Smoked Gouda Cheeseburgers with Roasted Parmesan Potatoes & Balsamic Onion Mayo
Craft

Smoked Gouda Cheeseburgers

with Roasted Parmesan Potatoes & Balsamic Onion Mayo

40 MIN
+$1.98/serving 4 Servings
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  • with Prime Ground Beef
    includes 24 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Black Bean Patties from Actual Veggies®
    includes 4 Black Bean & Red Pepper Patties
  • 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.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      1030 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Smoked Gouda Cheeseburgers with Roasted Parmesan Potatoes & Balsamic Onion Mayo
    Title
    • 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
    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. 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.

    Roast & finish the potatoes
    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.

    Cook the onions
    3 Cook 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 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.

    Cook the patties
    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.

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

    Working in batches if necessary, 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, cooked onion, 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

    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. 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.

    Roast & finish the potatoes
    Cook the onions
    3 Cook 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 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.

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

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

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