Smoked Gouda Burgers & BBQ Glazed Onion with Sour Cream & Chive Potatoes
Craft

Smoked Gouda Burgers & BBQ Glazed Onion

with Sour Cream & Chive Potatoes

35 MIN
+$4.99/serving 2 Servings
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Available Options

  • with Dry-Aged Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
    • with Dry-Aged Ground Beef

    From the Test Kitchen

    To create a smoky-sweet topping for these dry-aged 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.

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    • Nutrition
      PER SERVING
    • Calories
      1160 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Smoked Gouda Burgers & BBQ Glazed Onion with Sour Cream & Chive Potatoes
    Title
    • 12 oz Dry-Aged Ground Beef
    • 2 Challah Buns
    • 1 Red Onion
    • 12 oz Fingerling Potatoes
    • 2 tsps Chipotle Chile Paste
    • 1 bunch Chives
    • ¼ cup Barbecue Sauce
    • 2 oz Smoked Gouda Cheese
    • 2 Tbsps Mayonnaise
    • 3 oz Pickle Chips
    • ¼ cup Sour Cream
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    Smoked Gouda Burgers & BBQ Glazed Onion

    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(s). Thinly slice the gouda. 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 (or 2 teaspoons for 4 servings); 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 nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s); 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 2 patties, about 1/2-inch thick. 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 gouda. 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 a minimum safe cooking temperature of 160°F for beef.

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

    Working in batches if necessary, 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(s). Serve the burgers with the dressed potatoes on the side. Enjoy!

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