Zingy Gouda Burgers

🥘 Ingredients

• asparagus
  8 oz
• button mushrooms
  8 oz
• cooking oil
  2 tbsp
• creamy horseradish sauce
  2 tbsp
• garlic powder
  1 tsp
• gouda cheese
  2 slices
• ground beef
  1 lb
• potato buns
  2 unit
• potatoes
  1 lb

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , half the garlic powder , salt, and pepper. Roast on top rack until browned and tender ⏱️ 25 minutes .

   potatoes: 1 lb, cooking oil: 2 tbsp, garlic powder: 1 tsp
2. 

   2

   While potatoes roast, trim and thinly slice button 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 ⏱️ 6 minutes . Turn off heat; transfer to a plate.

   button mushrooms: 8 oz
3. 

   3

   While mushrooms cook, in a large bowl , combine ground beef , remaining garlic powder, salt, and pepper. Form into two patties, each slightly wider than a burger bun. Season with salt and pepper. Heat a drizzle of oil in the pan used for mushrooms over medium-high heat. Add patties and cook to desired doneness ⏱️ 4 minutes per side. In the last 1-2 minutes of cooking, top each patty with gouda cheese ; cover pan to melt cheese ⏱️ 2 minutes .

   ground beef: 1 lb, gouda cheese: 2 slices
4. 

   4

   While burgers cook, halve potato buns ; place, cut sides up, directly on top rack. Toast until golden brown ⏱️ 2 minutes . Spread toasted buns with creamy horseradish sauce . Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges and asparagus on the side.

   potato buns: 2 unit, creamy horseradish sauce: 2 tbsp, asparagus: 8 oz