'Shroom 'n' Swiss Beef Burgers

🥘 Ingredients

• butter
  1 tbsp
• button mushrooms
  8 oz
• ground beef
  1 lb
• honey dijon dressing
  2 tbsp
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• potato buns
  2 buns
• potatoes
  2 unit
• sour cream
  2 tbsp
• swiss cheese
  2 oz

🍳 Cookware

• baking sheet
• large pan
• small bowl
• large bowl
• small bowl

1. 

   1

   Preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice button mushrooms . Halve potato buns .

   potatoes: 2 unit, button mushrooms: 8 oz, potato buns: 2 buns
2. 

   2

   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 crisp ⏱️ 20 minutes .

   olive oil: 1 tbsp
3. 

   3

   Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned and softened ⏱️ 3 minutes . Season with salt and pepper. Stir in half the mushroom stock concentrate and 1 TBSP water. Cook, stirring, until mushrooms are coated ⏱️ 30 seconds . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, mushroom stock concentrate: 1 unit
4. 

   4

   In a large bowl , combine ground beef and remaining stock concentrate. Season with ½ tsp salt and pepper. Form mixture into two patties, each slightly wider than a burger bun. Heat a large drizzle of olive oil in pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness ⏱️ 3 minutes per side. In the last 1-2 minutes of cooking, top each patty with swiss cheese . Cover pan until cheese melts.

   ground beef: 1 lb, swiss cheese: 2 oz
5. 

   5

   While patties cook, toast buns until golden. In a second small bowl , combine sour cream and honey dijon dressing . Season with salt and pepper.

   sour cream: 2 tbsp, honey dijon dressing: 2 tbsp
6. 

   6

   Spread bottom buns with as much sauce as you like. Top with patties, mushrooms, and top buns. Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.