Zingy Gouda Burgers

Name: Zingy Gouda Burgers with Mushrooms, Creamy Horseradish Sauce & Potato Wedges
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 12 ounce Yukon Gold Potatoes; 4 ounce Button Mushrooms; 10 ounce Ground Beef; 2 slice Gouda Cheese; 2 unit Potato Buns; 1.5 ounce Creamy Horseradish Sauce; 4 teaspoon Cooking Oil; Kosher Salt; Pepper

with Mushrooms, Creamy Horseradish Sauce & Potato Wedges

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!

Allergens:Milk•Wheat•Eggs•Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

Cooking difficultyMedium

Ingredients

serving amount

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

4 ounce

Button Mushrooms

10 ounce

Ground Beef

2 slice

Gouda Cheese

(ContainsMilk)

2 unit

Potato Buns

(ContainsMilk, Wheat, Eggs, Soy)

1.5 ounce

Creamy Horseradish Sauce

(ContainsEggs)

Not included in your delivery

4 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving

Nutrition Values

/ per serving

Calories910 kcal

Fat49 g

Saturated Fat19 g

Carbohydrate74 g

Sugar10 g

Dietary Fiber6 g

Protein40 g

Cholesterol140 mg

Sodium1080 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

•Large Bowl

InstructionsPDF

Instructions

• 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.