24 oz potatoes

8 oz button mushrooms

4x potato buns

2 units? mushroom stock concentrate

20oz ground beef

4 slices swiss cheese

6 tbsp sour cream

3 oz honey dijon dressing

olive oil

2 tbsp butter

Oven rack to top position. preheat to 450F. wash n dry produce.

cut potatoes into 1/2 inch thick wedges. Trim and thinly slice mushrooms. halve buns.

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 crips, 20-25 minutes.

melt 2 tbsp butter 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, 2 tbsp water. 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 and pepper. Form mixture into 4 patties, each slightly wider than their bun.

heat a large drizzle of olive oil in the mushroom pan 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. Serve with any remaining sauce on the side for dipping.