Swiss Mushroom Beef Burgers with Crispy Potato Wedges and Honey Dijon Sauce

These Swiss mushroom beef burgers are a hearty and flavorful meal that will satisfy your burger cravings. Juicy beef patties are seasoned with mushroom stock concentrate, then topped with melted Swiss cheese and savory sautéed mushrooms. Served on toasted potato buns with a creamy honey Dijon sauce, every bite is packed with taste.

Alongside the burgers, crispy oven-baked potato wedges make the perfect side. They’re seasoned simply with salt and pepper and roasted until golden and crunchy. The honey Dijon sauce doubles as a dip for the wedges, adding a tangy-sweet finish. This complete meal is easy to prepare and sure to become a family favorite.

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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

10 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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 450°F. Wash and dry all produce. Cut the potatoes 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 large drizzle of olive oil and a generous pinch of salt and pepper. Roast on the top rack until browned and crisp, 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, 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. Turn off the heat and transfer the mushrooms to a small bowl. 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 a burger bun. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. During the last 1-2 minutes of cooking, top each patty with a slice of Swiss cheese. Cover the pan until the cheese melts.
5. While the patties cook, toast the buns until golden. In a small bowl, combine 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. Top with the patties, sautéed mushrooms and the top buns. Divide the burgers and potato wedges between plates. Serve with any 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.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free burger buns and ensure the stock concentrate and dressing are gluten-free.

How do I store leftovers?

Store the burger patties, wedges and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.