Pub-Style Gouda Burgers & Potato Wedges

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and crispy, 20-25 minutes.

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook until lightly browned, 8-10 minutes.

Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer to a small bowl.

While onion cooks, in a second small bowl, combine mayonnaise, half the horseradish paste, half the mustard, and ¼ tsp sugar (all the horseradish paste, all the mustard, and ½ tsp sugar for 4 servings). (Use less horseradish paste if you’re heat-sensitive.)

In a medium bowl, combine beef*, garlic powder, and half the onion powder (all for 4 servings). Form into two patties (four patties for 4), each slightly wider than a burger bun. Season all over with salt and pepper.

Heat a drizzle of oil in pan used for onion over medium-high heat. Add patties; 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.