’Shroom ’n’ Swiss Beef Burgers
with Asparagus & a Creamy Honey Dijon Dipper
- Milk
- Eggs
- Soy
- Wheat
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!
Ingredients
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)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
• 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.
Swap in asparagus for potatoes. Roast until lightly browned and tender, 10-12 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the burger's rich taste, with the mushrooms and sauce adding an explosion of flavor 🍄.
- Ease of prep: Most found it easy to make, though some noted the cooking time estimates might be optimistic for less experienced cooks.
- Suggestions: Consider toasting the buns longer for a less dense texture. Try using the leftover sauce to make a delicious grilled cheese sandwich.
- Portions: Some found the burger patties oversized; consider making them slightly smaller for a better bun-to-meat ratio.
- Sides: While many enjoyed the asparagus, a few found it limp or overcooked. Roast for less time if you prefer firmer spears.
Reviews from our home cooks
One of our favorite burgers so far! Could eat this every single day easily. Love all of the sauce and mushrooms and explosion of flavor! We will eat this again and again. Don't change it!
Loved the sauce and there was plenty of mushrooms 🍄 I had some next day with the mustard sauce and made it into grilled cheese with other cheese I had.
The best hamburgers I have ever made at home. Like going to a restaurant!
One of our favorite burgers. Not a mushroom fan, but I loved it!
Fantastic flavors. One of my favorite recipes. I upgraded to add asparagus.
Very good but can't you find some other dressing besides honey Dijon? It seems to be the only dressing you send for ANY recipe. It's getting boring!
Your time estimates need to be more realistic. They should not be based on an experienced cook's time estimates. Size of burger patties were oversized by a factor of 2.
Asparagus was a little mushy and very limp before cooking it on day 2. Could only cook about half of it. Otherwise everything else good.
YUMMY - one of my favorite burger recipes from Hello Fresh!
Get different buns these buns are not as good as they used to be. A thinner bun with grain to it.
