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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Potato Buns(ContainsEggs, Milk, Soy, Wheat)
Yukon Gold Potatoes
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. 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 sliced onion cooks, in a large bowl, mix pork, minced onion, half the grated garlic, remaining paprika, ½ tsp sugar, and a few big pinches of salt. Shape into two 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 sides 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 sriracha onion. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side for dipping.