Smoked Gouda  & Onion Burgers with Corn on the Cob

Smoked Gouda & Onion Burgers

with Corn on the Cob

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 820 Cals/serving
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To complement juicy beef patties—packed with melty gouda cheese—we’re making a tender topping of sautéed onion (which gets rich flavor from additions of savory worcestershire sauce and brown sugar). Served on the side, sweet corn on the cob topped with a smoky, creamy mustard sauce adds even more bold flavor to the dish.

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ingredients
Smoked Gouda  & Onion Burgers with Corn on the Cob
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 2 ears Of Corn
  • 1 Sweet Onion
  • 2 oz Smoked Gouda Cheese
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Creamy Mustard Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater; place in a medium bowl. Halve, peel, and thinly slice the onion. Halve the buns.

Form the patties:
2 Form the patties:

Add the beef to the bowl of grated cheese; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 

Cook the patties & caramelize the onion:
3 Cook the patties & caramelize the onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties to one side of the pan. Add the sliced onion to the other side; season with salt and pepper. Cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is slightly softened and the patties are browned. Flip the patties (carefully, as the oil may splatter). Continue to cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is browned and the patties are cooked through. Leaving the onion in the pan, transfer the cooked patties to a plate. To the pan, add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer the caramelized onion to a bowl. Rinse and wipe out the pan.

Cook the corn:
4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.

Toast the buns:
5 Toast the buns:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Carefully transfer to a work surface.

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the creamy mustard sauce and half the spice blend (you will have extra). Assemble the burgers using the toasted buns, cooked patties, and caramelized onion. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced mustard sauce. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Remove any husks and silks from the corn, then wash and dry the cobs. Grate the cheese on the large side of a box grater; place in a medium bowl. Halve, peel, and thinly slice the onion. Halve the buns.

2 Form the patties:

Add the beef to the bowl of grated cheese; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. 

Form the patties:
Cook the patties & caramelize the onion:
3 Cook the patties & caramelize the onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties to one side of the pan. Add the sliced onion to the other side; season with salt and pepper. Cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is slightly softened and the patties are browned. Flip the patties (carefully, as the oil may splatter). Continue to cook, occasionally stirring the onion, 4 to 5 minutes, or until the onion is browned and the patties are cooked through. Leaving the onion in the pan, transfer the cooked patties to a plate. To the pan, add the sugar, worcestershire sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer the caramelized onion to a bowl. Rinse and wipe out the pan.

4 Cook the corn:

While the patties cook, add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.

Cook the corn:
Toast the buns:
5 Toast the buns:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Carefully transfer to a work surface.

6 Finish & serve your dish:

In a bowl, combine the creamy mustard sauce and half the spice blend (you will have extra). Assemble the burgers using the toasted buns, cooked patties, and caramelized onion. Serve the burgers with the cooked corn on the side. Evenly top the corn with the spiced mustard sauce. Enjoy! 

Finish & serve your dish: