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Homemade fully loaded burgers

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fully loaded burgers with potato wedges and dip

Fancy making a fully loaded burger at home? Our homemade gourmet burger recipe with side of smoky potato wedges and dip is a total FEAST to eat!

Sometimes you just crave a big dirty burger! A fully loaded burger with cheese, onions, crispy bacon and burger sauce.

And you want that burger with proper homemade chunky potato wedges and a creamy dip.

Well…. this is for you. It will 100% satisfy your burger craving!

Our gourmet burger feast is a total DREAM! Homemade beef burgers topped with crispy pancetta, Jarlsberg cheese and the most amazing fried onions – fried in Peroni!

And we serve it with home cooked chunky potato wedges with smoky seasoning and a tangy anchovy mayonnaise for dipping them in.

It’s a gourmet burger FEAST!

Loaded Burger Ingredients

– for the homemade burgers

  • 500g beef mince – choose one with at least 15% fat content – the burgers will be tastier
  • Pinch salt and ground black pepper

– for the potato wedges

  • 8 Desiree potatoes – medium sized
  • 1 tbs smoked paprika
  • 2 tbs olive oil
  • Pinch salt and ground black pepper

– for the Peroni onions

  • 1 large onion – peeled and sliced into half moons
  • 1 tbs olive oil – swap for rapeseed or sunflower oil if you prefer
  • 2 tsp brown sugar
  • 100ml Peroni

– for the anchovy mayonnaise dip

  • 8 marinated anchovy fillets – the ones from the deli counter in the lovely lemon and herb dressing
  • 8 tbs mayonnaise – if you want to cut the fat content… do half mayonnaise, half fat free yogurt.
  • 2 tsp capers – finely chopped

– to serve

  • 4 burger rolls
  • 8 slices of pancetta – you can swap this for bacon if you prefer
  • 4 slices Jarlsberg cheese
  • 1 little gem lettuce – washed and shredded
  • 2 tbs tomato ketchup – or burger sauce if you prefer

Get loads more easy dinner recipes here

How to make loaded burgers

– for the burgers

basic burger recipe, 2 ingredient burgers, how to make beef burgers, easy family food from daisies and pie
  • Season the beef mince – put the ground beef (mince) and a good pinch of salt ad black pepper in to a mixing bowl.
  • Mix in the seasoning – using your hands, mix the salt and pepper into the beef mince.
  • Form the burger patties – split the mince into 4 equal portions and roll into balls using your hands.
  • Shape the burger patties – place the balls of minced beef onto a large sheet of cling film and place another sheet on top, using a rolling pin roll the burgers to the desired thickness.
  • Refrigerate your burgers – Place the beef burger patties in the fridge for at least an hour, they’ll be easier to cook.

– for the potato wedges

white bowl filled with homemade potato wedges
  • Wash the potatoes – then cut them half length ways, then cut each half into 4 chunky wedges.
  • Season the potato wedges – put them into a roasting tin and drizzle with 2 tbs of olive oil then sprinkle over the smoked paprika and season with salt and ground black pepper. Toss them altogether to coat everything evenly – I do this using my hands.
  • Cook the potato wedges – place the tray of potato wedges into the oven and then turn the oven onto 200C/ 400F/ Gas mark 6. The wedges will take around 30-45 minutes to cook (maybe longer depending on the size of the wedges)

for the Peroni onions

wooden chopping board with white plate on top filled with red onion cut into thin half moons
  • Soften the onions – warm a tbs of olive oil in a pan and cook the onions on a low-medium heat until softened.
  • Infuse the onions – turn up the heat and add the sugar and 100ml of Peroni – cook until the liquid has evaporated – keep warm until ready to serve.

for the anchovy mayonnaise dip

  • Mix up the mayonnaise dip – chop the anchovies into small pieces and mix with the mayonnaise and capers then divide into four small dishes ready for dunking potato wedges into.

– cook to burgers

  • Heat the pan – brush lightly with small drizzle of olive oil and cook the burgers over a medium heat until cooked through (this will depend on the thickness but approximately 10 – 15 minutes)
  • Crisp the pancetta – add the slices into the pan you cooked the burgers in and cook until golden and crispy – it’ll only take a few minutes.

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How to serve your fully loaded burgers!

fully loaded burgers with potato wedges and dip

To serve your burgers, split open the burger buns, add some lettuce, slide on the burgers, top with Jarlesberg cheese, the Peroni onions, ketchup and crispy pancetta.

Add pot of smoky potatoes wedges and dip on the side and tuck in!

Need some family meal ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

What can I put on fully loaded burgers?

You can really pile up your loaded burgers – try any of the following burger topping ideas!

What sides to serve with burgers?

Delicious side dishes to serve with burgers.

  • Spicy Coleslaw – add a bowl of homemade spicy coleslaw, fresh shredded carrots and red cabbage with onions in a spicy mayonnaise dressing.
  • Buttery corn cob – sweet and spicy corn cobs go great with a burger and wedges.
  • Waffle nachos – these potato waffle nachos are always cleared in minutes! Super popular potato side dish!
Yield: Serves 4

Loaded Burgers

Fully loaded burgers served with smoky potato wedges and tangy mayonnaise dip.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

For the burger patties

  • 500g beef mince 
  • Pinch salt 
  • Pinch ground black pepper 

For the potato wedges

  • 8 Desiree potatoes 
  • 1 tbs smoked paprika 
  • 2 tbs olive oil
  • Pinch salt 
  • Pinch ground black pepper

For the Peroni onions

  • 1 onion - sliced 
  • 1 tbs olive oil 
  • 2 tsp brown sugar
  • 100ml Peroni beer 

For the anchovy mayonnaise dip

  • 8 marinated anchovy fillets
  • 8 tbs mayonnaise 
  • 2 tsp capers 

To serve

  • 4 burger buns
  • 8 slices pancetta 
  • 4 slices Jarlsberg cheese 
  • 1 little gem - shredded
  • 2 tbs tomato ketchup

Instructions

For the bugers

  1. Season the beef mince – put the minced beef and a good pinch of salt ad black pepper in to a mixing bowl.
  2. Mix in the seasoning – using your hands, mix the salt and pepper into the beef mince.
  3. Form the burger patties – split the mince into 4 equal portions and roll into balls using your hands.
  4. Shape the burger patties – place the balls of minced beef onto a large sheet of cling film and place another sheet on top, using a rolling pin roll the burgers to the desired thickness.
  5. Refrigerate your burgers – Place the beef burger patties in the fridge for at least an hour, they’ll be easier to cook.

For the potato wedges

  1. Wash the potatoes – then cut them half length ways, then cut each half into 4 chunky wedges.
  2. Season the potato wedges – put them into a roasting tin and drizzle with 2 tbs of olive oil then sprinkle over the smoked paprika and season with salt and ground black pepper. Toss them altogether to coat everything evenly – I do this using my hands.
  3. Cook the potato wedges – place the tray of potato wedges into the oven and then turn the oven onto 200C/ 400F/ Gas mark 6. The wedges will take around 30-45 minutes to cook (maybe longer depending on the size of the wedges)

For the Peroni onions

  1. Soften the onions – warm a tbs of olive oil in a pan and cook the onions on a low-medium heat until softened.
  2. Infuse the onions – turn up the heat and add the sugar and 100ml of Peroni – cook until the liquid has evaporated – keep warm until ready to serve.

For the mayonnaise dip

  1. Mix up the mayonnaise dip – chop the anchovies into small pieces and mix with the mayonnaise and capers then divide into four small dishes ready for dunking potato wedges into.

Cook the burgers

  1. Heat the pan – brush lightly with small drizzle of olive oil and cook the burgers over a medium heat until cooked through (this will depend on the thickness but approximately 10 – 15 minutes)
  2. Heat the pancetta – add the slices into the pan you cooked the burgers in and cook until golden and crispy – it’ll only take a few minutes.

To serve

To serve your burgers, split open the burger buns, add some lettuce, slide on the burgers, top with Jarlesberg cheese, the Peroni onions, ketchup and crispy pancetta.

Add pot of smoky potatoes wedges and dip on the side and tuck in!

Notes

I know it seems like a lot of steps but you can make up the burger patties, prep the wedges and make up the dip ahead of time.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1529Total Fat: 95gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 57gCholesterol: 196mgSodium: 1090mgCarbohydrates: 105gFiber: 9gSugar: 12gProtein: 63g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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