Smoked Gouda Cheeseburgers with Balsamic-Glazed Onion & Roasted Potatoes

Smoked Gouda Cheeseburgers

with Balsamic-Glazed Onion & Roasted Potatoes

35 MIN
2 Servings
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From the Test Kitchen

These crowd-pleasing cheeseburgers are layered with a bevy of satisfying flavors: you’ll season the patties with aromatic Italian seasonings, then top them with melty smoked gouda and savory-sweet glazed onion. On the side, you’ll spice things up with a Calabrian chile ketchup—the perfect dipper for simple roasted potato wedges.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Smoked Gouda Cheeseburgers with Balsamic-Glazed Onion & Roasted Potatoes
Title
  • 10 oz Ground Beef
  • 2 Burger Buns
  • ¾ lb Potatoes
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 oz Smoked Gouda Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Ketchup
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Balsamic Vinegar

Smoked Gouda Cheeseburgers

Prepare the ingredients
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-inch-wide wedges. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Thinly slice the gouda. If necessary, halve the buns. In a bowl, combine the ketchup and as much of the chile paste as you’d like, depending on how spicy you’d like the ketchup to be.

2 Roast the potatoes

Place the potato wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Cook & glaze the onion
3 Cook & glaze the onion

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until most of the liquid has cooked off. 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 the patties

In a bowl, combine the beef and Italian seasoning; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

Form the patties
Cook the patties
5 Cook the 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 gouda. 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 plate. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for beef.

6 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, cooked patties, and as much of the glazed onion as you’d like. Serve the burgers with the roasted potatoes and spicy ketchup on the side. Enjoy!

Toast the buns & serve your dish
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