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

Chipotle Onion & Smoked Gouda Burger

with Sour Cream & Chive Potatoes

35 MIN
+$6.99/serving 2 Servings
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  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties
  • with Black Bean Patties from Actual Veggies®

    From the Test Kitchen

    WHY WE LOVE THIS DISH
    To create a smoky-sweet topping for these 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 jalapeños that lends incredible depth of flavor. Melty smoked gouda, tangy pickles, and a layer of creamy mayo provide perfect balance.
    CLICK FOR RECIPE CARD

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    • Nutrition
      PER SERVING
    • Calories
      1040 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chipotle Onion & Smoked Gouda Burger with Sour Cream & Chive Potatoes
    Title
    • 2 Black Bean & Red Pepper Patties
    • 2 Challah Buns
    • 1 Red Onion
    • ¾ lb Fingerling Potatoes
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Barbecue Sauce
    • 1 bunch Chives
    • 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)
    time-saving
    tips & techniques
    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.

    Cook the patties
    4 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the cheese is melted and the patties are heated through. Transfer to a work surface.

    Toast the buns & serve your dish
    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, mayonnaise, pickles, cooked patties, and glazed onion. Serve the burgers with the dressed potatoes on the side. Enjoy!

    Tips from Home Chefs

    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 Cook the patties

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 minutes, or until browned. Flip the patties and evenly top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the cheese is melted and the patties are heated through. Transfer to a work surface.

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

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