master

From July to September, we’re teaming up with the hit FOX show, Bob’s Burgers™, and LA-based chef, Alvin Cailan, to bring you a new recipe based on the pun-loving show each month. Ready for your grill or stove, these burgers are topped with smoky Gouda and a crisp vegetable salsa—all paired with perfectly roasted sweet potato wedges.

Ethan Mick

"The Gouda Wife Burger"

Cheeseburgers with  Cucumber-Radish Salsa

Ground Beef

Potato Buns

Persian Cucumber

Sweet Potatoes

Radishes

Garlic

Smoked Gouda Cheese

Shallot

Creamy Mustard Sauce

Panko Breadcrumbs

Red Wine Vinegar

Ingredients

oven

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the **sweet potatoes** lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare & roast the sweet potatoes:

While the sweet potatoes roast, cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Halve the **cucumber** lengthwise, then thinly slice crosswise. Peel the **shallot** and finely chop to get 2 tablespoons (you may have extra). If necessary, peel **1 clove of garlic** (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Thinly slice the **cheese**. Halve the **buns**.

Prepare the remaining ingredients:

While the sweet potatoes continue to roast, in a bowl, combine the **sliced radishes and cucumber** and **vinegar**. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Make the salsa:

In a bowl, combine the **beef**, **chopped shallot**, **garlic paste**, and **breadcrumbs**; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate. 

**STOVE: **In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **patties**; cook 4 to 5 minutes on the first side, or until browned. Flip the patties (carefully, as the oil may splatter). Evenly top with the **sliced cheese**. Loosely cover with foil; cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Drain off and discard any excess oil from the pan.  
**GRILL: **Oil the **patties** on both sides. Grill 6 to 7 minutes on the first side, or until browned. Flip and continue to grill 4 minutes. Evenly top with the **sliced cheese**. Continue to grill 2 to 3 minutes, or until the cheese is melted and the patties are cooked through. Transfer to a plate.

Form & cook the patties:

**STOVE: **Heat the pan of reserved fond on medium-high until hot. Add the **buns**, cut side down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.    
**GRILL: **Grill the **buns**, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the **toasted buns**, **creamy mustard sauce**, **cooked patties**, and **salsa** (discarding any liquid). Serve the **burgers** with the **roasted sweet potatoes**. Enjoy!