Juicy Swiss Mushroom Burgers with Crispy Oven Fries and Honey Dijon Sauce

Get ready for a burger experience that’s anything but ordinary. These juicy beef patties are piled high with melted Swiss cheese and deeply savory sautéed mushrooms, all tucked into warm, toasted buns. The combination of rich, earthy mushrooms and nutty Swiss cheese takes the classic burger to a whole new level.

But the magic doesn’t stop there. Alongside your burger, you’ll enjoy a heap of crispy oven-roasted potato wedges and a creamy honey Dijon sauce for dipping. It’s a complete, satisfying meal that’s perfect for a weeknight dinner or a casual weekend cookout. Let’s fire up the oven and get cooking!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

15 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) and position a rack in the top third. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Thinly slice the mushrooms (if not pre-sliced). Halve the potato buns.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil and a big pinch of salt and pepper. Spread in a single layer. Roast on the top rack until golden brown and crispy, 20-25 minutes.
3. While the potatoes roast, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are lightly browned and softened, about 3-5 minutes. Season with salt and pepper. Stir in half of the mushroom stock concentrate and 1 tablespoon of water. Cook, stirring, for 30 seconds until the mushrooms are well coated. Transfer the mushrooms to a small bowl and wipe out the skillet.
4. In a large bowl, combine the ground beef with the remaining mushroom stock concentrate. Season with salt (about ½ teaspoon for 2 servings) and pepper. Mix gently and shape into two patties, each slightly wider than the buns. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add the patties and cook until browned and cooked through, 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a slice of Swiss cheese. Cover the skillet to help the cheese melt.
5. While the patties cook, toast the halved buns in a toaster or under the broiler until golden. In a small bowl, mix the sour cream with the honey Dijon dressing. Season with a pinch of salt and pepper.
6. Spread the sauce on the bottom buns. Place a patty on each, then top with the sautéed mushrooms and the top buns. Divide the burgers and potato wedges between plates. Serve any remaining sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone, mozzarella or even cheddar would work well in place of Swiss cheese.

Can I make these burgers on a grill?

Absolutely! Cook the patties over medium-high heat on a preheated grill for about 4-5 minutes per side, adding the cheese during the last minute.

How do I store leftovers?

Store the cooked patties, mushrooms and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or oven.