Shroom ’n’ Swiss Pork Burgers
with Potato Wedges & a Creamy Honey Dijon Dipper
Not to get cheesy, but we’re head over heels for these bodacious burgers. Juicy pork 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, it’ll be tough not to pig out.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
10 ounce
Ground Pork
4 tablespoon
Sour Cream
(Contains Milk)
4 ounce
Button Mushrooms
1 unit
Mushroom Stock Concentrate
2 slice
Swiss Cheese
(Contains Milk)
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
Not included in your delivery
4 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
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. 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 crisp, 20-25 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 pork* 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 until browned and cooked through, 4-7 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.
