’Shroom & Gouda Pork Burgers
with Potato Wedges & Garlic Aioli
- Eggs
- Milk
- Soy
- Wheat
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.
Ingredients
12 ounce
Potato
1 unit
Onion
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
10 ounce
Ground Pork
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
4 ounce
Button Mushrooms
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory combo of gouda, mushrooms, and garlic aioli; some suggested adding acid for balance.
- Ease of prep: Customers found this quick and easy to make, with clear instructions and a 30-minute total prep and cook time.
- Suggestions: Consider toasting the buns, adding fresh veggies like lettuce or tomato, and doubling the garlic aioli for extra dipping.
- Leftovers: Some found the burgers quite large; consider making into sliders or saving half for later.
- Sides: Many wished for a veggie side option instead of potato wedges; a salad or roasted broccoli were popular requests.
