Goat Cheese & Caramelized Onion Burgers

with Roasted Potatoes & Dijon-Mayo Dipper

40 MIN

+$1.99/serving 4 Servings

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with Dry-Aged Ground Beef

From the Test Kitchen

Tangy goat cheese gets mixed with crème fraîche to create a creamy, indulgent layer of flavor atop these beef burgers. Caramelized onion finishes off the burgers on a sweet note, and you'll serve it all with a side of classic roasted potatoes and a dijon-mayo dipper.
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Nutrition

PER SERVING
Calories

1010 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Dry-Aged Ground Beef
4 Burger Buns
1¼ lbs Potatoes
1 Red Onion
2 oz Goat Cheese
1 Tbsp Whole Grain Dijon Mustard
2 Tbsps Maple Syrup
1 Tbsp Sherry Vinegar
¼ cup Mayonnaise
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Crème Fraîche

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the potatoes; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. In a bowl, combine the mayonnaise and mustard. In a separate bowl, combine the crème fraîche and goat cheese; using a fork, mash until smooth and thoroughly combined. If necessary, halve the buns.

2 Roast the potato wedges

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

3 Carmelize 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 sliced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter) and maple syrup. Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Transfer to a bowl; 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 ½-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 per side (flipping carefully, as the oil may splatter), or until 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 Finish & 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, creamy goat cheese, cooked patties, and caramelized onion. Serve the burgers with the roasted potato wedges and dijon mayo on the side. Enjoy!