Gouda Pork Burgers with Caramelized Sriracha Onion and Potato Wedges

2 servings

Ingredients

• 12 oz. yukon gold potatoes
• 1 yellow onion
• 1 lime
• 2 garlic cloves
• 2 potato buns
• 1 teaspoon smoked paprika
• 1 teaspoon sriracha
• 10 oz. ground pork
• 2 slices gouda cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• salt
• black pepper

Directions

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2 inch thick wedges. Halve, peel and thinly slice onion. Mince a few slices until 2 tablespoons. Zest and quarter lime. Grate 1 clove garlic. 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 tablespoons butter in a medium pan over medium heat. Add sliced onion, 1/4 teaspoon sugar and salt. Cook, stirring, until browned and softened, 10-15 minutes. (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, 1/2 teaspoon sugar and salt. Form into two patties, 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.

While the burgers are cooking, toast buns until golden. 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 the 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.

Recipe originally found on Hello Fresh.

I served this with a side salad. There will most likely be extra sauce, which I used for dipping sauce for my potatoes.

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