HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGouda Pork Burgers
Gouda Pork Burgers

Gouda Pork Burgers

with Caramelized Sriracha Onion and Potato Wedges

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Make these burgers: they’re guaranteed to be a gouda time. All kidding aside, these will bring excitement to your dinner plate with their mix of bold and feisty flavors. Along with the pork patties, they have a topping trifecta of spicy caramelized onion, a creamy sauce, and, of course, gouda cheese. And because no burger is complete without a tasty side, there are also oven-baked potato fries for some finger food fun.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit


1 clove


2 unit

Potato Buns

(ContainsWheat, Eggs, Milk, Soy)

12 ounce

Yukon Gold Potatoes

1 teaspoon

Smoked Paprika

1 teaspoon


10 ounce

Ground Pork

2 slice

Gouda Cheese


2 tablespoon



2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon



¾ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4477 kJ
Calories1070 kcal
Fat67 g
Saturated Fat25 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber7 g
Protein41 g
Cholesterol165 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP. Zest ½ tsp zest from lime, then cut into quarters. Grate 1 clove garlic (we sent more). Split buns in half. Cut potatoes into ½-inch-thick wedges.


Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, and a large pinch of salt and pepper. Roast in oven until tender and browned, about 20 minutes.


Meanwhile, melt 2 TBSP butter in a medium pan over medium heat. Add sliced onion, ¼ tsp sugar, and a pinch of salt. Cook, tossing occasionally, until softened and beginning to brown, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.


While onion cooks, in a large bowl, mix pork, minced onion, half the garlic, remaining paprika, ½ tsp sugar, and a few big pinches of salt. Shape into 2 patties slightly wider than the buns. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook 7 minutes on one side. Flip and cook 4 minutes more on other side, then top each with a slice of gouda. Cook until patties reach desired doneness.


Remove patties from pan and set aside. Add buns cut-side down to same pan over medium heat. (TIP: Work in batches if not all will fit.) Toast until golden, about 1 minute. In a small bowl, mix lime zest, a squeeze of lime juice, mayonnaise, sour cream, and a pinch of remaining garlic (use more to taste). Season with salt and pepper.


Spread as much of the sauce as you like onto bottom halves of buns, then fill buns with patties and onion. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.