Mushroom ’n’ Swiss Burgers
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Eggs
- Soy
- Wheat
Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy beef patties are topped with an ultra-savory combo of Swiss cheese and sautéed mushrooms, then tucked into toasty buns. Served with a heap of crispy oven fries and honey Dijon sauce, this is one satisfying meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
4 ounce
Button Mushrooms
15 ounce
Ground Beef
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Mushroom Stock Concentrate
2 unit
Potato Buns
(Contains: Soy, Wheat)
2 slice
Swiss Cheese
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve buns.
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Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper.
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Roast on top rack until browned and crisp, 20-25 minutes.
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Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 3-5 minutes. Season with salt and pepper.
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Stir in half the stock concentrate (you’ll use the rest in the next step) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until mushrooms are coated, 30 seconds.
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Turn off heat; transfer to a small bowl. Wipe out pan.
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In a large bowl, combine beef* and remaining stock concentrate. (TIP: Not sure how much beef to use? Refer to the “Before you start” section at left for guidance.) Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
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Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties; cook until browned and cooked through, 3-5 minutes per side.
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In the last 1-2 minutes of cooking, top each patty with Swiss cheese. Cover pan until cheese melts.
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While patties cook, toast buns until golden.
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In a second small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.
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Spread bottom buns with as much sauce as you like. Top with patties, mushrooms, and top buns.
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Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: These burgers earn rave reviews for their delicious, juicy taste and well-prepared mushrooms with flavorful sauce.
- Ease of prep: Customers love how quick and easy this meal is to make for dinner.
- Suggestions: Add more sauce and cheese for extra creaminess; consider cooking onions with the mushrooms for classic flavor.
- Portions: The extra meat option divides opinions — some love the generous size while others find it too much and harder to cook through.
- Potatoes: Season the wedges more generously, and many wish for vegetable variety beyond the usual potato sides.
