---
title: "Goudalicious Beyond Burgers"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/beyond-burgers-supreme-5d4861ec6977990008288bc2}
servings: 2
prep_time: "10 minutes"
cook_time: "25 minutes"
time_required: "35 minutes"
difficulty: Easy
allergens: [Eggs, Milk, Wheat]
tags: [American, Quick, Plant-Based]
rating: 4.0
rating_count: 1400
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Burger%20Recipes/goudalicious-beyond-burgers.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Quarter @dill pickle{1%spear} lengthwise. Halve, peel, and thinly slice @red onion{1%medium}.

Cut @yukon gold potatoes{2%lbs} into ½-inch-thick wedges. Toss on a #baking sheet{} with a drizzle of @vegetable oil{2%tbsp}, @fry seasoning{1%unit}, @salt{1%tsp}, and @pepper{½%tsp}. Roast on top rack, flipping halfway through, until golden brown and tender, ~{25%minutes}.

Meanwhile, heat a drizzle of vegetable oil in a #large pan{} over medium heat. Add red onion and cook, stirring occasionally, until browned and softened, ~{10%minutes}. If onion begins to brown too quickly, add a splash of @water{2%tbsp}. Stir in @balsamic vinegar{1%tbsp} and @sugar{1%unit}. Continue cooking until caramelized and jammy, ~{3%minutes} more. Season with salt and pepper. Turn off heat; transfer to a #small bowl{}. Wash out pan.

Mince or grate @garlic{1%cloves}. In a second #small bowl{}, combine @mayonnaise{2%tbsp}, @sour cream{2%tbsp}, @dijon mustard{1%tsp}, and minced garlic to taste. Season with salt and pepper. Halve @brioche buns{2%buns}; toast until golden.

Season @beyond burgers{2%patties} all over with salt and pepper. Heat a drizzle of vegetable oil in pan used for onion over medium-high heat. Add patties and cook until browned, ~{5%minutes} per side. Top each patty with @gouda cheese{4%slices}. Reduce heat to medium; cover pan until cheese is melted, ~{2%minutes}.

Spread bottom buns with half the @ketchup{2%tbsp} and top buns with a thin layer of aioli. Fill buns with patties and as much onion jam as you like. Serve with potato wedges, pickle spears, and remaining aioli and ketchup on the side.