’Shroom ’n’ Swiss Beef Burgers
with Asparagus & a Creamy Honey Dijon Dipper
Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy beef patties are topped with an ultra-savory combo of Swiss cheese and sautéed mushrooms, then tucked into toasty buns. Served with a heap of crispy oven fries and honey Dijon sauce for dipping, well, everything!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
4 ounce
Button Mushrooms
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 unit
Mushroom Stock Concentrate
10 ounce
Ground Beef
2 slice
Swiss Cheese
(Contains Milk)
3 tablespoon
Sour Cream
(Contains Milk)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve buns.
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
• 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, 20-25 minutes.
Swap in asparagus for potatoes. Roast until lightly browned and tender, 10-12 minutes.
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) 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 (you’ll use the rest in the next step) and 1 TBSP water (2 TBSP for 4). 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 (we used ½ tsp; 1 tsp for 4 servings) and pepper. Form mixture into two patties (four patties for 4), 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, 3-5 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. • Divide burgers and potato wedges between plates. Serve with any remaining sauce on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
