Shroom n Swiss Beef Burgers

source: Hello Fresh

Ingredients

  • 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

Directions

  • 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.