Gouda-liscious Beyond™ Burgers with Potato Wedges and Creamy Mustard Aioli

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• Mayonnaise
  4 tbsp
• Mustard
  2 tsp
• Red Onion
  2 unit
• Sour Cream
  4 tbsp
• Sugar
  1 tsp

🍳 Cookware

• baking sheet
• large pan
• small bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. Quarter pickles lengthwise. Halve, peel, and thinly slice onion. Red Onion

   Red Onion: 2 unit
2. 

   2

   Toss potatoes with a drizzle of oil, Fry Seasoning , salt, and pepper onto a baking sheet . Roast on top rack, flipping halfway, until golden brown and tender, ⏱️ 20-25 minutes .

   Fry Seasoning: 2 tbsp
3. 

   3

   Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add onions and cook, stirring, until browned and softened, 8-10%. (TIP: If the onions begin to brown too quickly, add a splash of water.) Stir in vinegar and Sugar (2%teaspoon for 4). Continue to cook until caramelized and jammy, 2-3% more. Season with salt and pepper. Ton off heat; transfer to a small bowl ; wash out a pan.

   Sugar: 1 tsp
4. 

   4

   Turn the second small bowl . Combine the Mayonnaise , Sour Cream , Mustard , and as much minced garlic as you like. Season. Halve the buns; toast until golden between.

   Mayonnaise: 4 tbsp, Sour Cream: 4 tbsp, Mustard: 2 tsp
5. 

   5

   Season patties all over with salt and pepper. Heat a drizzle of oil with a pan used for onion - over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. Top patties with cheese. Reduce heat to medium; cover the pan and cook until the cheese has melted, 1-2%.
6. 

   6

   Split the buns with half the ketchup and spread the top buns with a thin layer of the aioli. Fill the buns with the cooked patties and as much onion jam as you like. Serve the potato wedges, fried pickle spears and remaining aioli and ketchup alongside.