Gouda Vibes Burgers

Name: Gouda Vibes Burgers with Tomato Onion Jam & Roasted Broccoli
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Sour Cream; oz Potato; 1 Onion; 8 oz Broccoli; 10 oz Ground Beef; 1 unit Chicken Stock Concentrate; 1 tsp Smoked Paprika; 2 tbsp Mayonnaise; 2 slice Gouda Cheese; 1 Tomato; 2 Potato; 1 tsp Granulated Sugar, tsp; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Tomato Onion Jam & Roasted Broccoli

By Recipe0 System

Cheeseburgers are pretty much a perfect food. A beef patty, a slice of cheese, maybe a squeeze of ketchup—that’s all you need for a good one. For a GREAT one it’s best to leave it to the pros (aka our chefs). Here, they’re bringing the good vibes by topping beef patties with nutty gouda, then sandwiching them between toasty buns along with tomato onion jam and a smoky special sauce. Oh, and did we mention there’s potato wedges on the side?

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
oz Potato
1 Onion
8 oz Broccoli
10 oz Ground Beef
1 unit Chicken Stock Concentrate
1 tsp Smoked Paprika
2 tbsp Mayonnaise
2 slice Gouda Cheese
1 Tomato
2 Potato
1 tsp Granulated Sugar, tsp
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Dice tomato.

In a small bowl, combine mayonnaise, sour cream, and a pinch of paprika (you’ll use the rest later). Season with salt and pepper; set aside.

Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
2

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.

Swap in broccoli for potatoes. Roast until tender and browned, 15-20 minutes.
3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned, 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 caramelized and jammy, 2-3 minutes. Season with salt and pepper.

Turn off heat; transfer to a second small bowl. Wash out pan.
4

While onion cooks, form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper.
5

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 until cheese melts.

Meanwhile, halve buns. Toast until golden brown.
6

Spread bottom buns with a bit of sauce. Fill buns with patties and tomato onion jam.

Divide burgers between plates. Serve with potato wedges on the side and remaining sauce for dipping.

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