Smoked Gouda & Dry-Aged Beef Burgers with Parmesan Roasted Potatoes
Craft

Smoked Gouda & Dry-Aged Beef Burgers

with Parmesan Roasted Potatoes

40 MIN
+$4.99/serving 2 Servings
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Available Options

  • with Dry-Aged Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
    • with Dry-Aged Ground Beef

    From the Test Kitchen

    WHY WE LOVE THIS DISH

    These dry-aged 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

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      1110 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Smoked Gouda & Dry-Aged Beef Burgers with Parmesan Roasted Potatoes
    Title
    • 12 oz Dry-Aged Ground Beef
    • 2 Challah Buns
    • 12 oz Potatoes
    • 2 oz Arugula
    • 1 Red Onion
    • 2 oz Smoked Gouda Cheese
    • 1 oz Balsamic-Marinated Cipolline Onions
    • 1 Tbsp Ketchup
    • 1 Tbsp Sour Cherry Spread
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Roasted Pistachios

    Smoked Gouda & Dry-Aged Beef Burgers

    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 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 20 to 24 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 & glaze the onion
    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 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 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!

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