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Gouda & BBQ Mayo Burger
with Potato Salad & Crispy Onions
40 MIN
+$7.00/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
For incredible depth of flavor, you'll cook onion with piquant spices like smoked paprika and cayenne pepper, then glaze them with tangy worcestershire sauce. It's the perfect topping for our prime beef patties—covered with melty smoked gouda and sandwiched between toasted challah buns.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1360 Cals (est.)
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fresh
ingredients
Title
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12 oz Usda Prime Ground Beef
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2 Challah Buns
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¾ lb Potatoes
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⅓ cup Crispy Onions
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1 Yellow Onion
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¼ cup Barbecue Sauce
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2 Tbsps Mayonnaise
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1 bunch Parsley
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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2 Tbsps Sweet Pickle Relish
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¼ cup Dijonnaise
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2 Tbsps Vegetarian Worcestershire Sauce
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2 oz Smoked Gouda Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the parsley leaves and stems. In a large bowl, combine the dijonnaise, pickle relish, and half the chopped parsley; season with salt and pepper. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise.
2
Roast the potatoes & make the potato salad
Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of mustard-relish sauce; stir to combine. Taste, then season with salt and pepper if desired.
3
Cook & glaze the onion
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and lightly browned. Add the worcestershire sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the liquid is slightly thickened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In the same pan, 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.
5
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan. 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, cooked patties, BBQ mayo, glazed onion, and crispy onions. Serve the burgers with the potato salad on the side. Garnish the salad with the remaining chopped parsley. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the parsley leaves and stems. In a large bowl, combine the dijonnaise, pickle relish, and half the chopped parsley; season with salt and pepper. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. In a bowl, combine the barbecue sauce and mayonnaise.
2
Roast the potatoes & make the potato salad
Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of mustard-relish sauce; stir to combine. Taste, then season with salt and pepper if desired.
3
Cook & glaze the onion
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened and lightly browned. Add the worcestershire sauce (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the liquid is slightly thickened. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Form & cook the patties
Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-inch-thick patties. In the same pan, 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.
5
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan. 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, cooked patties, BBQ mayo, glazed onion, and crispy onions. Serve the burgers with the potato salad on the side. Garnish the salad with the remaining chopped parsley. Enjoy!
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