Smoked Gouda & Fried Pickle Burger with Sweet Potato Wedges
Craft

Smoked Gouda & Fried Pickle Burger

with Sweet Potato Wedges

45 MIN
+$7.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These delicious prime ground beef burgers are layered with crisp, golden fried pickle chips and creamy dijonnaise. We're pairing them with a hearty side of tender, roasted sweet potato wedges—served with a flavorful dipper of silky sour cream, fresh chives, and piquant pickled peppers.
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  • Nutrition
    PER SERVING
  • Calories
    1250 Cals (est.)
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Nutrition Label
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fresh
ingredients
Smoked Gouda & Fried Pickle Burger with Sweet Potato Wedges
Title
  • 12 oz Usda Prime Ground Beef
  • 3 oz Pickle Chips
  • 2 Challah Buns
  • 1 lb Sweet Potatoes
  • 1 bunch Chives
  • ¼ cup Tempura Mix
  • 2 cloves Garlic
  • 2 oz Smoked Gouda Cheese
  • ¼ cup Dijonnaise
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¼ cup Sour Cream
  • ½ oz Pickled Peppadew Peppers
time-saving
tips & techniques
Prepare the ingredients & make the dipper
1 Prepare the ingredients & make the dipper

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the cheese. Halve the buns. Thinly slice the chives. Roughly chop the peppers. In a bowl, combine the sour cream, sliced chives, and chopped peppers; season with salt and pepper.  

Roast the sweet potatoes
2 Roast the sweet potatoes

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.  

Make the batter & fry the pickles
3 Make the batter & fry the pickles

Meanwhile, pat the pickles dry with paper towels. In a medium bowl, whisk together the tempura mix, half the spice blend (you will have extra), and ¼ cup of cold water. Season with salt and pepper. Add the pickles; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, carefully add the coated pickles in an even layer (letting any excess batter drip off). Cook 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.  

Form & cook the patties
4 Form & cook the patties

In a medium bowl, combine the beef and garlic paste. 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 cheese. Loosely cover the pan with foil and 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.

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

Add the halved buns, cut side down, to the pan of reserved fond. 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, dijonnaise, cooked patties, and fried pickles. Serve the burgers with the roasted sweet potatoes and sour cream dipper on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dipper
1 Prepare the ingredients & make the dipper

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the cheese. Halve the buns. Thinly slice the chives. Roughly chop the peppers. In a bowl, combine the sour cream, sliced chives, and chopped peppers; season with salt and pepper.  

2 Roast the sweet potatoes

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.  

Roast the sweet potatoes
Make the batter & fry the pickles
3 Make the batter & fry the pickles

Meanwhile, pat the pickles dry with paper towels. In a medium bowl, whisk together the tempura mix, half the spice blend (you will have extra), and ¼ cup of cold water. Season with salt and pepper. Add the pickles; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, carefully add the coated pickles in an even layer (letting any excess batter drip off). Cook 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.  

4 Form & cook the patties

In a medium bowl, combine the beef and garlic paste. 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 cheese. Loosely cover the pan with foil and 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 pan of reserved fond. 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, dijonnaise, cooked patties, and fried pickles. Serve the burgers with the roasted sweet potatoes and sour cream dipper on the side. Enjoy!

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