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Smoked Gouda Cheeseburgers
with Roasted Parmesan & Pistachio Potatoes
40 MIN
+$6.99/serving
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories1010 Cals (est.)
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fresh
ingredients
Title
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2 Black Bean & Red Pepper Patties
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1 Tbsp Ketchup
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1 Tbsp Sour Cherry Spread
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¾ lb Potatoes
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2 Challah Buns
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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2 oz Smoked Gouda Cheese
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2 oz Arugula
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1 oz Balsamic-Marinated Cipolline Onions
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Roasted Pistachios
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¼ cup Grated Parmesan Cheese
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1 Red Onion
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. Roughly chop the cipolline onions. Roughly chop the pistachios. Halve, peel, and thinly slice the red 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.
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 sliced red 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
Cook the patties
Evenly sprinkle the patties with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 4 to 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.
5
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan (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, glazed onion, and as much of the arugula as you'd like. Serve the burgers with the finished potatoes on the side. 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. Roughly chop the cipolline onions. Roughly chop the pistachios. Halve, peel, and thinly slice the red 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.
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 sliced red 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
Cook the patties
Evenly sprinkle the patties with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned patties. Cook 4 to 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.
5
Toast the buns & serve your dish
Add the halved buns, cut side down, to the same pan (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, glazed 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