’Shroom ’n’ Swiss Beef Burgers
with Broccoli & 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)
8 ounce
Broccoli Florets
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.
Cut broccoli florets into bite-size pieces if necessary. (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 broccoli for potatoes. Roast until browned and tender, 12-15 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 Dec 2025- Flavor: Many loved the burger's taste, especially with mushrooms and Swiss cheese. Some found the sauce complementary, while others preferred alternatives.
- Ease of prep: Several noted it was time-intensive; consider prepping ingredients in advance for a smoother cooking experience.
- Suggestions: Try grilling the burgers for extra flavor. Add steak seasoning and fresh garlic to elevate the patties 🍔.
- Portions: Some found the burgers small; consider making larger patties if you prefer a heartier meal.
- Sides: Many appreciated the option to swap potatoes for broccoli. For potato lovers, try adding grill seasoning for more flavor.
