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Cheeseburgers with Cucumber-Radish Salsa
"The Gouda Wife Burger"
40 MIN
4 Servings
From the Test Kitchen
From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these burgers are topped with smoky, creamy Gouda and a crisp vegetable salsa—all paired with roasted sweet potato wedges.
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NutritionPER SERVING
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Calories870 Cals (est.)
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step-by-step
instructions
1
Prepare & roast the sweet potatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Thinly slice the cheese. Halve the buns.
3
Make the salsa:
While the sweet potatoes continue to roast, in a bowl, combine the sliced radishes and cucumbers and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Form & cook the patties:
In a large bowl, combine the beef, chopped shallot, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: 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 on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced cheese; grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
5
Toast the buns & serve your dish:
STOVE: Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, and salsa (discarding any liquid). Serve the burgers with the roasted sweet potatoes. Enjoy!
1
Prepare & roast the sweet potatoes:
If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the sweet potatoes roast, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Halve the cucumbers lengthwise; thinly slice crosswise. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Thinly slice the cheese. Halve the buns.
3
Make the salsa:
While the sweet potatoes continue to roast, in a bowl, combine the sliced radishes and cucumbers and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Form & cook the patties:
In a large bowl, combine the beef, chopped shallot, and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into four 1/2-inch-thick patties; transfer to a plate.
STOVE: 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 on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the sliced cheese. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from the pan.
GRILL: Oil the patties. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the sliced cheese; grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.
5
Toast the buns & serve your dish:
STOVE: Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
GRILL: Grill the buns, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, and salsa (discarding any liquid). Serve the burgers with the roasted sweet potatoes. Enjoy!
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