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Smoked Gouda Burgers
with Spicy Maple Brussels Sprouts & Roasted Purple Potatoes
45 MIN
+$3.00/serving
2 Servings
From the Test Kitchen
TECHNIQUE TO HIGHLIGHT
To turn hearty brussels sprouts into a tender, delicious topper for simply seared USDA prime beef burgers, you'll cook thinly sliced sprouts with shallot until lightly caramelized, then glaze it all with piquant apple cider vinegar for bright notes, and sweet maple syrup with just a touch of heat for delightful spice.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1060 Cals (est.)
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fresh
ingredients
Title
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12 oz Usda Prime Ground Beef
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2 Challah Buns
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½ lb Brussels Sprouts
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¾ lb Purple Potatoes
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1 Shallot
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1 Tbsp Dijonnaise
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2 oz Smoked Gouda Cheese
- 2 Tbsps Sliced Roasted Almonds
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1 Tbsp Apple Cider Vinegar
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½ oz Sweety Drop Peppers
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1½ Tbsps Spicy Maple Syrup
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel and thinly slice the shallot. Cut off and discard the stem ends of half the brussels sprouts (you will have extra); halve lengthwise, then thinly slice crosswise. Thinly slice the cheese. Halve the buns.
2
Roast the potatoes
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the brussels sprouts
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spicy maple syrup (carefully, as the liquid may splatter) and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid has mostly cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the burgers
Place the beef in a large bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 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 & serve your dish
Add the halved buns, cut side down, to the pan of reserved fond. 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, dijonnaise, cooked patties, and cooked brussels sprouts. Serve the burgers with the roasted potatoes. Garnish the potatoes with the peppers and almonds. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Peel and thinly slice the shallot. Cut off and discard the stem ends of half the brussels sprouts (you will have extra); halve lengthwise, then thinly slice crosswise. Thinly slice the cheese. Halve the buns.
2
Roast the potatoes
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt and pepper. Add as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the brussels sprouts
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spicy maple syrup (carefully, as the liquid may splatter) and vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the liquid has mostly cooked off. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the burgers
Place the beef in a large bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 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 & serve your dish
Add the halved buns, cut side down, to the pan of reserved fond. 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, dijonnaise, cooked patties, and cooked brussels sprouts. Serve the burgers with the roasted potatoes. Garnish the potatoes with the peppers and almonds. Enjoy!
Tips from Home Chefs