Cheesy “Burgers” with Gojuchang Sauce + Crispy Smashed Potatoes
If there is one thing I look forward to at the turn of the season, it’s firing up the grill and going hard in the burger game. Specifically a burger that drifts from the very typical ketchup, lettuce, + tomato vibe. I want something jazzed up where the sauce is a shining start and the toppings are the perfect pairing. And with it being a very low-key Memorial Dat at-home with just us two, I figured what better time to bust out the first burger of the season. This year’s burger debut - Cheesy “Burgers” with Gojuchang Sauce + Crispy Smashed Potatoes. The most pillowy pretzel bun that’s hollowed out to hold a cauliflower ‘patty,” caramelized onions, and a gojuchang mayo. As with all my favorite burgers - the gojuchang mayo is the chef’s kiss component. It’s creamy + garlicky + savory, and has this secret sauce vibe that is just perfect. We were dipping fries in it and adding more to our burgers. Very addicting + 100% will b e repeated for many burger BBQs through the season.
Cauliflower turned burger patty
A burger + fry moment is a perfect meal in my eyes, and honestly something I love sharing with Jordan. Probably because sharing a basket of fries and some dippers is one of my favorite things to share. Recreating it at home is just as fun, and always sets the tone for a really fun moment at-home. But we go hard on the vegetarian train these days, and don’t really mess around too much with the fake meats. So to make a long story short, our short-cut to a wholesome veggie patty is a hunk of cauliflower. Cauliflower steaks grilled up with some basic seasonings, left on the grill until just tender, and straight onto a bun. Super simple, and very on theme with my “you can make that with cauliflower” mentality. The cauliflower, in my opinion, just tastes way good with any topping + any sauce. It’s as versatile as a traditional beef burger patty, so I use it pretty often.
All this to say that a few charred edges, some grill marks, and some melted cheese goes a long way into turning a piece of cauliflower into a more than acceptable burger topping.
This sauce - WOW
I am a sucker for a really good burger sauce, and this one is going down in the make it again and again and again category. It is beyond good! A perfect combo of gojuchang + mayo, and amped up with garlic + other basic pantry seasonings.
It’s also 100% stolen from the Naughty Fork account, which is my new favorite food account (for indulgent things only). Her version requires cooking before composing the sauce, and I simplified it to skip that step + make the most of time outside. Result was an easy to throw together + very delicious burger spread that I can’t wait to again. So addicting we were dipping our potatoes in the leftovers - actively trying to mop up every drop of the stuff!
The crispiest potatoes
Crispy smashed potatoes were the perfect side (& the little bit of fun we added to our BBQ). I’d also say they were the BEST iteration of a fry we’ve ever made at home. So perfectly browned, a definitive crunch, and just everything you want from a fry that’s made for dipping. We followed a very simple boil, smash, & roast process, and it’s honestly fool proof (we made these again later in the week + they were just as crispy + perfect).
The process it super easy - boil baby potatoes for 15 minutes, let them cool, smash (with your hand, bottom of a glass, or other fancy smashing tool), brush with oil, and roast for about 30 minutes. You can even boil the potatoes ahead of time to get them smash ready + make dinner prep even simpler. We’re so luck to have a convection oven, and using that feature allows us to get them so perfectly crispy. The sides are lightly brushed with olive oil, but they’re so crispy I couldn’t believe they didn’t come out of a fryer. Big hunks of potatoes that you can break in half or really get a couple bites out of, & they’re perfect for dipping. A true joy of side dish!
A perfect way to end the holiday weekend. Just us two, a game of cribbage, and juicy cauliflower burgers. A perfectly relaxed + delicious Memorial Day for just us, and I loved every second.
For the sauce
1/2 c. Gojuchang
1/2 c. Mayo
2 cloves garlic, minced
1 tbsp honey
1 tbsp apple cider vinegar
2 tsp sesame seeds
For the burgers
1 white onion, halved + thinly sliced
2 tbsp butter + 1 tbsp EVOO (for caramelized onions)
2 tbsp Worcestershire
Salt + pepper
1 head of cauliflower, sliced into steaks
EVOO
Seasoning salt
White cheddar
Pretzels buns
For the crispy potatoes
Baby Dutch gold potatoes
EVOO
Garlic powder
Salt + peppe
Start by making the sauce. Add all sauce ingredients to a bowl and whisk together. When it’s a smooth, creamy mix, cover the bowl with plastic wrap + set aside.
Move to prepping the caramelized onions. Place the butter + EVOO in a skillet over medium heat. When it’s melted, add the onion and toss to coat. Reduce the heat to medium low + let the onions cook for 30-40 minutes, stirring occasionally, continuing to lower the heat if needed so the onions don’t burn (you don’t want them to be black). Add the Worcestershire and a pinch of salt + pepper at the 25 minutes mark, stir, and continue to cook. The onions are done when they’re tender, soft, caramelized, and you can continue to keep the onions over low heat until you’re ready to eat. Move to prepping the crispy potatoes as the onions cook.
For the potatoes, place the potatoes in a large pot of water and bring to boil. Boil the potatoes for 15 minutes (just until they’re fork tender). Remove from thee water + let the potatoes cool for 15 minutes. Turn the oven to 400. One a parchment lined baking sheet, smash the potatoes (we found the best method was with the bottom or a water-glass). In a small dish, mix together a couple tablespoons of EVOO + a teaspoon of garlic powder. Brush both sides of the smashed potatoes with the EVOO mix. Sprinkle with salt + pepper. Place the potatoes in the oven + roast for 20 minutes (turn on the convection feature if you have it). Flip after 20 minutes and cook another 10-15 minutes - you want the potatoes to be golden, browned around the edges, and crispy.
For the cauliflower, take the steak pieces, brush with EVOO + sprinkle with some seasoning salt. Either place them on the grill until tender or roast in the oven with the potatoes for 25-30 minutes. When they’re cooked, sprinkle with white cheddar and continue to cook another 3-5 minutes so the cheese melt.
To prep the burgers, cut the pretzel buns in half and remove some of the inside - creating a little “crater” in the top + bottom of the bun. Slather some of the gojuchang sauce on the top + bottom of the bun. Top with a cheesy cauliflower piece + some onions. Smash together, serve with potatoes, and you’re set! It’s a little messy + total perfection!