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Caramelized Onion & Gouda Burgers
with Creamy Mustard-Dressed Corn on the Cob
30 MIN
4
Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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4 Potato Buns
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4 ears Of Corn
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4 oz Smoked Gouda Cheese
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Hot Sauce
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1 Tbsp Light Brown Sugar
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¼ cup Creamy Mustard Sauce
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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1 Yellow Or Sweet Onion
step-by-step
instructions
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 the husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater. 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. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Form & cook the patties
In a large bowl, combine the beef and 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.
*An instant-read thermometer should register 160°F.
4
Cook the corn
Meanwhile, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.
5
Toast the buns
Working in batches if necessary, add the halved 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!
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 the husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater. 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. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Form & cook the patties
In a large bowl, combine the beef and 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.
*An instant-read thermometer should register 160°F.
4
Cook the corn
Meanwhile, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.
5
Toast the buns
Working in batches if necessary, add the halved 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!
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