Swiss Mushroom Bacon Burgers with Crispy Potato Wedges and Honey Dijon Dip

Indulge in a mouthwatering burger experience with these Swiss mushroom bacon burgers. Juicy beef patties are topped with melted Swiss cheese, savory sautéed mushrooms and crispy bacon, all nestled in a soft toasted bun. The combination of flavors and textures is simply irresistible.

Alongside the burgers, we serve crispy oven-baked potato wedges and a creamy honey Dijon dipping sauce that complements every bite. This complete meal is perfect for a hearty dinner that will please the whole family.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView 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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) and adjust a rack to the top position. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Trim and thinly slice the mushrooms (skip if pre-sliced). Halve the potato buns.
2. Toss the potato wedges on a baking sheet with a generous drizzle of olive oil and a big pinch of salt and pepper. Roast on the top rack until browned and crispy, about 20-25 minutes.
3. Meanwhile, melt 1 tablespoon of butter in a large pan over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until lightly browned and softened, 3-5 minutes. Season with salt and pepper. Stir in half of the mushroom stock concentrate and 1 tablespoon of water. Cook, stirring, until the mushrooms are coated, about 30 seconds. Transfer to a small bowl and wipe out the pan.
4. In a large bowl, combine the ground beef with the remaining mushroom stock concentrate. Season with salt (about ½ teaspoon) and pepper. Form the mixture into two patties, each slightly wider than the buns. Heat a drizzle of olive oil in the same pan over medium-high heat. Cook the patties to your desired doneness, 3-5 minutes per side. During the last 1-2 minutes, top each patty with a slice of Swiss cheese and cover the pan until the cheese melts.
5. While the patties cook, toast the halved buns until golden. In a small bowl, mix the sour cream and honey Dijon dressing. Season with salt and pepper to taste.
6. Spread the bottom buns with as much sauce as you like. Place the patties on the buns, top with the sautéed mushrooms and cover with the top buns. Divide the burgers and potato wedges between plates. Serve with the remaining sauce on the side for dipping.

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.

How do I make the potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes before roasting, then pat them dry thoroughly. This removes excess starch and helps achieve a crispier texture.

Can I prepare the mushroom topping ahead of time?

Absolutely! Cook the mushrooms as directed, let them cool and store in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the burgers.