Juicy Pork Burgers with Swiss Cheese and Mushrooms

These juicy pork burgers are a fantastic twist on the classic burger. Topped with melted Swiss cheese and savory sautéed mushrooms, they’re packed with flavor. Served alongside crispy oven-baked potato wedges and a creamy honey-Dijon dipping sauce, this meal is sure to become a family favorite.

The combination of tender pork, earthy mushrooms and nutty Swiss cheese is irresistible. The homemade honey-Dijon sauce adds a tangy sweetness that perfectly complements the savory elements. Whether you’re cooking for a weeknight dinner or a casual gathering, these burgers are sure to impress.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms. Halve buns.
2. 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.
3. Meanwhile, melt 1 TBSP butter 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 and 1 TBSP water. Cook, stirring, until mushrooms are coated, about 30 seconds. Transfer to a bowl. Wipe out pan.
4. In a large bowl, combine pork and remaining stock concentrate. Season with salt (about ½ tsp kosher salt) and pepper. Form mixture into two patties, each slightly wider than a burger bun. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 1-2 minutes, top each patty with Swiss cheese. Cover pan until cheese melts.
5. While patties cook, toast buns until golden. In a small bowl, combine sour cream and honey Dijon dressing. Season with salt and pepper.
6. Spread bottom buns with sauce. Top with patties, mushrooms and top buns. Divide burgers and potatoes between plates. Serve with any remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Swiss cheese with provolone, mozzarella or your favorite melting cheese.

Can I make these burgers ahead of time?

You can prepare the patties and refrigerate them for up to 24 hours. Cook them just before serving for best results.

What can I use instead of honey Dijon dressing?

Mix 2 tablespoons mayonnaise with 1 tablespoon Dijon mustard and 1 teaspoon honey as a quick substitute.