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Smoked Gouda & Onion Burgers
with Corn on the Cob
25 MIN
2 Servings
From the Test Kitchen
To make a deliciously rich topping for our patties (which feature smoky gouda cheese) we’re caramelizing onion with brown sugar, savory worcestershire sauce, and a touch of crushed red pepper flakes for flavorful contrast.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories840 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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2 Potato Buns
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2 ears Of Corn
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2 oz Smoked Gouda Cheese
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Light Brown Sugar
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1 Tbsp Creamy Mustard Sauce
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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1 Yellow Or Sweet Onion
step-by-step
instructions
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 the 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.
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.
*An instant-read thermometer should register 160°F.
4
Cook the corn
Meanwhile, add the prepared corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.
5
Toast the buns
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved 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!
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 the 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.
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.
*An instant-read thermometer should register 160°F.
4
Cook the corn
Meanwhile, add the prepared corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly.
5
Toast the buns
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved 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!
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