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Zingy Gouda Burgers

Zingy Gouda Burgers

with Mushrooms, Creamy Horseradish Sauce & Potato Wedges

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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:MilkWheatEggsSoy

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.