Gouda Mushroom Burgers with Horseradish Sauce and Potato Wedges

These gourmet burgers bring together juicy beef, melted gouda and earthy sautéed mushrooms for a truly satisfying meal. A creamy horseradish sauce adds a zesty kick that perfectly complements the rich flavors.

Served alongside crispy roasted potato wedges, this dish is perfect for a special dinner or a fun weekend cookout. Easy to prepare and packed with flavor, it’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Horseradish SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into ½-inch thick wedges. Toss with 2 teaspoons of cooking oil, half the garlic powder, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, slice the mushrooms. Heat 1 teaspoon of cooking oil in a skillet over medium-high heat. Add mushrooms and cook until browned and softened, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
3. In a bowl, combine ground beef, remaining garlic powder, salt and pepper. Divide into 4 equal portions and shape into patties slightly larger than the buns (they shrink when cooking).
4. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium doneness. In the last minute, top each patty with a slice of gouda and cover the skillet to melt the cheese.
5. Toast the potato buns lightly in the skillet or oven. Spread creamy horseradish sauce on the bottom half of each bun. Place a cheesy patty on the sauce, then top with sautéed mushrooms. Close with the top bun.
6. Serve the burgers with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of gouda?

Yes, provolone, mozzarella or cheddar would work well as substitutes.

How can I make this recipe gluten-free?

Use gluten-free buns and ensure the horseradish sauce is gluten-free.

Can I prepare the potato wedges ahead of time?

You can cut the potatoes and store them in cold water in the fridge for up to 24 hours. Pat dry before roasting.