Chipotle Onion & Smoked Gouda Burger with Sour Cream & Chive Potatoes
Craft Burger

Chipotle Onion & Smoked Gouda Burger

with Sour Cream & Chive Potatoes

35 MIN
$14.99/serving 2 Servings
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From the Test Kitchen

To create a smoky-sweet topping for these USDA Prime ground beef burgers, you'll glaze red onion with a combo of barbecue sauce and chipotle chile paste—a specialty condiment made from dried, smoked jalapeño peppers that lends incredible depth of flavor.

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  • Nutrition
    PER SERVING
  • Calories
    1100 Cals (est.)
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ingredients
Chipotle Onion & Smoked Gouda Burger with Sour Cream & Chive Potatoes
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 1 Red Onion
  • ¾ lb Fingerling Potatoes
  • 1 bunch Chives
  • ¼ cup Barbecue Sauce
  • 2 tsps Chipotle Chile Paste
  • 2 oz Smoked Gouda Cheese
  • 3 oz Pickle Chips
  • 2 Tbsps Mayonnaise
  • ¼ cup Sour Cream
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise. Thinly slice the chives. Halve, peel, and medium dice the onion. Thinly slice the cheese. Halve the buns.

Cook & dress the potatoes
2 Cook & dress the potatoes

Add the halved potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, sliced chives, and 1 teaspoon of the spice blend (you will have extra); season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

Cook & glaze the onion
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 diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the barbecue sauce (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and 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.

Form & cook the patties
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 and 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 cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.

Toast the buns & serve your dish
5 Toast the buns & serve your dish

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, mayonnaise, pickles, cooked patties, and glazed onion. Serve the burgers with the dressed potatoes on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise. Thinly slice the chives. Halve, peel, and medium dice the onion. Thinly slice the cheese. Halve the buns.

2 Cook & dress the potatoes

Add the halved potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream, sliced chives, and 1 teaspoon of the spice blend (you will have extra); season with salt and pepper. Stir to coat. Taste, then season with salt and pepper if desired.

Cook & dress the potatoes
Cook & glaze the onion
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 diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the barbecue sauce (carefully, as the liquid may splatter) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and 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.

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 and 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 cooking beef until an instant-read thermometer registers a minimum temperature of 160°F.

Form & cook the patties
Toast the buns & serve your dish
5 Toast the buns & serve your dish

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, mayonnaise, pickles, cooked patties, and glazed onion. Serve the burgers with the dressed potatoes on the side. Enjoy!