It’s So Gouda Burger

June 19, 2018
Created by Executive Chef Aaron Ballard
45 minutes
Serves 4
  • 4 lb spiralized beet noodles
  • 1 cup brown rice flour
  • 4 tsp Old Bay seasoning
  • 8 cups canola oil
  • 4 Harmons challah buns
  • 4 slices smoked gouda
  • 4 Tbsp mayonnaise
  • 4 Harmons Bob's burgers
  • 4 slices cooked Harmons bacon
  • 4 Tbsp Tbsp Harmons BBQ sauce

Prepare a grill over medium-high heat.

Season burgers with salt and pepper and place burgers on grill. Cook burgers for 2 minutes. Turn a quarter turn and cook another 2 minutes. Flip burgers over and cook for 2 minutes. Turn a quarter turn and cook another 2 minutes. until the internal temperature reaches 155°.

Cook beet noodles according to cooking instructions. Pat beet noodles dry and reserve. In a bowl, combine brown rice flour and Old Bay seasoning and toss noodles to coat.

In a cast iron skillet over medium-high heat, add oil to cover at least 1″ of pan. Once oil is hot, fry coated beet noodles in oil until they nearly stop bubbling in hot oil, then place on a sheet pan lined with paper towels. Dab away excess oil. Set aside.

Grill burgers to desired temperature according to heating instructions. In last few minutes of cooking, add gouda and melt. Spread thin layer of mayo on both halves of challah buns, place cooked patty with melted gouda on bun. Place a dollop of barbecue sauce on patty, top with bacon, and fried beet noodles.