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+ servings
Messy but delicious, this Hungarian Goulash Inspired burger is going to be your new favorite.

Hungarian Goulash Inspired Burgers

Course: Dinner/Grilling
Cuisine: Hungarian
Keyword: cheeseburger, Fusion Recipe, Gourmet burger
Servings: 6 burgers
Author: Michelle De La Cerda

Hungarian Goulash Inspired Burgers are all the flavor of the classic international favorite but served up in burger form on a potato bun.



  • 2 tbsp extra virgin olive oil
  • 3/4 tsp caraway seeds
  • 3/4 tsp marjarom
  • 1 cup onion; finely diced about one small onion
  • 1/2 cup red bell pepper; finely diced about one large pepper
  • 3 tsp garlic; minced/grated 3 large, 6 small
  • 2 tbsp Hungarian Sweet Paprika; plus 1/2 tsp more
  • 2 tbsp fresh flat leaf parsley; finely chopped
  • 3/4 tsp salt; +/- to taste; divided
  • 3/4 tsp black pepper; +/- to taste; divided
  • 1/2 cup low-sodium beef broth
  • 1 cup tomato sauce
  • 3 tbsp instant potato flakes
  • 1/4 cup sour cream
  • 2 lbs ground beef; 85% lean
  • 6 potato buns
  • fresh leafy lettuce (red/green leaf, romaine, etc)
  • 6 slices gruyere cheese


For the Sauce

  1. Heat a large skillet over medium-high heat.

  2. Once the skillet is hot, add the olive oil.

  3. Add the caraway seeds and marjoram; stir constantly allowing them to bloom or become fragrant.

  4. Add the onions, bell peppers, and garlic; mix well incorporating the seasonings into the aromatics; cook for 3-5 minutes or until they begin to soften.

  5. Add the paprika (reserving the 1/2 tsp for later use), 1/2 tsp salt and pepper, and the parsley; mix well and cook for 2 more minutes.

  6. REMOVE 1/4 cup of this mixture; set aside

  7. Add the beef broth to the remaining mixture in the skillet, pulling up any stuck on bits at the bottom of the pan.

  8. Add the tomato sauce; reduce heat to medium and allow to simmer for 2-3 minutes.

  9. Add the potato flakes ONE tablespoon at a time, mix in fully before adding more. If mixture is super thick after TWO tablespoons, do not add the third, reserve it for possible later use.

  10. Fold in the sour cream, allow the sauce to cook on medium for at least 5 minutes.

  11. If the sauce is too thin, add the remaining tablespoon of potato flakes; if the sauce is too thick, add more beef broth, tablespoons at a time.

For the Burgers

  1. Place the ground beef to a large bowl.

  2. Add the reserved spiced onions and pepper mixture.

  3. Add the reserved 1/2 tsp paprika, and the 1/4 tsp salt and pepper.

  4. Mix well but take care to not over mix the meat.

  5. Form 6 - 1/3 lb patties and allow the patties to sit for at least 30 minutes, infusing the spices fully into the ground beef.

  6. Heat grill on high and cook approximately 3 minutes per side or to desired doneness.

  7. Top with gruyere cheese cheese, lettuce, and goulash sauce on a potato bun; serve and enjoy.