’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
3 tablespoon
Sour Cream
(Contains: Milk)
ounce
Potatoes
8 ounce
Broccoli
4 ounce
Button Mushrooms
10 ounce
Ground Beef
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Mushroom Stock Concentrate
2 unit
Potato Buns
(Contains: Soy, Wheat)
2 slice
Swiss Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon (tsp)
Salt
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the burger's taste, especially with mushrooms and Swiss cheese. The honey Dijon sauce was a hit for some, though others preferred classic condiments.
- Ease of prep: Some found it time-intensive, but others praised it as an elevated, restaurant-quality burger experience at home.
- Suggestions: Consider grilling the patties and adding steak seasoning or fresh garlic to boost flavor. Try a ketchup/mayo dip if honey mustard isn't your thing.
- Portions: A few found the burgers on the small side; consider making larger patties if you're extra hungry.
- Sides: While some enjoyed the potatoes, others preferred swapping them for broccoli. Season potato wedges generously for more flavor.
