’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
Potatoes
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.
Reviews from our home cooks
Delicious, easy to make, and easy to customize (I'm a picky eater that doesn't like onions - I know, I know, but I was able to separate them from the 'shrooms and it was still awesome). Could use more aioli - probably double bc it's a great dip for the wedges. It's easy to replicate though, so no major complaints here.
These were SO delicious. I did cook the onions for longer (mr. fresh wants me to eat raw onion soo bad) and added some of the *cooked* onion to the burger meat instead of raw. Overall they came out incredibly and I loved the method of roasting the potato wedges on the top rack!
The gouda beef and mushrooms have an incredible savory taste. My potato wedges turned out crispy and golden. I enjoyed this recipe.
The mushrooms, onions, and sauce go well with the burger. Everything tasted awesome. I suggest using larger sized potatoes- idaho perhaps, for the potatoes sent with the ingredients were too small to create the desired potato wedge we wanted.
I was super excited for this recipe and was kind of let down. The potatoes wedges were great! But the burger had hardly any flavor. Maybe I'm just used to super flavorful meat? I would just need to add some more of my own seasonings the next time I make it
Buns need to be softer! The meat for the burgers is very flavorful! love the garlic aioli so fun to learn how to change a normal hamburger into a gourmet hamburger!
SO GOOD! Could have used a little more of the garlic aioli for dipping the fries-- only had enough to spread on the burgers but will definitely be making this meal again! YUM!
I haven't had a shroom burger before! I wasn't sure I liked mushrooms, but these were so yummy!! So glad I tried them!!❤
The combination of flavors this burger has, makes mouths happy. The potatoes finished off the dish just right.
Probably one of my favorite burger recipes. Flavors go together nicely and it is properly filling. The only thing is I think it could use something fresh to balance out all the hot foods(temp not flavor) and richness
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