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Chipotle Onion & Smoked Gouda Burger
with Sour Cream & Scallion Potatoes
35 MIN
+$6.99/serving
4 Servings
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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NutritionPER SERVING
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Calories1010 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Black Bean & Red Pepper Patties
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4 Challah Buns
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1 Red Onion
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1¼ lbs Fingerling Potatoes
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2 tsps Chipotle Chile Paste
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½ cup Barbecue Sauce
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2 Scallions
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4 oz Smoked Gouda Cheese
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6 oz Pickle Chips
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¼ cup Mayonnaise
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½ cup Sour Cream
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
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 scallions. 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 15 to 17 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 scallions, 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.
3
Cook & glaze the onion
Meanwhile, in a large 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, 1 to 2 minutes, 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 browned and heated through. Transfer to a work surface.
5
Toast the buns & serve your dish
Working in batches, 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!
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 scallions. 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 15 to 17 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 scallions, 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.
3
Cook & glaze the onion
Meanwhile, in a large 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, 1 to 2 minutes, 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 browned and heated through. Transfer to a work surface.
5
Toast the buns & serve your dish
Working in batches, 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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