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Smoked Gouda Cheeseburgers
with Roasted Parmesan Potatoes & Balsamic Onion Mayo
40 MIN
+$1.98/serving
4 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
-
Calories1030 Cals (est.)
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fresh
ingredients
Title
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4 Black Bean & Red Pepper Patties
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3 Tbsps Ketchup
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1¼ lbs Potatoes
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2 Tbsps Sour Cherry Spread
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 Challah Buns
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2 oz Arugula
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4 oz Smoked Gouda Cheese
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¼ cup Vegetarian Worcestershire Sauce
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2 oz Balsamic-Marinated Cipolline Onions
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¼ cup Grated Parmesan Cheese
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2 Yellow Onions
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¼ cup Mayonnaise
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. 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!
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