Gouda Mushroom Burgers with Creamy Horseradish Sauce and Potato Wedges

These gourmet burgers bring together juicy beef patties, melted Gouda cheese and savory sautéed mushrooms on a soft potato bun. A creamy horseradish sauce adds a zesty kick that elevates every bite.

Serve with crispy roasted potato wedges for a complete meal that’s perfect for a weeknight dinner or casual gathering. Ready in under 30 minutes, this recipe is sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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 oil, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, trim and thinly slice 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, 5-7 minutes. Transfer to a plate.
3. In a large bowl, combine ground beef, remaining garlic powder, salt (½ tsp for 2 servings, 1 tsp for 4) and pepper. Form into two patties, each slightly wider than a burger bun. Heat a drizzle of oil in the same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. In the last 1-2 minutes, top each patty with Gouda; cover pan to melt cheese.
4. While burgers cook, halve buns and place cut sides up directly on top rack. Toast until golden brown, 2-3 minutes. Spread toasted buns with horseradish sauce. Fill with patties and mushrooms. Divide burgers between plates. Serve with potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute with provolone, Swiss or cheddar for a different flavor.

How do I make the horseradish sauce from scratch?

Mix ¼ cup sour cream, 2 tablespoons prepared horseradish, 1 teaspoon lemon juice and salt to taste.

Can I prepare the potato wedges ahead of time?

Yes, you can parboil the wedges for 5 minutes, then refrigerate and roast just before serving.