Gouda Pork Burgers
with Caramelized Sriracha Onion & Potato Wedges
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Lime
2 clove
Garlic
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 teaspoon
Smoked Paprika
1 teaspoon
Sriracha
10 ounce
Ground Pork
2 slice
Gouda Cheese
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
¾ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 (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.
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, 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.
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.
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.
