It don’t mean a thing if it ain’t got that zing. We’re pretty sure that’s what Ella and Duke would’ve said about these “jazzed-up” burgers (pun intended!). Just imagine juicy beef patties topped with gooey gouda cheese, and savory sautéed mushrooms—all on fluffy potato buns spread with a creamy horseradish sauce that really makes these gourmet burgers, ahem... sing!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Potato Buns(ContainsMilk, Wheat, Eggs, Soy)
Creamy Horseradish Sauce(ContainsEggs)
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, trim and thinly slice mushrooms. • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring, until browned and tender, 5-7 minutes. • Turn off heat; transfer to a plate.
• While mushrooms cook, in a large bowl, combine beef*, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. Season with salt and pepper. • Heat a drizzle of 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 gouda; cover pan to melt cheese.
• While burgers cook, halve buns; place, cut sides up, directly on oven rack. Toast until golden brown, 2-3 minutes. • Spread toasted buns with horseradish sauce. Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges on the side.