Zingy Gouda Burgers
with Mushrooms, Creamy Horseradish Sauce & Asparagus
- Eggs
- Milk
- Soy
- Wheat
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!) with a side of roasted potato wedges. 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!
Ingredients
6 ounce
Asparagus
4 ounce
Button Mushrooms
10 ounce
Ground Beef
1.5 ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 teaspoon
Garlic Powder
5 unit
Potatoes
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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, half the garlic powder (you’ll use the rest later), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast until lightly browned and tender, 10-12 minutes. (Reserve potatoes for another use.)
• While potatoes roast, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • 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*, remaining garlic powder, 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 top 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.
Ground Beef is fully cooked when internal temperature reaches 160º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the burger, especially with mushrooms. The horseradish sauce and seasoned fries were hits too! 🍔
- Ease of prep: Potatoes may need extra cooking time for perfect tenderness.
- Suggestions: Consider adding crispy onions or a second sauce to elevate the flavors even more.
- Portions: Some wished for larger portions to enjoy this meal again.
Reviews from our home cooks
Really good, but I think adding either a second sauce and/or some crispy onions would elevate this recipe. The base is good, it could just use some tweaking.
I love the burger! And the spice on the french fries is yummy.
Potatoes always need more time than you allot, but otherwise another delicious meal!
These burgers were good. Not my favorite but good. I love anything with mushrooms!!
I don't like horseradish but I didn't use it on mine, just on my husband's
