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Gouda Pork Burgers

Gouda Pork Burgers

with Caramelized Sriracha Onion & 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:Family friendly
Allergens:WheatMilkEggsSoy

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Lime

2 clove

Garlic

2 unit

Potato Bun

(ContainsWheat, Milk, Eggs, Soy)

1 teaspoon

Smoked Paprika

1 teaspoon

Sriracha

10 ounce

Ground Pork

2 slice

Gouda Cheese

(ContainsMilk)

2 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

¾ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4602 kJ
Calories1100 kcal
Fat68 g
Saturated Fat25 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber7 g
Protein37 g
Cholesterol175 mg
Sodium900 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
Grater
Baking Sheet
Medium Pan
Large Bowl
Large Pan
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. 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.

2

Toss potatoes on a baking sheet with a large drizzle of olive oil, half the paprika (you’ll use the rest later), and a big pinch of salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

3

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.

4

While onion cooks, in a large bowl, combine pork, minced onion, half the grated garlic, remaining paprika, ½ tsp sugar (1 tsp for 4 servings), 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, 4-7 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts. Remove from pan and set aside.

5

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

6

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