’Shroom & Gouda Pork Burgers

’Shroom & Gouda Pork Burgers

with Potato Wedges & Garlic Aioli

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Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy pork 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.


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

2 tablespoon



10 ounce

Ground Pork

4 ounce

Button Mushrooms

2 unit

Potato Buns

(ContainsEggs, Wheat, Milk, Soy)

1 teaspoon

Garlic Powder

2 slice

Gouda Cheese


Not included in your delivery

1 tablespoon

Vegetable Oil

1 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4184 kJ
Calories1000 kcal
Fat60 g
Saturated Fat20 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber7 g
Protein38 g
Cholesterol150 mg
Sodium1230 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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. Halve buns. • 4 SERVINGS: Mince a few onion slices until you have 2 TBSP.


• 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. • Meanwhile, in a small bowl, combine mayonnaise, ¼ tsp garlic powder (you’ll use the rest later), and pepper. • 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. • Turn off heat; season with salt and pepper. Transfer to a medium bowl. • TIP: Adjust heat and add a splash of water if mixture begins to brown too quickly.


• While mushroom mixture cooks, in a second medium bowl, combine pork*, minced onion, remaining garlic powder, salt (we used ¾ tsp kosher salt), and pepper. • Form into two patties, each slightly wider than a burger bun. • 4 SERVINGS: Use 1½ tsp kosher salt. Form seasoned pork into four patties.


• Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Add patties and cook until browned and cooked through, 4-7 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.


• Meanwhile, toast buns until golden. Spread cut sides with garlic aioli. • Fill buns with patties; divide between plates with potato wedges and serve.