Smoked Gouda Cheeseburgers with Roasted Parmesan & Pistachio Potatoes
Craft

Smoked Gouda Cheeseburgers

with Roasted Parmesan & Pistachio Potatoes

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These prime ground beef burgers are piled high with exciting flavors and textures thanks to a layer of melted, smoky gouda, a swoosh of sour cherry ketchup, sweet onion glazed with tangy worcestershire, and bites of fresh arugula—all sandwiched between fluffy challah buns.
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  • Nutrition
    PER SERVING
  • Calories
    1050 Cals (est.)
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fresh
ingredients
Smoked Gouda Cheeseburgers with Roasted Parmesan & Pistachio Potatoes
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • 2 oz Arugula
  • ¾ lb Potatoes
  • 1 Tbsp Sour Cherry Spread
  • 2 oz Smoked Gouda Cheese
  • 1 Tbsp Ketchup
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Yellow Or Red Onion
time-saving
tips & techniques
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 1/2-inch rounds. Roughly chop the cipolline onions. Roughly chop the pistachios. Halve, peel, and thinly slice the onion. Thinly slice the gouda. Halve the buns. In a bowl, combine the sour cherry spread and ketchup.

Roast & finish the potatoes
2 Roast & finish the potatoes

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the parmesan, chopped cipolline onions, and chopped pistachios; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

Cook the onion
3 Cook 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 sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Form & cook the patties
4 Form & cook the patties

Place the beef and remaining spice blend in a bowl. Season with salt and pepper. Gently mix to combine. 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 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 work surface. Carefully drain off and discard any excess oil. 

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

Toast the buns & serve your dish
5 Toast the buns & serve your dish

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, sour cherry ketchup, cooked patties, cooked onion, and as much of the arugula as you'd like. Serve the burgers with the finished potatoes on the side. Enjoy!

Tips from Home Chefs

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 1/2-inch rounds. Roughly chop the cipolline onions. Roughly chop the pistachios. Halve, peel, and thinly slice the onion. Thinly slice the gouda. Halve the buns. In a bowl, combine the sour cherry spread and ketchup.

2 Roast & finish the potatoes

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the parmesan, chopped cipolline onions, and chopped pistachios; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

Roast & finish the potatoes
Cook the onion
3 Cook 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 sliced onion; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Form & cook the patties

Place the beef and remaining spice blend in a bowl. Season with salt and pepper. Gently mix to combine. 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 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 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

Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). 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, sour cherry ketchup, cooked patties, cooked onion, and as much of the arugula as you'd like. Serve the burgers with the finished potatoes on the side. Enjoy!

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