestershire sauce and a touch of hot sauce for flavorful contrast. It’s rounded out with a side of corn on the cob coated in a bold sauce of creamy mustard (simply mustard and mayo) mixed with our Southern spice blend.

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Caramelized Onion & Gouda Burgers with Creamy Mustard-Dressed Corn on the Cob
Title
  • 1⅛ lbs Ground Beef
  • 4 Potato Buns
  • 4 ears Of Corn
  • 1 Sweet Onion
  • 4 oz Smoked Gouda Cheese
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Creamy Mustard Sauce
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Hot Sauce
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater; place in a large bowl. Halve, peel, and thinly slice the onion. Halve the buns

Caramelize the onion:
2 Caramelize the onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Form & cook the patties:
3 Form & cook the patties:

While the onion cooks, add the beef to the bowl of grated cheese; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the corn:
4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly. 

Toast the buns:
5 Toast the buns:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the creamy mustard sauce and spice blend; season with salt and pepper. Assemble the burgers using the toasted buns, cooked patties, and caramelized onion. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced mustard sauce. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater; place in a large bowl. Halve, peel, and thinly slice the onion. Halve the buns

2 Caramelize the onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Caramelize the onion:
Form & cook the patties:
3 Form & cook the patties:

While the onion cooks, add the beef to the bowl of grated cheese; season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly. 

Cook the corn:
Toast the buns:
5 Toast the buns:

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Finish & serve your dish:

In a bowl, combine the creamy mustard sauce and spice blend; season with salt and pepper. Assemble the burgers using the toasted buns, cooked patties, and caramelized onion. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced mustard sauce. Enjoy! 

Finish & serve your dish: