Smoked Gouda cheeseburgers topped with potato chips and caramelized onion sour cream dip. A “crunchburger” that ranks as one of the messiest burgers I ever ate. And one of the best.
It’s all about texture, temperature and taste. Crunchy, salty chips. Tender, smoky-sweet caramelized onions. Cool sour cream. Warm, gooey Gouda cheese. Atop a hot, juicy burger. All of that in each incredible bite.
Growing up I always put some sort of chip on my sandwich. Salty potato chips on tuna fish. Nacho cheese Doritos on turkey and salami. Although technically not a chip. . . french fries on my burgers. . . something I still do.
Since I cleaned up my junk food ways the only time I eat chips is when I go to Panera and always the baked ones. Plus tortilla chips. Do those count as junk food? They don’t seem as evil. They aren’t overflowing with chemicals, preservative and msg. They have a short ingredient list, all of which I recognize. Have you looked at the mile-long ingredient list on Doritos lately? I have and it’s scary. Don’t. Do. It.
Eat this instead.
Smoked Gouda cheeseburgers topped with potato chips and caramelized onion sour cream dip.
- Melt the oil and butter in a large skillet over medium heat. Add the onions and cook 20-30 minutes, stirring often. Season with salt and pepper to taste and remove from heat.
- Once onions are cool mix with sour cream and mayo. Season to taste. Refrigerate.
- Make 4 (1/4) pound patties out of the sirloin or 3 bigger ones. Season both sides with salt and pepper. Cook in a skillet or on a grill to your desired doneness, melting the gouda on top of each during the last few minutes.
- Serve on buns with a big dollop of sour cream dip topped generously with potato chips and your choice of fixin's.