Cheeseburgers are pretty much a perfect food. Beef patty, a slice of cheese, maybe a squeeze of ketchup—that’s all you need for a good one. For a GREAT one, however, it’s best to leave it to the pros (aka our chefs) who settle for nothing less. Here, they’re bringing the good vibes by topping beef patties with nutty gouda. The cheesy patties are then sandwiched between toasty buns along with tomato onion jam and a smoky special sauce. Oh, and did we mention there’s potato wedges (aka oven fries) on the side? Goodbye, just-plain-good burgers!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Potato Buns(ContainsEggs, Milk, Wheat, Soy)
Chicken Stock Concentrate
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion. Dice tomato. Cut potatoes into ½-inch-thick wedges. In a small bowl, combine mayonnaise, sour cream, and a pinch of paprika (you’ll use the rest in step 3). Season with salt and pepper; set aside.
Toss potatoes on a baking sheet with a large drizzle of oil; season with salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly caramelized, 8-10 minutes. Add tomato, stock concentrate, remaining paprika, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water (4 TBSP for 4). Cook, stirring, until jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.
While onion cooks, form beef into two patties (four patties for 4 servings), each a bit wider than a burger bun. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for jam over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda; cover pan to melt cheese. Meanwhile, halve buns. Toast until golden brown.
Spread bottom buns with a bit of sauce (reserve the rest for potatoes). Top with patties, jam, and top buns. Serve with potatoes on the side and remaining sauce for dipping.