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Smoked Gouda Pork Burgers

Smoked Gouda Pork Burgers

with Caramelized Sriracha Onions and Potato Wedges

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These bodacious burgers are positively layered with flavor. First, pork patties are infused with an aromatic mix of garlic, onion, and paprika. Then, the cooked burgers are topped with nutty, melty gouda and a tangle of feisty caramelized onions spiked with sriracha and lime. Everything gets tucked into toasty buns spread with creamy garlic-lime sauce and served with a heap of crispy oven fries. Prepare for total taste bud takeover.

Tags:Spicy
Allergens:WheatEggsMilkSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Yellow Onion

1 unit

Lime

2 clove

Garlic

4 unit

Potato Buns

(ContainsWheat, Eggs, Milk, Soy)

24 ounce

Yukon Gold Potatoes

2 teaspoon

Smoked Paprika

2 teaspoon

Sriracha

20 ounce

Ground Pork

4 slice

Gouda Cheese

(ContainsMilk)

4 tablespoon

Mayonnaise

(ContainsEggs)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

1.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4602 kJ
Calories1100 kcal
Fat67 g
Saturated Fat25 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber9 g
Protein42 g
Cholesterol175 mg
Sodium690 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Large Pan
Medium Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onions. Mince a few slices until you have ¼ cup. Zest 1 tsp zest from lime, then cut into quarters. Grate garlic. Split buns in half. Cut potatoes into ½-inch-thick wedges.

2

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (1 packet), and a large pinch of salt and pepper. Roast in oven until tender and browned, about 20 minutes.

3

Meanwhile, melt 3 TBSP butter in a medium pan over medium heat. Add sliced onions, ½ 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 onions start to burn.) Stir in sriracha (to taste) and a squeeze of lime juice. Remove pan from heat.

4

While sliced onions cook, in a large bowl, mix pork, minced onions, half the garlic, remaining paprika, 1 tsp sugar, and a few big pinches of salt. Shape mixture into four 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 cheese. Cook until patties reach desired doneness.

5

Remove patties from pan and set aside. Working in batches, add buns cut sides down to same pan over medium heat (only add as many as will fit at one time). Toast until golden, about 1 minute. In a small bowl, mix mayonnaise, sour cream, lime zest, a squeeze of lime juice, and a pinch of remaining garlic (use more to taste). Season with salt and pepper.

6

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