’Shroom & Gouda Burgers
with Potato Wedges & Garlic Aioli
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 nutty gouda cheese, buttery sautéed mushrooms and onions, and a dollop of garlic aioli, then tucked into toasty buns. On the side, there’s a heap of crispy potato wedges and more garlic aioli for dunking. If you’re into all-things savory, it’s safe to say you’ll be falling hard for this umami-bomb of a dish, too.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
2 tablespoon
Mayonnaise
(Contains: Eggs, Soy)
10 ounce
Ground Beef
4 ounce
Button Mushrooms
2 unit
Potato Buns
(Contains: Eggs, Milk, Soy, Wheat)
1 teaspoon
Garlic Powder
2 slice
Gouda Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Halve buns.
• Toss potatoes on a baking sheet with a large drizzle of oil; season generously with salt and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • While potatoes roast, in a small bowl, combine mayonnaise, ¼ tsp garlic powder (you’ll use the rest later), and pepper. (For 4 servings, use ½ tsp garlic powder.)
• Heat 1 TBSP butter and a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, sliced onion, salt, and pepper. Cook, stirring occasionally, until softened and lightly browned, 7-8 minutes. TIP: Adjust heat and add a splash of water if veggies begin to brown too quickly. • Turn off heat; season with salt and pepper. Transfer to a medium bowl.
• While mushroom mixture cooks, in a second medium bowl, combine beef*, minced onion, remaining garlic powder, pepper, and ¾ tsp salt (1½ tsp for 4 servings). • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
• Heat a drizzle of oil in pan used for mushroom mixture over medium- high heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with mushroom mixture and gouda; cover pan to melt cheese. TIP: If your pan doesn’t have a lid, cover with foil. • GRILLING ALTERNATIVE: Heat a welloiled grill or grill pan over mediumhigh heat. Add patties and cook to desired doneness (we suggest 3-5 minutes per side, but grills can vary). In the last 1-2 minutes of cooking, top each patty with gouda; cover to melt cheese. Top with mushroom mixture when assembling your burgers in the next step.
• Toast buns until golden. Spread buns with garlic aioli. Fill buns with patties. • Divide burgers and potato wedges between plates. Serve.
