Craft

Smoked Gouda Cheeseburgers

with Roasted Parmesan Potatoes & Balsamic Onion Mayo

40 MIN

+$1.98/serving 4 Servings

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with Black Bean Patties from Actual Veggies®

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

1030 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Black Bean & Red Pepper Patties
3 Tbsps Ketchup
1¼ lbs Potatoes
2 Tbsps Sour Cherry Spread
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
4 Challah Buns
2 oz Arugula
4 oz Smoked Gouda Cheese
¼ cup Vegetarian Worcestershire Sauce
2 oz Balsamic-Marinated Cipolline Onions
¼ cup Grated Parmesan Cheese
2 Yellow Onions
¼ cup Mayonnaise

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. Cut the potatoes into 1/2-inch rounds. Roughly chop the cipolline onions. Halve, peel, and thinly slice the yellow onions. Thinly slice the gouda. Halve the buns. In a bowl, combine the sour cherry spread and ketchup. In a separate bowl, combine the mayonnaise and chopped cipolline onions; season with salt and pepper.

2 Roast & finish the potatoes

Line a sheet pan with foil. Place the potato rounds on the foil; 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. Remove from the oven. Evenly top with the parmesan; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.

3 Cook & glaze the onions

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced yellow onions; 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

Working in batches, 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 onions, and as much of the arugula as you'd like. Serve the burgers with the finished potatoes and onion mayo on the side. Enjoy!

Tips from Home Chefs