’Shroom ’N’ Swiss Beef Burgers

Name: ’Shroom ’N’ Swiss Beef Burgers with Potato Wedges & a Creamy Honey Dijon Dipper
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 4 ounce Button Mushrooms; 2 unit Potato Buns; 1 unit Mushroom Stock Concentrate; 10 ounce Ground Beef; 2 slice Swiss Cheese; 3 tablespoon Sour Cream; 1.5 ounce Honey Dijon Dressing; Salt; Pepper; 4 teaspoon Olive Oil; 1 tablespoon Butter

with Potato Wedges & a Creamy Honey Dijon Dipper

Recipe Development TeamPublished on March 07, 2023

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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 Swiss cheese and sautéed mushrooms, then tucked into toasty buns. Served with a heap of crispy oven fries and honey Dijon sauce for dipping, well, everything!

Allergens:

Milk

•Eggs

•Soy

•Wheat

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

Potatoes

4 ounce

Button Mushrooms

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

1 unit

Mushroom Stock Concentrate

10 ounce

Ground Beef

2 slice

Swiss Cheese

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

4 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories1030 kcal

Fat63 g

Saturated Fat25 g

Carbohydrate81 g

Sugar13 g

Dietary Fiber4 g

Protein41 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

•Large Pan

•Small Bowl

•Large Bowl

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve buns.

• Toss potatoes on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. • Roast on top rack until browned and crisp, 20-25 minutes.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened, 3-5 minutes. Season with salt and pepper. • Stir in half the stock concentrate (you’ll use the rest in the next step) and 1 TBSP water (2 TBSP for 4). Cook, stirring, until mushrooms are coated, 30 seconds. • Turn off heat; transfer to a small bowl. Wipe out pan.

• In a large bowl, combine beef* and remaining stock concentrate. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form mixture into two patties (four patties for 4), each slightly wider than a burger bun. • Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Swiss cheese. Cover pan until cheese melts.

• While patties cook, toast buns until golden. • In a second small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.

• Spread bottom buns with as much sauce as you like. Top with patties, mushrooms, and top buns. • Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.

Ground Beef is fully cooked when internal temperature reaches 160°.