Craft

Smoked Gouda Burgers

with Spicy Maple Brussels Sprouts & Roasted Purple Potatoes

45 MIN

+$4.50/serving 4 Servings

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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 red onion 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.
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Nutrition

PER SERVING
Calories

1000 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Usda Prime Ground Beef
4 Challah Buns
½ lb Brussels Sprouts
1 Red Onion
1¼ lbs Purple Potatoes
1 bunch Parsley
¼ cup Dijonnaise
1 Tbsp Apple Cider Vinegar
4 oz Smoked Gouda Cheese
1½ Tbsps Spicy Maple Syrup
1 oz Sweety Drop Peppers
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

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 fresh produce. Large dice the potatoes. Halve, peel, and thinly slice the onion. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Thinly slice the cheese. Halve the buns. Roughly chop the parsley leaves and stems.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the diced potatoes 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 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the brussels sprouts

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 and 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 Form & cook the patties

Place the beef in a large 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 & 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 as much of the cooked brussels sprouts as you'd like. Serve the burgers with the roasted potatoes. Garnish the potatoes with the peppers and chopped parsley. Enjoy!