Craft

Creamed Onion & Smoked Gouda Burger

with Purple Potato Wedges & Honey Mustard

40 MIN

+$4.50/serving 4 Servings

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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
For melt-in-your-mouth richness, we're giving an onion special English treatment with our take on creamed onions. This traditional holiday side becomes the ideal luxe burger topping when cooked in the pan with aromatic sage, a bit of sugar and cream, which helps tenderize and caramelize the onion to perfection and gives them their hallmark creamy texture.
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Nutrition

PER SERVING
Calories

1170 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
4 Challah Buns
4 oz Smoked Gouda Cheese
3 oz Pickle Chips
¼ cup Dijonnaise
1 bunch Sage
1¼ lbs Purple Potatoes
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
2 Tbsps Whole Grain Dijon Mustard
1 Tbsp Apple Cider Vinegar
1 Tbsp Sugar
¼ cup Cream
2 Tbsps Honey
1 Yellow Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Pick the sage leaves off the stems; roughly chop the leaves. Halve the buns. In a bowl, combine the dijonnaise and honey (kneading the packet before opening).

2 Roast the potatoes

Line a sheet pan with foil.Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the quatre épices. Toss to coat and arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Make the creamed onion

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped sage. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the vinegar (carefully, as the liquid may splatter) and sugar. Cook, stirring frequently, 1 to 2 minutes, or until combined and the liquid has cooked off. Add the cream; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until thickened. Transfer to a bowl and 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 four 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

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned.Transfer to a work surface.

6 Finish & serve your dish

Assemble the burgers using the toasted buns, whole grain mustard, pickles, cooked patties, and creamed onion. Serve the burgers with the roasted potatoes and honey mustard on the side. Enjoy!