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Gouda Pork Burgers

Gouda Pork Burgers

with Caramelized Sriracha Onion 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.


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

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

1 unit

Yellow Onion

1 unit


2 clove


2 unit

Potato Buns

(ContainsEggs, Milk, Soy, Wheat)

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


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat68 g
Saturated Fat25 g
Carbohydrate71 g
Sugar13 g
Dietary Fiber7 g
Protein37 g
Cholesterol175 mg
Sodium880 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
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Grate 1 clove garlic (2 cloves for 4). Halve buns.


Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika, and a big pinch of salt and pepper. Roast until browned and tender, 20-25 minutes.


Meanwhile, melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium heat. Add sliced onion, ¼ tsp sugar (½ tsp for 4), and salt. Cook, stirring, until browned and softened, 10-15 minutes. (TIP: Lower heat and add a splash of water if onion starts to burn.) Stir in a squeeze of lime juice and sriracha to taste.


While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, ½ tsp sugar (1 tsp for 4 servings), remaining paprika, and salt. Form into two patties (four for 4), each slightly wider than a burger bun. Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-6 minutes per side. In the last 2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.


Toast buns until golden. (TIP: For a deeper flavor, toast in pan used for patties over medium heat.) In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, lime zest to taste, and a pinch of remaining grated garlic to taste. Season with salt and pepper.


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