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’Shroom & Gouda Burgers
’Shroom & Gouda Burgers

’Shroom & Gouda Burgers

with Potato Wedges & Garlic Aioli

Recipe Development Team
Recipe Development TeamPublished on June 09, 2021

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.

Allergens:
Egg
Soja
Milk
Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

2 tablespoon

Mayonnaise

10 ounce

Ground Beef

4 ounce

Button Mushrooms

2 unit

Potato Buns

1 teaspoon

Garlic Powder

2 slice

Gouda Cheese

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving
Calories1000 kcal
Fat59 g
Saturated Fat23 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber7 g
Protein43 g
Cholesterol155 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Large Pan
Medium Bowl

Instructions

Prep
1

• 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.

Roast & Mix
2

• 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.)

Cook Mushrooms & Onion
3

• 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.

Form Patties
4

• 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.

Cook Patties
5

• 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.

Serve
6

• Toast buns until golden. Spread buns with garlic aioli. Fill buns with patties. • Divide burgers and potato wedges between plates. Serve.

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